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Zucchini & Tomato Summer Frittata

  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 1x


  • 1 teaspoon oil
  • 1/2 medium onion, sliced
  • 1 medium zucchini, chopped
  • 1 clove garlic (mince or crush)
  • 6 eggs
  • 1/2 cup milk (can use almond, cashew, cow’s)
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/4 cup feta cheese (optional)
  • 2 medium tomatoes, sliced


  1. Prepare the vegetables: slice the onion in wedges, chop the zucchini into small bite-sized pieces, and slice the tomato into about 8 slices. Mince the garlic.
  2. In a large cast iron skillet, warm a teaspoon of oil. Sauté the onion for a couple of minutes, just until slightly translucent. Add the chopped zucchini and garlic and sauté for another 3 minutes, or until most of the water has cooked out of the vegetables.
  3. Meanwhile, whisk together the eggs, milk, salt, and pepper to taste. When the vegetables are done, pour the egg mixture into the pan. Let cook for another 2 minutes on the stovetop, then cover with the crumbled feta cheese and the sliced tomatoes.
  4. Remove from stovetop and place in oven. Bake on 350ºF for 30-35 minutes, or until cooked through and slightly brown on top.
  5. Let cool slightly and carefully remove from pan, then sliced into 4-6 pieces. Serve immediately or store in the fridge or freezer until ready to enjoy.
  6. Optional: top with fresh herbs like basil or parsley.

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