Zucchini-Onion Frittata Recipe

This easy meatless frittata recipe comes together with just 15 minutes of hands-on time. 

Zucchini-Onion Frittata
Prep Time:
15 mins
Cook Time:
30 mins
Broil Time:
2 mins
Total Time:
47 mins
6 to 8 servings


  • 3 tablespoons butter

  • 2 tablespoons vegetable oil

  • 2 medium zucchini, thinly sliced

  • 1 medium onion, cut in half and sliced

  • 1/2 cup grated Parmesan cheese, divided

  • 8 large eggs

  • 1/4 cup milk

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/4 cup chopped fresh basil

  • Garnish: chopped seeded plum tomatoes


  1. Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese.

  2. Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.

  3. Bake at 350° for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil. Garnish, if desired.

Chef's Notes

Lightened Zucchini-Onion Frittata
Reduce butter to 1 tablespoon, and omit oil. Sauté zucchini and onion as directed; remove from heat. Reduce grated Parmesan cheese to 1/4 cup, stirring 2 tablespoons into vegetable mixture. Substitute 1 (15-ounce) carton garden vegetable egg substitute for 8 eggs and 1/4 cup lowfat milk for 1/4 cup milk, and whisk together with salt and pepper. Pour over vegetable mixture. Bake as directed; do not broil. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil. Garnish, if desired.

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