Spinach Zucchini Frittata Recipe

Name: Spinach Zucchini Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Zucchini; 1 Tablespoon Olive Oil; 1 clove Garlic, Minced; 1 bulb Shallot, Minced; 1/2 pounds Fresh Spinach; 1 Tablespoon Fresh Basil, Minced; 2 teaspoons Fresh Thyme, Minced; 2 teaspoons Fresh Rosemary, Minced; 4 whole Eggs; 3 Tablespoons Parmesan Cheese, Grated; 1/4 cups Monterey Jack Cheese, Grated; 2 whole Pitas, Cut In Half

Servings: persons

1- 1/2 pound Zucchini
1 Tablespoon Olive Oil
1 clove Garlic, Minced
1 bulb Shallot, Minced
1/2 pounds Fresh Spinach
1 Tablespoon Fresh Basil, Minced
2 teaspoons Fresh Thyme, Minced
2 teaspoons Fresh Rosemary, Minced
4 whole Eggs
3 Tablespoons Parmesan Cheese, Grated
1/4 cups Monterey Jack Cheese, Grated
2 whole Pitas, Cut In Half

1
Grate zucchini into a colander and set aside to drain.
2
In a large skillet, saute the garlic and shallots in olive oil until soft.
3
Add spinach, zucchini and herbs and cook until softened and the liquid is absorbed.
4
In a bowl beat the eggs and add the parmesan cheese.
5
Pour over the zucchini mixture and let it cook until nearly set.
6
Flip the whole thing over to cook the other side (I cut it into four pieces and turn them individually -makes it easier).
7
Sprinkle the jack cheese on top after turning and allow the cheese to melt.
8
Serve as is, topped with tomato slices or stuffed into 4 pita halves.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1- 1/2 pound Zucchini, 1 Tablespoon Olive Oil, 1 clove Garlic, Minced, 1 bulb Shallot, Minced, and more.

Yes, Spinach Zucchini Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Zucchini Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions