A slice of tomato and zucchini noodle frittata in a cast iron frying pan.

Tomato Zoodle Frittata

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American


Tomato Zoodle Frittata for the big-time healthy breakfast win! This 2 for 1 breakfast recipe can be made for brunch on Sunday morning then you can grab a leftover slice on your way out the door on busy weekday mornings.

| vegetarian + gluten-free paleo + Whole30 |



  • 1 teaspoon avocado oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 2 small zucchinis, spiralized (about 1 lb. total)
  • 2 cups cherry tomatoes, cut in half
  • 8 large eggs
  • 1/2 teaspoon each: salt and pepper


  1. 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.
  2. While the vegetables are cooking, whisk the eggs with the salt and pepper. With this many eggs, I like to do this in a blender as it is very quick to get them well whisked.
  3. Mix the tomatoes and zoodles 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.


If you eat cheese, feel free to add some cubed cheddar or a little goat cheese to the pan before you pour in the eggs.