Zucchini Frittata - Simple baked egg dish with cheese and vegetables, mix and match fresh seasonal vegetables for best results.

Zucchini Fritatta

Zucchini Frittata is a simple baked egg dish with cheese and vegetables. Mix and match fresh seasonal vegetables for delicious results all year.


  • 1 clove garlic
  • 1 small yellow onion
  • 1 medium-large zucchini
  • 2 large leaves of Swiss chard or a handful of spinach
  • 2 tablespoons vegetable oil
  • 8 large eggs
  • salt and pepper to taste
  • 1 cup Parmesan cheese grated


  1. Preheat oven to 350 degrees. Grease an 8 or 9 inch square baking pan, pie tin, or 9 x 13 pan (will be very thin in this one).
  2. Process garlic in food processor until chopped. Cut onion and zucchini in chunks. Cut Swiss chard stems in 2 in lengths; cut leaves in 1 inch wide strips. Add onion, zucchini and chard stems to garlic and process with on-off bursts until coarsely chopped. Set aside. Process leaves with 3 long bursts or until coarsely chopped.
  3. Heat oil in wide frying pan over medium heat, add chopped vegetables. Stir occasionally. Cook for 5 minutes or until vegetables are slightly limp. Remove from heat and cool slightly.
  4. Process eggs, salt and pepper for 3 minutes. Add cheese and vegetables and process with 2 on-off bursts to mix. Pour unto buttered baking dish. Bake 30 minutes or until lightly browned.

Recipe Notes

Mix and match any fresh seasonal vegetables like asparagus in the spring, peppers in late summer and squash and turnips in the fall/winter. Any greens (beet, collard, kale, etc.) can be used instead of the chard or spinach.