Zucchini Frittata Recipe


This recipe is great for summertime when you have a lot of zucchini to use, and also a good way to get more eggs and veggies in your diet. It’s easy & fast, too.  (Previously this recipe was in the comments at the egg recipes from YOU post, but I wanted to put it here so it’s easier to find.)  Note, this may not be the most appetizing picture, but with the crispy edges and flavorful taste, trust me, they’re goooood.  Kent said, “They’ve got such a fresh summertime taste.”  (They’re low-carb, too!)

  • 1 large zucchini, grated & drained  (we are really enjoying these from our garden!)
  • 1 c. corn (frozen or cut off the cob)
  • 1/4-1/2 c. onion, chopped small
  • 3 eggs
  • sea salt & pepper to taste
  • 1 T. flour, sprouted flour if possible (This post shows how to sprout your grains, or you can buy sprouted flour here.)
  • Optional: red or green peppers chopped small

frittata2 Mix all ingredients well. Drop by tablespoon onto a generously buttered, hot pan. (Flatten a bit so the middle cooks.) Cook until firm and browned on both sides.  (Here’s what the mixture looks like before cooking.)

We all love these and they’re great as a main dish OR a side dish.



  1. says

    The frittatas look great! I have zucchini, onions, peppers, and eggs in excess right now, so we might be eating this for breakfast a lot next week. :-)

  2. Helen says

    I make these all the time with whatever veggies I have on hand. I always add 1 jalepeno pepper, seeds included also. My husband and I love eating veggie fritatas! I don’t grate the zuchinni, just sort of cube them.

  3. says

    Thanks! This recipe is so welcome! We got four miniature baseball bat-sized zucchini in our CSA this week and I’m running out of ideas. I love that all the veggies are in season right now.

    Hubby read your recipe and said, “Oooh, be sure you give me applesauce for the top of it!” That’s a huge improvement over the “Not zucchini again, honey, please!” I heard last year at this time.

  4. Marci says

    Came downstairs, snagged a cup of coffee (I suppose that’s a no-no but I can’t part with it just yet!) saw your post and immediately prepared these for breakfast. YUM! I dried out the grated zucchini by sprinkling it with salt and putting it between two heavy plates for 20 min. then draining it like I do with cucumbers for pickles – turned out great. Thanks!

  5. ndoublel says

    We have frittatas for dinner all the time now. I made one on Friday night with kale, arugula, zucchini, basil and onions and just as i poured it into the pan i set in little half balls of mozzerella. Oh it was to die for.

  6. says

    We love frittatas, too. I’ve been making them once a week because they’re so quick AND because they taste so darn good. We must be on the same wave length because I was planning to post a mushroom frittatta on Monday. :)

    I have trouble taking pics of eggs, too – and meat. Browns and yellows take a special touch to get the picture just right.

  7. says

    I didn’t plant zucchini in the garden this year for exactly that reason. We just had way too much and couldn’t keep up with eating it. This looks like a super easy recipe though. Thanks for sharing it!!

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