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!
This zucchini tomato frittata is the kind of recipe I reach for when I want something simple, fresh, and satisfying. Packed with zucchini, juicy tomatoes, and sweet caramelized onions, it’s an easy meal that works just as well for breakfast as it does for brunch, lunch, or dinner.
One of the things I love most about frittatas is how adaptable they are. This version celebrates summer vegetables, but it’s also a great way to use up whatever odds and ends are hanging out in the fridge. The eggs provide a simple base that lets the vegetables shine.
With just a handful of fresh ingredients, this recipe comes together with very little effort. It’s perfect for meal prep, easy entertaining, or those mornings when you want something homemade without spending much time in the kitchen.
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.
- 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.
- Pesto swirl: Add a spoon full of pesto for a flavor addition.
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,
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!
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!