Spinach-Zucchini Frittata

This spinach and zucchini frittata is an easy make-ahead brunch dish.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
8 servings


  • 3 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 bunch fresh spinach, stems removed and leaves chopped

  • 1 bunch scallions, minced

  • 2 medium zucchini, shredded

  • 9 large eggs

  • 2 cups freshly grated Parmesan cheese

  • 1 tablespoon dried oregano

  • 1 pinch ground nutmeg

  • freshly ground black pepper to taste


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.

  3. Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.

  4. Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.

Nutrition Facts (per serving)

264 Calories
19g Fat
7g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 264
% Daily Value *
Total Fat 19g 25%
Saturated Fat 9g 43%
Cholesterol 238mg 79%
Sodium 458mg 20%
Total Carbohydrate 7g 3%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 17g
Vitamin C 26mg 130%
Calcium 332mg 26%
Iron 3mg 18%
Potassium 556mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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