Easy Zucchini Frittata Recipe for Breakfast

A Frittata for Everyone

Good morning, my dear. Are you looking for a good breakfast? This frittata is the answer. It is like a thick, happy egg pie. You can put almost anything you like in it.

This matters because it helps you use what you have. A few eggs, some cheese, and veggies from the garden. Nothing goes to waste. What is your favorite vegetable to have with eggs? I would love to know.

The Cheese Makes It Special

We use two cheeses here. Sharp white cheddar and soft goat cheese. The cheddar makes it rich. The goat cheese gives you little creamy surprises.

It reminds me of my friend, Marie. She always said cheese makes friends with everything. I still laugh at that. Doesn’t that smell amazing when it bakes? The two cheeses melting together is pure magic.

A Little Story About Zucchinis

One summer, my zucchini plant grew so many. I had zucchinis on my counter, in my fridge, and I gave them to neighbors. I had to get creative. This frittata was born from that busy summer.

This matters because cooking is about using what you have. It is a small, happy puzzle. Fun fact: A zucchini is actually a fruit. We just treat it like a vegetable. Isn’t that funny?

Let’s Get Cooking

First, whisk your eggs, milk, salt, and pepper. See how the fork makes a nice clinking sound in the bowl? Then cook the shallot and green onion in butter. Your kitchen will smell so good.

Lay the zucchini slices down like little green coins. Pour the eggs over the top. Now for the best part. Sprinkle all that cheese over everything. Be generous with it.

The Final Touch

The oven does the last bit of work for you. It puffs the frittata up and turns it golden. You must let it rest for ten minutes after. This is important.

If you cut it too soon, it will be runny. Waiting is the hardest part. Do you like your breakfast warm, or cool from the fridge the next day? I like it both ways.

Ingredients:

Ingredient	Amount	Notes
Eggs	12
Whole milk	1/2 cup
Salt	1/2 tsp
Black pepper	1/4 tsp
Salted butter	3 tbsp
Shallot	1/2, finely diced
Green onions	2, sliced
Zucchini	1, sliced into 1/4″ rounds
White cheddar	1 cup, shredded
Goat cheese	6 ounces, crumbled

Easy Zucchini Frittata Recipe for Breakfast

Good morning, my dear. I love a slow breakfast. It makes the whole day feel kinder. This frittata is my weekend favorite. It uses up that summer zucchini from the garden. I still laugh at the first time I made it. I forgot to preheat the oven. We had to wait an extra ten minutes. My grandson, Leo, was not pleased.

Let’s get our eggs ready. You will need a big bowl for this. I like using the yellow one my neighbor gave me.

Step 1: First, turn your oven on to 350 degrees. This gives it time to get nice and hot. A warm oven is the secret to a perfect frittata. It cooks everything so evenly. I always do this first thing.
Step 2: Now, crack a dozen eggs into your bowl. Add the milk, salt, and pepper. Whisk it all together until it’s bubbly. I love that swishing sound. It reminds me of my own grandma’s kitchen. (A hard-learned tip: Whisk your eggs again right before pouring. It makes everything fluffier!)
Step 3: Get your big cast iron skillet warm on the stove. Melt the butter in it. You will know it is ready when it sizzles a little. Doesn’t that smell amazing? That is the sound of a good meal starting.
Step 4: Toss in your chopped shallot and green onions. Let them cook for a few minutes. They will become soft and smell wonderful. This is called “sweating” them. Can you guess why it’s called that? Share below!
Step 5: Add your thin zucchini slices. Just cook them for one minute. Then spread them out evenly in the pan. Pour your egg mixture right over the top. It will look so pretty with all the green.
Step 6: Now for the best part, the cheese! Sprinkle the white cheddar and goat cheese over everything. The goat cheese will make little creamy pockets. I think that is a lovely surprise in every bite.
Step 7: Carefully put the whole skillet in the oven. Bake it for about 20 to 30 minutes. The center should be firm, not jiggly. Let it rest for ten minutes before you slice it. This patience makes it taste even better.

Cook Time: 20–30 minutes
Total Time: 40–50 minutes
Yield: 6 servings
Category: Breakfast

My Favorite Twists on This Recipe

This recipe is like a good friend. It is happy to change with the seasons. You can add so many different things. It is a great way to clean out the vegetable drawer. Here are a few ideas I play with.

Sun-Dried Tomato & Basil. Use these instead of zucchini. It tastes like a little bit of Italy right in your kitchen.
Spicy Southwest. Add some chopped jalapeño and a pinch of cumin. Top it with a big spoonful of salsa for a kick.
Autumn Apple & Sage. Try thin apple slices and fresh sage. It is a surprising and cozy flavor for fall mornings.

Which one would you try first? Comment below!

Serving Your Beautiful Frittata

I love setting a pretty table. It makes the food taste better, I think. For this frittata, I have a few simple ideas. A handful of fresh berries on the side is perfect. Their sweetness is a nice balance. Or some crispy roasted potatoes for a heartier meal.

For a drink, a tall glass of orange juice is my go-to. The tang is so refreshing. If it is a special brunch, a mimosa is a lovely treat. The bubbles cut through the richness of the eggs and cheese.

Which would you choose tonight?

Keeping Your Frittata Fresh and Tasty

This frittata keeps well in the fridge for three days. Just cover it tightly with plastic wrap. You can also freeze it for up to two months. I like to slice it before freezing.

This makes it easy to grab one piece for a quick breakfast. I remember my first frozen frittata. It was a lifesaver on a busy school morning for my grandson. Batch cooking like this saves you time. It means a good breakfast is always ready for you.

To reheat, warm a slice in the microwave for a minute. You can also use the oven at 350 degrees until warm. This keeps the texture nice. Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Frittata

Is your frittata too watery? This happens with watery veggies like zucchini. Just sprinkle your zucchini slices with salt first. Let them sit for ten minutes, then pat them dry.

I once forgot this step. My frittata was a bit soupy in the middle. Getting this right builds your cooking confidence. It also makes the flavors much brighter. Is the bottom burning before the top is set? Your heat is too high. Cook everything on medium heat before it goes in the oven.

Are your eggs tough? You might be over-cooking them. Take the frittata out as soon as the center is firm. This matters because gentle cooking makes it tender and delicious. Which of these problems have you run into before?

Your Frittata Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. You can enjoy it without any worries.

Q: Can I make it ahead?
A: Absolutely! Make it the night before. Reheat a slice in the morning.

Q: What if I don’t have goat cheese?
A: You can use all cheddar. Feta cheese is a great swap too.

Q: Can I make a smaller portion?
A: Sure, just cut all the ingredients in half. Use a smaller oven-safe pan.

Q: Any optional add-ins?
A: Try chopped ham or spinach. A fun fact: adding herbs like dill makes it extra special. Which tip will you try first?

Thank You for Cooking With Me

I hope you love this easy zucchini frittata. It always brings a smile to my table. Cooking for others is a way to share love. I would be so happy to see your creation.

Have you tried this recipe? Tag us on Pinterest! Your photos and stories make my day. I love seeing your kitchen adventures. Keep sharing the joy of a home-cooked meal.

Happy cooking!

—Elowen Thorn.