Looking for a breakfast that’s quick, healthy, and absolutely delicious? Meet your new morning go-to: the Zucchini and Green Onion Frittata! I love frittatas because they’re the perfect way to use up whatever fresh veggies you have on hand, and this version is a true celebration of simple, vibrant flavors. The tender zucchini, mild green onions, and fresh parsley come together in a light, fluffy egg base that’s just as perfect for a speedy weeknight dinner as it is for a lazy weekend brunch. It’s savory, satisfying, and ready in under 30 minutes!
Ingredients
• Zucchini & Green Onion FrittataPREP: 20 minutesBAKE: 5 minutesOVEN: 450ºF / 230ºCMAKES: 4 servings
• 1 cup / 240 ml egg substitute, thawed, or 4 large eggs
• 1/2 cup / 2 oz finely shredded reduced-fat cheddar cheese
• 2 tablespoons fresh Italian parsley, snipped, divided
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 2 teaspoons olive oil
• 12 oz / 340 g zucchini, halved lengthwise and sliced
• 1/2 cup sliced green onions, from about 4 stalks
Instructions
1. Preheat your oven to 450°F (230°C) and position a rack in the upper third. In a medium bowl, whisk together the eggs, cheddar cheese, 1 tablespoon of the fresh parsley, black pepper, and salt. Set the mixture aside.2. Heat the olive oil in a medium oven-safe skillet over medium-high heat. Add the sliced zucchini and green onions. Sauté for 5 to 8 minutes, stirring often, until the vegetables are just tender.3. Carefully pour the egg mixture evenly over the cooked vegetables in the skillet. Reduce the heat to medium. As the eggs begin to set around the edges, use a spatula to gently lift the cooked portions, allowing the uncooked egg to flow underneath. Continue this process until the frittata is mostly set but the top is still slightly moist.4. Transfer the skillet to the preheated oven. Bake for about 5 minutes, or until the frittata is firm to the touch and the top is a beautiful golden brown. Garnish with the remaining fresh parsley before serving.
Nutritional Information
• Per Serving: 115 calories; 5g fat (2g sat. fat); 10mg cholesterol; 321mg sodium; 6g carbohydrates; 1g fiber; 11g protein.
Pro Tips
• For an extra protein boost, serve alongside your favorite vegetarian sausage or bacon. Most can be microwaved in seconds for a super-fast addition.
• Feel free to customize with other veggies! Sliced bell peppers, mushrooms, or spinach would all be delicious. Just be sure to sauté them with the zucchini until tender.
• Don’t have an oven-safe skillet? Cook the veggies and eggs on the stovetop as directed, then carefully slide the partially cooked frittata onto a greased baking sheet to finish in the oven.
FAQ
Q: How can I add more protein to this vegetarian frittata
A: This frittata is already a great source of protein with 11g per serving from eggs and cheese. For an extra boost, you can serve it with a side of vegetarian sausage or bacon, or add a cup of cooked chickpeas or white beans to the vegetable mixture before pouring in the eggs.
Q: Can I make this zucchini frittata dairy-free or vegan
A: To make this frittata dairy-free, simply substitute the cheddar cheese with your favorite dairy-free shredded cheese. To make it vegan, use a plant-based liquid egg substitute (like one made from mung beans) and a vegan shredded cheese. The results will be just as delicious.
Q: How do I store and reheat leftover frittata
A: Leftover frittata is perfect for a quick meal. Store it in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold, or reheat individual slices in the microwave for 30-60 seconds or in a toaster oven until warmed through.
