This Zucchini Frittata is Absolutely Delicious

Greek Frittata on Red Ceramic Plate
Photo by mali maeder via Pexels

A zucchini frittata is a versatile and delightful dish that’s perfect for any meal of the day. It’s light yet satisfying, packed with fresh flavors, and incredibly easy to make. Here’s a simple recipe to enjoy this delicious frittata.


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 medium zucchinis, thinly sliced
  • 1 cup of cherry tomatoes, halved
  • 6 large eggs
  • 1/4 cup of milk
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup of fresh basil, chopped
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)


  1. Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the sliced zucchinis and cook for another 5-6 minutes, stirring occasionally, until they are tender and slightly golden. Stir in the cherry tomatoes and cook for another 2 minutes.
  2. In a medium bowl, whisk together the eggs, milk, grated Parmesan cheese, chopped basil, salt, pepper, and red pepper flakes if using.
  3. Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute the vegetables evenly. Cook on the stovetop for about 2-3 minutes, until the edges start to set.
  4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top. You can check for doneness by inserting a toothpick in the center; it should come out clean.
  5. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing. Serve warm or at room temperature, garnished with extra basil if desired.