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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Slice of zucchini frittata with basil

Zucchini Frittata

Posted by: Ari Laing

This easy-to-make zucchini frittata features fresh summer squash, eggs, basil, chives, and cheese. Start on the stove top, then finish in the oven until golden brown and puffed up. A light, but flavorful breakfast or brunch recipe! Vegetarian, GF

recipe +-

Posted by: Ari Laing
Slice of zucchini frittata with basil
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5 from 1 vote

Zucchini Frittata

This easy-to-make zucchini frittata features fresh summer squash, eggs, basil, chives, and cheese. Start on the stove top, then finish in the oven until golden brown and puffed up. A light, but flavorful breakfast or brunch recipe! Vegetarian, GF
Prep Time15 mins
Cook Time25 mins
Resting Time5 mins
Total Time45 mins
Course: Breakfast, Brunch, Lunch
Cuisine: American, Italian
Keyword: baked frittata recipe, frittata vs quiche, summer squash
Servings: 6 servings
Calories: 340kcal
Author: Ari Laing

Equipment

  • Mixing bowl
  • Whisk
  • 11" skillet
  • Sharp knife or mandoline

Ingredients

  • 1-2 zucchini
  • 2 Tbsp extra virgin olive oil
  • 3 large garlic cloves finely chopped
  • 1 ¼ tsp Kosher salt
  • 12 large eggs beaten
  • ¾ cup Sartori BellaVitano grated, or other sharp cheese -- see below for recommendations
  • ½ cup sour cream full fat
  • 3 Tbsp fresh basil thinly sliced
  • 2 Tbsp chives finely chopped
  • ¼ tsp freshly ground black pepper
  • Flaky sea salt for serving

Instructions

  • Prep the zucchini. Preheat oven to 375F. Wash and dry zucchini, then thinly slice into rounds that are ⅛" thick. Should yield 1 ½-2 cups total. Heat 2 Tbsp extra virgin olive oil in a 11" skillet over medium-high heat. When hot, add the sliced zucchini and cook, stirring occasionally, for 5 minutes, or until just beginning to brown.
  • Make the egg mixture. While the zucchini is cooking, combine 12 eggs, ½ cup sour cream (or ricotta), a heaping ½ cup grated cheese, 3 Tbsp basil, 2 Tbsp chives, 1 tsp Kosher salt, and ¼ tsp black pepper. Whisk to combine.
  • Finish assembling the frittata. Add 3 large cloves of finely chopped garlic and ¼ tsp Kosher salt, then cook another 30 seconds until fragrant. Pour the egg and cheese mixture on top, then stir once or twice, to make sure all the zucchini are coated. Sprinkle with remaining ¼ cup grated cheese, then cook for 3-4 minutes on the stove top, until the edges begin to set.
  • Transfer to preheated oven. Transfer the skillet to a preheated oven and cook for 20-23 minutes, or until the frittata is light golden brown and puffed up.
  • Serve immediately. Allow the frittata to cool for 5 minutes, then slice and serve immediately. We recommend a sprinkle of flaky sea salt on each piece.

Notes

  • Can use a mandoline to thinly slice the zucchini into ⅛" slices, if preferred.
  • Sour cream -- don't have sour cream? Try using store-bought or homemade ricotta, crème fraîche, whole milk, whole milk, Greek yogurt, or heavy cream!
  • Don't have a 11" pan? Use a 12" skillet instead. It'll likely just cook a few minutes sooner since the frittata will be thinner.
  • Cast iron skillet -- can I make this in a cast iron skillet? Yes! Using a cast iron will create a crispier bottom crust. Additionally, the frittata will continue to cook slightly once removed from the oven, so if using cast iron, pull it 2-3 minutes before it's done (according to cook time below).
  • Switch out the vegetable! Instead of zucchini or summer squash, try thinly sliced eggplant!
  • Can be made up to 3 days in advance, just allow it to sit at room temp for at least 30 minutes before serving. If reheating, simply place in an oven preheated to 350F for 10 minutes, or until warm throughout.

Nutrition

Calories: 340kcal | Carbohydrates: 3g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 390mg | Sodium: 845mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 866IU | Vitamin C: 7mg | Calcium: 235mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!