Zucchini Tomato Frittata
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This effortless zucchini tomato frittata is as easy as it is delicious. Sauté your veggies, add some eggs, and you’ve made a versatile 2-for-1 breakfast recipe that’s perfect for lazy Sunday mornings and to enjoy leftovers on busy weekday mornings. And it’s all done in just one pan!
We don’t mind a fancy recipe once in a while, but this zucchini tomato frittata is not that! Mornings are for keeping things simple, and this breezy zucchini tomato frittata recipe is so leisurely that it reminds us of getting up in the morning when you haven’t had to set an alarm.
Bursting with summery flavors like juicy tomatoes, zucchini, and caramelized onions, this frittata is also wonderfully adaptable. It’s ideal for clearing out the fridge with whatever ingredients you have on hand. It’s perfect for breakfast, brunch, meal prep, or even a quick weeknight dinner.
Ingredients notes
This frittata with zucchini and tomatoes is made with fresh ingredients. Gather these items:
- Eggs: If you want to keep things quick and easy, use a blender to whisk your eggs. It’ll make smooth eggs, and is so much faster than manual whisking.
- Other ingredients: Avocado oil, a small onion, garlic cloves, zucchinis, cherry tomatoes, sea salt, and black pepper.
Variations to try
Frittatas are one of those foolproof recipes that’s impossible to get wrong. You can add anything left in the fridge to make it your own! Here are some of our favorite variations on this zucchini tomato frittata recipe:
- Get cheesy: Add some cubed cheddar, a little goat cheese, mozzarella, or parmesan cheese, or another type of cheese to the pan before you pour in the eggs for a gooey cheesy frittata!
- Extra vegetables: Throw in some bell peppers, mushrooms, roasted sweet potato cubes, spinach, or kale for an extra boost! Anything you need to use up can go into a frittata!
- Egg white frittata: You can also make this recipe with a combination of whole eggs and whites, or stick to egg whites only.
- Mediterranean twist: Add olives, sundried tomatoes, feta cheese, and fresh herbs like oregano or basil, for a frittata that tastes like a European beach getaway.
- Meat: For a lunch or dinner frittata, add some shredded chicken breast, bacon, sausage, or ham for a heartier bite.
- Pesto swirl: Add a spoon full of pesto for a flavor addition.
- Quiche: Frittata is already kind of like a crustless quiche, but you can also use a crust to make a zucchini and tomato quiche recipe.
What to serve with zucchini tomato frittata
This zucchini tomato frittata works as a standalone breakfast – it’s so simple, making it perfect for a lazy Sunday morning ahead of a busy week when you want breakfast prepped – serve with a green breakfast smoothie or coconut turmeric latte.
For brunch, serve with some breakfast sausage patties for a more filling meal.
If you’re enjoying this for lunch or dinner, serve it with a simple spring mix salad and sweet potato wedges,
Recipe FAQs
Can I make zucchini tomato frittata ahead of time?
You sure can! This recipe is perfect for an easy make-ahead breakfast. Simply grab a slice and heat it up in the oven as you go about your morning routine. It’s a great way to prepare for a busy week.
How do I store leftover zucchini tomato frittata?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can eat it straight out of the fridge or reheat it in the oven.
I like cheese. Can I add some?
Absolutely! Some goat cheese, feta, or even shredded cheddar are good options.
I don’t have a spiralizer for the zucchini noodles, can I use zucchini slices?
Sure! Some supermarkets sell pre-cut zucchini noodles, but you can always resort to slicing your zucchini, in a pinch.
How do I reheat frittata?
You can enjoy your leftover frittata warm or cold (straight out of the fridge). If you’re heating it up, we prefer to do it in the oven instead of the microwave. Pop it into the oven at 350 degrees Fahrenheit for about 10 minutes.
Zucchini Tomato Frittata Recipe
Ingredients
- 1 teaspoon avocado oil
- 1 small onion (minced)
- 2 cloves garlic (minced)
- 2 small zucchinis (spiralized – about 1 lb total)
- 2 cups cherry tomatoes (cut in half)
- 8 large eggs
- ½ teaspoon EACH: salt and pepper
Instructions
- Heat the oil in a medium-sized non-stick or cast iron pan over medium-high heat. Add the onion and garlic and cook until it’s transparent, about 5 minutes. Add the zucchini to the pan and let it cook until it begins to soften, about 3 minutes. Push the zucchini to the sides of the pan then add the cherry tomatoes to the middle. Cook until they begin to soften, about 2 minutes.1 teaspoon avocado oil, 1 small onion, 2 cloves garlic, 2 small zucchinis, 2 cups cherry tomatoes
- While the vegetables are cooking, whisk the eggs with the salt and pepper. With this many eggs, we like to do this in a blender as it is very quick to get them well whisked.8 large eggs, ½ teaspoon EACH: salt and pepper
- Mix the tomatoes and zucchini together in the pan then reduce the heat to medium-low. Pour the whisked eggs over the top then cover the pan. Let the frittata cook for 10-12 minutes, or until the eggs are set.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Thank you for a great way to use zoodles for breakfast.I just tried this recipe this morning, and the flavors were excellent. I’m not sure why my eggs fell apart when I tried to lift them out of the pan. I ended up having a zoodle scramble. Do you think it’s the type of pan I used to cook them in? Do I need a cast iron skillet?
A well seasoned cast iron or non stick pan works best. If you added extra tomato, or your tomatoes were really juicy, that’s probably what caused it to fall apart. 🙂
Delicious!
I’m happy to hear you liked it!
So happy you enjoyed it!
Hi! Sounds yummy! I love zucchini!! Can you use frozen zucchini noodles?
I don’t have a spiralizer yet & for kids breakfast during the week I thought this might be easy/ fast for a school day.
Thanks,
Krista
As far as I know, zucchini noodles don’t freeze well. But they do last many days in the fridge. If you spiralized a bunch on Sunday you could keep them in the fridge and use them as needed during the week. This frittata is also good eaten cold!