An easy, cheesy skillet breakfast that puts your garden zucchini to good use. Whether it’s a lazy Sunday brunch or one of those “breakfast-for-dinner” kind of nights, this frittata fits right in.
Why This Frittata Hits the Spot
Every summer, I find myself surrounded by more zucchini than I know what to do with — straight from the backyard or our neighbor’s overzealous garden. That’s when this frittata comes to the rescue.
Zucchini adds just the right amount of freshness to balance out the richness of eggs and cheddar. It’s a humble veggie, but when it’s sautéed with onion and garlic and then wrapped in creamy eggs with melty cheese, it becomes something you’ll want to eat on repeat.
I like to use sharp cheddar here because it gives the whole dish a savory edge. And don’t skip the thyme — I’ve tried other herbs, but thyme always brings this subtle earthiness that pairs beautifully with the zucchini. It almost tastes like breakfast in a summer garden.
What You’ll Need for This Frittata
Let’s talk ingredients — but not just a list, let me walk you through how I think about each one when making this dish.
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Zucchini – Try to use fresh zucchini if you can. Homegrown or farmer’s market zucchini really shines here. But honestly, I’ve used the grocery store kind plenty of times and it still turns out great.
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Cheddar Cheese – I usually shred a block myself because it melts better and has more flavor. Bagged cheese works in a pinch, but freshly shredded is just creamier and more satisfying.
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Eggs – I always go for large eggs. Farm eggs, if you have access to them, are a bonus!
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Whole Milk – This gives the eggs a nice custardy texture. You can use cream if you’re feeling indulgent.
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Onion and Garlic – Classic base flavors. Don’t skip these — they bring out the zucchini’s sweetness.
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Thyme – I like to use dried thyme because it’s what I usually have on hand, but if you’ve got fresh, go for it.
How I Make It Step-by-Step
This is one of those recipes that’s surprisingly low-effort for how satisfying it is.
First, I heat up my trusty cast iron skillet — the same one I use for nearly everything — with a little olive oil. Then in go the chopped zucchini, onions, and garlic. I like to let them soften until the onions go glossy and the zucchini is just starting to brown.
While that’s cooking, I mix the eggs, milk, and cheese in a bowl. Nothing fancy — just enough to combine. You’re not looking for fluffy scrambled eggs, just a smooth mixture.
Once the veggies are ready, I pour the egg mixture right into the pan. I use a spatula to gently stir the center a bit so the eggs don’t stick. The edges will begin to firm up, and once they start to pull away from the pan, that’s my cue to transfer it to the oven.
Bake it at 350°F for about 25 minutes. I usually place the pan on the second-highest oven rack — it gives me that golden top without overbaking the middle.
After baking, let it sit for 5 minutes. This is important! It finishes cooking gently and makes it easier to slice cleanly.
Simple Ingredient Swaps That Work
One of the best things about frittatas? They’re a clean-out-the-fridge kind of meal. Here are some swaps I’ve tried and loved:
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Veggies – Spinach, mushrooms, bell peppers, broccoli… just make sure they’re cooked before you mix them in. Zucchini is my go-to in summer, but I switch things up in cooler months.
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Cheese – Cheddar is my favorite, but pepper jack adds a nice kick, and feta gives it a tangy edge. Use whatever you like or have on hand.
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Meat Add-Ins – Got leftover ham or some turkey bacon? Dice it up and throw it in for a heartier version.
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Herbs – If thyme isn’t your thing, try oregano or rosemary. Just go easy on the rosemary — a little goes a long way.
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Oils – Olive oil is what I use most, but coconut oil adds a slightly sweet undertone. Avocado oil is great too.
And when it comes to toppings — I love mine with a drizzle of hot sauce or a dollop of sour cream. Even a spoonful of salsa works. Anything that makes your eggs better will probably taste great here too.
Leftovers and Storage Tips
I rarely have leftovers when I make this, but when I do, they store beautifully.
Let the frittata cool completely, then pop it into an airtight container. It’ll keep well in the fridge for up to 4 days.
For longer storage, wrap individual slices in plastic or foil and stash them in a freezer-safe bag. They’ll keep in the freezer for about 2 months. I usually reheat slices in the microwave, but you can warm them in the oven too for a slightly crisper edge.
A Bit of Backstory
The word “frittata” sounds fancy, but to me, it’s always felt like the people’s breakfast — eggs, veggies, whatever you’ve got. I remember reading that the Italian chef Bartolomeo Scappi was making these in the 1500s for the Pope, which is pretty cool. But I bet people were whipping up some version of this way before that — just simple, nourishing food cooked in a pan.
Got Questions? I’ve Got Answers
What exactly is a frittata?
Think of it as a baked omelet or a crustless quiche. It’s all about whisked eggs cooked with whatever fillings you love.
Can I use other veggies?
Definitely. As long as they’re sautéed first so they’re not watery, anything goes.
Is cast iron required?
Nope. Any oven-safe skillet works. Just make sure the handle can take the heat.
Why is it watery sometimes?
Usually from uncooked or overly moist veggies. Sauté them well before adding the eggs.
Can I use a different cheese?
Absolutely. Try mozzarella, Swiss, gouda, or even crumbled goat cheese for a change.
Helpful Tips I’ve Learned Along the Way
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Don’t rush the stovetop step — wait until the eggs pull away from the edge before baking.
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A toothpick in the center is your best doneness test. If it comes out mostly clean, you’re good to go.
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Always let it rest for 5 minutes after baking. It slices better and tastes even better once it’s had a moment to settle.
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If you want cleaner slices, use a pie server — makes serving much easier and neater.
Yield: 6Zucchini Frittata
This baked zucchini frittata is light, fluffy, and packed with flavor—perfect for breakfast, brunch, or a lazy weeknight dinner.
Prep Time 15 minutesCook Time 30 minutesTotal Time 45 minutesIngredients
- 8 eggs
- 1/2 cup whole milk
- 3 tablespoons olive oil
- 2 cups chopped zucchini (about 1 medium to large zucchini)
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces cheddar cheese, shredded
Instructions
- Start by preheating your oven to 350°F. While it heats up, place a cast iron skillet over medium to medium-high heat and drizzle in the olive oil.
- Toss in the chopped zucchini, onions, and garlic. Let everything sauté for several minutes until the zucchini turns translucent and soft. Season with salt, pepper, and thyme, stirring well to blend the flavors.
- While the veggies are cooking, whisk together the eggs and milk in a mixing bowl—just enough to combine, no need to overdo it. Fold in the shredded cheddar cheese and give it a gentle mix.
- Once the zucchini mixture looks cooked and glossy, pour the egg mixture into the skillet. Let it cook on the stovetop for a few minutes until the edges just begin to set and pull away slightly from the pan. You can give the center a little stir to prevent the bottom from getting too brown.
- Transfer the skillet to the oven and bake for about 25 minutes on a middle or upper rack. When the center no longer jiggles and a toothpick comes out mostly clean (a little moisture is okay, but no runny egg), it’s done.
- Let it rest for 5 minutes before slicing in. That brief rest helps it finish setting and makes cutting cleaner.
Notes
- You’ll know it’s oven-ready when the edges start to firm up and pull away from the skillet.
Letting it cool for 5 minutes makes all the difference—it finishes the cook and slices up beautifully.
Swap in whatever cheese or herbs you have on hand—this recipe’s very flexible!
Nutrition Information
Yield
6Serving Size
1
Amount Per Serving Calories 265Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 269mgSodium 406mgCarbohydrates 6gFiber 1gSugar 3gProtein 14gDinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
What I Use in My Kitchen for This Recipe
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A 10 ¼-inch cast iron skillet
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Metal spatula (helps check the edges)
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Pie server (for easy slicing)
Let me know if you end up trying this — I’d love to hear what veggies or cheese combos you go with. And if you’ve got a bumper crop of zucchini like me, you might just find yourself making this frittata more than once a week.
Try other Zucchini recipes:
