← Back to search

Zucchini and Mozzarella Frittata

A golden, oven-finished frittata packed with tender zucchini and melty mozzarella that's impressive enough for brunch yet easy enough for a weeknight dinner. Each slice is creamy, satisfying, and ready in under 30 minutes.

vegetarian one-pan quick breakfast dinner
🔥 Calories per serving: 310
🍽️ Serves: 4
⏱️ Prep: 10 min
🍳 Cook: 18 min
Ingredients
Eggs 6 large
Garlic 3 cloves, minced
Italian Seasoning 1 tsp
Milk 3 tbsp
Mozzarella 1 cup, shredded
Olive Oil 2 tbsp
Onion 1 small, thinly sliced
Pepper 1/4 tsp
Salt 1/2 tsp
Zucchini 2 medium, thinly sliced
Instructions
  1. Preheat your oven broiler to high and position a rack 6 inches from the heat source.
  2. In a large oven-safe skillet over medium heat, warm the olive oil. Add the sliced onion and cook for 3 minutes until softened.
  3. Add the minced garlic and sliced zucchini to the skillet. Season with salt, pepper, and Italian seasoning. Sauté for 4-5 minutes, stirring occasionally, until the zucchini is just tender and any excess moisture has evaporated.
  4. In a bowl, whisk together the eggs and milk until smooth and slightly frothy.
  5. Reduce the skillet heat to medium-low and spread the zucchini mixture in an even layer. Pour the egg mixture evenly over the top without stirring.
  6. Sprinkle the shredded mozzarella evenly over the surface of the eggs.
  7. Cook undisturbed on the stovetop for 5-6 minutes, until the edges are set but the center still jiggles slightly.
  8. Transfer the skillet to the broiler and cook for 2-3 minutes until the top is golden and the mozzarella is bubbling and lightly browned. Watch carefully to avoid burning.
  9. Remove from the oven using oven mitts and let the frittata rest for 2 minutes before slicing into wedges and serving.
You may also like
Skillet Mozzarella Chicken with Italian Herbs White Wine Vinegar Pickled Cauliflower Salad Baked Feta Eggs Shakshuka Turkey and Kidney Bean Chili Skillet Worcestershire Braised Ground Turkey with Mushrooms