THIS RECIPE was always one of my family's favorites, and it remains so for my husband and me. When we plan a trip by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave each one for a minute or two. Then I wrap them in a towel, and down the road an hour or so, we enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida

Allrecipes Member

Recipe Summary test

15 mins
5 mins
20 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In an 8-in. ovenproof skillet over medium heat, saute onion and zucchini in oil for 2-3 minutes. Pour eggs over top; sprinkle with salt. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake at 350 degrees F for 4-5 minutes or until the cheese is melted.


Nutrition Facts

358 calories; protein 25.2g; carbohydrates 9.3g; fat 24.9g; cholesterol 328.7mg; sodium 507.2mg. Full Nutrition

Reviews (44)

Rating: 4 stars
Good. Make sure you drain your zucchini very well & blot with paper towels to remove excess moisture. I thought it was a little too much cheese, maybe 1/2 C or 3/4 C would be better. I used sharp Cheddar, it's what I had on hand. I'd say this makes 4 servings. 1/4 of it filled me up. Good base recipe since you can vary it up with the vegetables. Read More
Rating: 5 stars
This is a great recipe! It is also the first and only frittat recipe I have NOT scorched or burned on the bottom! It was so easy to make and the adding of other ingredients like mushrooms, black olives, chopped chilies unlimited. I also like the tip: being able to travel as a light breakfast or snack on long trips. We are only 2 hours away from our granddaughters, and sometimes need to leave in the early morning hours to babysit. This will be better than chicken bicuits from a fast food drive thru! Thank You Carol for the recipe and the tip! LindaK Read More
Rating: 5 stars
This was sooooo good. I customized it by adding a clove of garlic and substituted feta cheese for the Swiss. Turned out superb! Read More
Rating: 5 stars
Made this into mini-frittatas using a muffin pan. Just bake at 350 for about 20-25 min. Read More
Rating: 4 stars
I prepared this dish after a freezer inventory...I realized I had a lot more zucchini than I thought! I did have to alter the recipe because the only type of cheese I had on hand was sharp cheddar. Still, I liked it very much. Even my husband, who is always suspicious of a new dish, thought that it was good (but that it needed more salt and some pepper). However, it did not receive rave reviews from the kids. My two-year-old spit it out and my ten-year-old ate it only on pain of death. I reheated (in the toaster oven) for my breakfast, and I thought that it was even better the second time. Read More
Rating: 4 stars
I feel like it is unfair to rate a recipe made with substitutiions, so I am rating this 4 stars on the recipe as written. The second time around, I used yellow squash, diced not shredded, and 1/2 cup cheese. I think dicing the squash and using less cheese makes this a 5 star frittata. Read More
Rating: 4 stars
Comes out great and we have this for Breakfast occasionally on a Sunday morning. The recipe works well as is, but I sometimes substitute Monterey Jack cheese for the Swiss. Read More
Rating: 5 stars
Just what I was looking for! It is near perfect for me. I opted to not do the cheese, simply because I am trying to lose some weight. But! Without the cheese, this comes in at around 300 calories. And if you're eating it by yourself, is big enough to take up a plate. It is delicious, quick and easy. Just what I need in the morning : ) Read More
Rating: 5 stars
Very good and pleasing for young kids! I peeled the zucchini to "hide" the green from the kids and used cheddar instead of swiss. I used dehydrated minced onions because I did not have fresh onions home, and I think that made the onions undetectable to the kids but still gave it flavor for me. Read More