This zucchini frittata recipe is perfect for summertime when you have a lot of zucchini to use, and also a good way to get more eggs and veggies into your diet, too, PLUS it's easy and fast. 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!
Zucchini Frittata Recipe
Ingredients
- 1 large zucchini --cut lenghtwise and use a spoon to remove the seeds, then grate it up and squeeze out the juices using a tea towel.
- 1 cup organic corn, frozen or cut off the cob
- 1 onion, chopped small
- 3 eggs, pastured eggs are best
- sea salt & pepper to taste
- 2 Tablespoons flour, my favorite these days is einkorn flour (You can get einkorn flour here, or read more here: Could this be the answer to the gluten sensitivity epidemic?)
- Optional: organic red or green peppers, chopped small
- Pastured ghee or butter for pan
Instructions
- Mix all ingredients well.
- Drop onto a generously buttered, hot pan. About a 3-4" circle or however big you want them. Flatten a bit so the middle gets done. (Here's my favorite pan that I use for this, we use it almost daily!)
- Cook until firm and browned on both sides.
We all love these and they’re great as a main dish OR a side dish.
- Eggs are a SUPERFOOD!
- Healthy Dessert?!! Try this Zucchini Chocolate Chip Cookies from Sonia – Soft, Delicious, and Even a Little Healthy!
- Ways to eat more EGGS!
The Diaper Diaries 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!!
suzannah says
yum! my friend’s grandma used to make similar squash patties that were so delicious. we’ll have to try this…so much zucchini!
Amy Green - Simply Sugar & Gluten-Free 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.
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.
Amy @ Finer Things says
Awesome! I can always use another zucchini recipe. Picked 4 more today… 🙂
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!
Geri@heartnsoulcooking says
I have lots of zucchini in the garden and this is a GREAT!!! way to use some of it. THANKS!!! Geri
Local Nourishment 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.
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.
Liz@HoosierHomemade says
Great recipe! Thanks for sharing!
~Liz
KitchenKop says
Alea, we had it for a side dish with dinner tonight! It’s very versatile. 🙂
Alea 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. 🙂