Spinach & Zucchini Frittata

There’s something about frittatas that are just perfect. A frittata is a one of a kind dish, that can serve as both a protein filled main, or an addition to a meal. Great during breakfast, lunch or dinner; wonderful served immediately or straight from the fridge in the middle of the night. Scrumptious seasonal vegetables, or any leftover will spruce up what would have been just ordinary eggs. Frittatas are also great for a crowd, and can be made ahead.



  • 1 tbsp olive oil
  • 4 whole eggs + 6 egg whites
  • 1 cup milk
  • 8 oz frozen spinach (or 1 packed cup fresh spinach)
  • 16 oz frozen zucchini (or 1 medium zucchini, sliced into half moons)
  • 2 cloves garlic, finely chopped
  • 12 tsp pepper
  • 12 tsp salt
  • 12 cup shredded cheese (Parmigiano, mozzarella, gruyere, pizza cheese or your favorite)


Preheat oven to 400 degrees.

Whisk together the eggs and milk, then add the shredded cheese. Set aside.

Heat olive oil in an oven safe skillet and move it all around the pan and the sides. Add the spinach & zucchini and sauté until soft about 10 minutes. Add salt and pepper. Add the chopped garlic to the skillet and sauté another minute

Add the egg mixture to the skillet. Sprinkle with a pinch of pepper. Cook on low-medium heat until the frittata begins to bubble. Place the skillet in the preheated oven and bake for 12-15 minutes until set and slightly browned. 

Cut into 8 wedges and serve. 

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