Zucchini-Shallot Frittata


  • 1 large shallot, thinly sliced
  • 3 eggs, beaten
  • 2 Tablespoons shredded Monterey Jack
  • Olive oil, as needed
  • 1 small zucchini, thinly sliced


In a small nonstick skillet, sauté the shallot in 1 tablespoon of olive oil over medium-low heat. When they begin to become tender, add the zucchini. Sauté the vegetables until they are cooked through and beginning to brown, about 4 minutes. With your spatula, spread the zucchini and shallots evenly across the base of the pan. Season the egg with salt and pepper and pour it over the vegetables.

Cook until the bottom of the frittata has set and the top is nearly cooked through, about 3-5 minutes. Using a spatula, loosen the bottom of the pancake. Peel back one side, and tilt the pan so that the remaining uncooked egg slides to the open surface area. Using a second spatula, gently flip the frittata. Sprinkle the cheese over the top, and cover the pan with a plate to lock in the heat. Cook for another minute or so until the cheese is melted and the underside of the frittata has set. Slide the frittata onto a round plate and serve immediately.

Nutritional Facts


Calories Per Serving419

Folate equivalent (total)122µg30%

Riboflavin (B2)0.8mg49.2%

Frittata for One, Please

My mom makes the best frittatas. As it turns out, it was the first dish she ever cooked for my dad. And while eggs are a sure way to any man's heart, she must have done something very right with that particular frittata.

When I was growing up, the frittata was the only breakfast item that we consistently ate for dinner. It often made an appearance when there was some sort of miscommunication as to whether we would all be around on a given evening, or when my mother was too tired to make Shepherd's Pie, run out for a beautiful piece of fish to sear, or think of something more involved that she wanted to make instead.

On nights like these, she'd get started sauteing onions in a heavy cast-iron skillet, add some slivered potatoes to the bottom of the pan, pour in the egg with any other fresh veggies or herbs she had on hand, and finish it off in the oven. Until I started eating frittatas out at restaurants, I was under the impression that the crusted potato bottom was an obligatory part of a classic frittata, and I was sorely disappointed at the variations I was given later in life, which, if they didn't have enough crispy-brown melted cheese on top, would just taste like an single-layer overcooked omelet.

So frittatas and I tried our hand at a long-distance open relationship when I left for college. I started playing the field a little bit, working my way through a variety of omelets and scrambles, expertly fixed by Lefty, my dining hall's one-armed egg man (short-order cook by day, Providence's finest DJ by night). Eggs were really the only safe option at lunchtime, and the line for them sometimes stretched all the way around the circular room. But at dinnertime, the university couldn't really justify offering an omelet stand, and, anyway, Lefty had more important things to do around town. When night hit, I really found myself missing my frittata.

Fast forward four years--we'll skip my return to breakfast-for-dinner monogamy when I moved back in with my parents--and let's take a look at where frittatas and I stand today. I make a lot of them for company since my only oven-proof cast-iron pan is very large. But I still have days when I don't want to share my frittata love with anyone else. For these low key occasions, when I want to pamper myself with something extra comforting and delicious, I've developed a method for single-serving stove-top frittatas that can be made in a small nonstick pan. In this latest version, I layer thin slices of zucchini in place of the old potato, slowly wait for the egg to set over low heat, and cover the pan with a plate so that the top begins to cook as well. When the bottom has set up nicely, I carefully flip the whole thing. The result is a very beautiful, zucchini-studded frittata, one that I will happily keep in my life, and enjoy all to myself.

--Phoebe Lapine of Big Girls, Small Kitchen

Zucchini-Shallot Frittata
Makes 1 serving

You can easily triple this recipe and serve it to company. Use a cast iron pan and instead of flipping the frittata stovetop, finish it in a hot oven and then invert onto a plate to serve.

1 large shallot, thinly sliced
1 small zucchini, thinly sliced
3 eggs, beaten
2 tbsp shredded Monterey Jack (or any mild white cheese)

In a small non-stick skillet, saute the shallot in 1 tablespoon of olive oil over medium-low heat. When they begin to become tender, add the zucchini. Saute the veggies until they are cooked through and beginning to brown, about 4 minutes. With your spatula, spread the zucchini and shallots evenly across the base of the pan. Season the egg with salt and pepper and pour it over the veggies.

Cook until the bottom of the frittata has set and the top is nearly cooked through, about 3-5 minutes. Using a spatula, loosen the bottom of the pancake. Peel back one side, and tilt the pan so that the remaining uncooked egg slides to the open surface area. Using a second spatula, gently flip the frittata. Sprinkle the cheese over the top, and cover the pan with a plate to lock in the heat. Cook for another minute or so until the cheese is melted and the underside of the frittata has set. Slide the frittata onto a round plate and serve immediately.

Zucchini-Onion Frittata

Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese.

Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.

Bake at 350° for 13 to 15 minutes or until set increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil. Garnish, if desired.

Lightened Zucchini-Onion Frittata: Reduce butter to 1 tablespoon, and omit oil. Sauté zucchini and onion as directed remove from heat. Reduce grated Parmesan cheese to 1/4 cup, stirring 2 tablespoons into vegetable mixture. Substitute 1 (15-ounce) carton garden vegetable egg substitute for 8 eggs and 1/4 cup lowfat milk for 1/4 cup milk, and whisk together with salt and pepper. Pour over vegetable mixture. Bake as directed do not broil. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil. Garnish, if desired.

Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.

While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.

Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Step-by-step instructions

Step 1: Grate the zucchini. This is key! Slice the ends off of the zucchini, then use a box grater to grate the zucchini into a large bowl.

Step 2: Squeeze out the liquid. Pour the grated zucchini on top of a piece of cheese cloth, or place it into a nut milk bag. Then, use all of your strength to squeeze as much liquid out of the zucchini as possible. The more liquid you squeeze out, the crispier the fritters will be! This step may take a few minutes, and that's ok.

If you don't own cheese cloth or a nut milk bag, you can do this over several paper towels, though I do think cheese cloth/a nut milk bag works best.

Step 3: Add ingredients. Add the egg, shallot, breadcrumbs, almond flour, and cheese to the bowl with the zucchini and mix everything together really well. Add some salt and pepper as well.

Step 4: Bake. Grease a baking sheet with nonstick spray or line it with parchment paper. Then, use a 1/4 cup measuring cup, scoop out the zucchini and form it into a ball with your hands, placing it on a baking sheet. Use your hand to gently press down, forming the zucchini into fritters. Spray the fritters with nonstick spray beforehand (I use avocado oil spray), which will help them get crispy in the oven.

Bake the fritters for approximately 12 minutes, then remove them from the oven, use a spatula to flip them over and spray them with more nonstick spray before placing them back into the oven for 12 more minutes.

Recipe Summary

  • 2 ¼ zucchini (medium halved lengthwise and sliced crosswise 1/4 inch thick)
  • 6 ounces asparagus (trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole )
  • 8 eggs (large)
  • Kosher salt
  • Pepper
  • ¾ cup fresh ricotta (6 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 6 zucchini blossoms (stems and pistils removed, blossoms halved, for garnish (optional))

Preheat the oven to 325°. In a medium saucepan of salted boiling water, blanch the zucchini and asparagus for 1 minute, then drain well and pat dry.

In a large bowl, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the vegetables. In a bowl, season the ricotta with salt and pepper.

In a 12-inch ovenproof nonstick skillet, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top and garnish with the zucchini blossoms, if using. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the frittata is just set. Let cool slightly, transfer to a platter, cut into wedges and serve.

Zucchini-and-Potato Frittata

Preheat oven to 350°F. In a medium saucepan, combine potatoes, 1 tsp. salt and cold water to cover. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain potatoes well in a colander.

In a 10-inch, ovenproof, nonstick skillet, melt butter over medium heat. Add red onions and cook until soft, about 8 minutes. Add garlic and cook for 2 minutes longer. Add potato, zucchini, mint, remaining 1 tsp. salt and pepper and cook until zucchini is softened, about 5 minutes.

In a medium bowl, beat eggs and vinegar with a fork. Pour egg mixture over vegetables in skillet and stir to blend. Cook undisturbed over medium heat until side begins to set but center is still wet and bubbling, about 3 minutes.

Place skillet in oven and cook until eggs are set, rotating pan once for even cooking, about 10 minutes. To serve, loosen frittata from skillet and cut into wedges from pan. Serve warm or at room temperature.

  • Post author: Debbie Koenig
  • Post published: March 28, 2011
  • Post category: Baby Food / Baking / Breakfast / Mains / Nap-Friendly Recipes / Vegetarian / Weight Watchers
  • Post comments: 5 Comments

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Ever since our dear, dear child was born, Stephen and I don’t entertain as much as we might like. There’s the boy’s birthday party, of course, and the cooking I do for my in-laws’ various celebrations, and one very casual Thanksgiving, but other than that it’s usually a last-minute, hey-why-don’t-you-stay-for-dinner kind of thing. No planning, no creativity, just dinner. (We did have a make-your-own pizza party on New Year’s Eve, which I don’t seem to have blogged about.)

This weekend, we had people over. As in: extend an official invitation, set a time, and plan a menu for an old colleague of Stephen’s, her partner, and a pair of adorable twin girls who are just a few months older than Harry. (Hi Rachel! Hi Jane!) They came for brunch, quite a reasonable way to entertain when kids are involved. Since I know Harry can be, um, challenging to feed, I asked if there were any issues to be aware of. The response:

Twin A has nut allergies and doesn’t like bananas.

Twin B is finicky about anything that isn’t candy or rotisserie chicken.

Mom doesn’t like beets, walnuts, goat cheese, and sardines.

Partner eats everything…and anything…whichever comes first.

Easy peasy! It took me about ten minutes to decide what to serve:

  • Overnight baked French toast, a riff on the one I made with panettone for Christmas a while back. I knew Harry would like it, and I figured the twins would too.
  • Zucchini & herb frittata, a variation on this one with mushrooms, zucchini, and escarole. Sure, the kids’ll hate it, but the adults should have something of their own, don’t you think?
  • Bacon. Stephen convinced me to get the good stuff from the farmers’ market. This marks the very first time I’ve attempted real bacon in my own home—usually it’s turkey bacon. Given how many liters of fat drained off, it’s highly unlikely I’ll be making it again. Yuk. (Though Stephen certainly enjoyed the flavor…)
  • Rosemary roasted potatoes. Simple, easy, yummy. And I snuck in some of that bacon fat, so they were yummier than usual.
  • Fruit salad, provided by our guests along with an amazing mascarpone-based topping.

So what’s with the photo up top? My friends, I broke every rule of entertaining—even some I wrote myself. I woke up yesterday and decided that frittata was boring. Boring to whom? I don’t know, but at 8:30 on Sunday morning, it was boring. I’d attempt a tart instead. Yup, I changed the menu two hours before the guests were due. Basically, I crossed my fingers and hoped for the best, all the while cursing myself for throwing this monkey wrench—I hadn’t stopped to think about how I’d juggle the various oven times and temps, so the French toast was still baking when our friends arrived. Lucky me, in the end it actually worked! I’m as surprised as you are.

This is a fairly simple tart, and one that’s pretty friendly to parents—it’s easy to break down for Nap-Time Cooking (prep & sauté the vegetables, and par-bake the piecrust in the morning or the night before later on assemble and bake). You can serve it hot or at room temp, so if your timing’s a bit off that’s just fine. And the result is wonderful, nutty and salty from the cheeses, not too custardy (I’m not a fan of custardy things, you may have noticed), with a light, Spring-like flavor. If you think your kid might like it without the herbs, feel free to leave them out. You can swap in mushrooms for the zucchini, too. See? Flexible. Just what a parent needs.

But do yourself a favor, and plan ahead. Also, stick to the game plan. Spontaneous tart-making when company’s coming does not make for a relaxing pre-party atmosphere.

Zucchini-Gruyere Tart
Serves 8
Weight Watchers: Each serving is 6 PointsPlus

1 tablespoon olive oil
1 large shallot, finely chopped
4 small zucchini, cut into thin half-moons
Salt & pepper
Flour, for rolling
1 prepared piecrust (I use Pillsbury refrigerated—pie dough is my nemesis)
2 eggs
2 egg whites
1 cup shredded Gruyere cheese (about 4 ounces)
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh chives
1/4 cup grated Parmesan cheese

  1. Heat oven to 375°F. Lightly grease a 9” tart pan with a removable bottom and set aside. (If you don’t have one, you could probably get away with a regular pie pan—just watch the baking time carefully.)
  2. Heat the olive oil in a large skillet over medium heat. When it shimmers, add the shallots and zucchini. Sprinkle with salt and pepper and cook, stirring occasionally, until the zucchini is softened but not browned, 8 to 10 minutes. Remove from heat and allow to cool.
  3. While it’s cooling, par-bake the crust: Sprinkle a little flour on your work surface and rolling pin. Roll out the dough until it’s large enough to fill the tart pan and extend over the top by a good half-inch. Use your rolling pin to trim off the excess: roll it across the edges of the pan. Line with parchment paper, and pour in a pound of dried beans, a couple cups of rice, even a pile of pennies. Bake for 15 minutes, until the dough is set and just beginning to brown. Remove from oven and place on a baking sheet.
  4. Whisk together the eggs, egg whites, Gruyere, and herbs, and add the cooled zucchini mixture. Pour it into the tart pan, sprinkle with the Parmesan, and bake for 20 to 30 minutes, until the top is golden brown. Serve warm or at room temperature.

MAKE BABY FOOD: The zucchini-shallot mixture is swell for pureeing. And the tart itself is fine as-is for slightly older eaters.

Recipe Summary

  • 1 tablespoon unsalted butter
  • 2 1/2 tablespoons olive oil
  • 7 large eggs
  • 1/4 cup heavy cream, or milk
  • 1/4 cup coarsely chopped fresh chives, plus whole chives for garnish
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 teaspoon coarsely chopped fresh thyme
  • 1/4 teaspoon finely chopped fresh marjoram
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 small zucchini, cut crosswise into thin rounds
  • 1 small yellow summer squash, cut crosswise into thin rounds

Heat butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.

Preheat broiler, with the rack about 7 inches from heat source. Meanwhile, whisk together eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.

Add egg mixture to skillet cook until bottom is set and golden, about 4 minutes. Continue to cook, gently shaking pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press zucchini and squash on top, overlapping slightly in concentric circles.

Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula drizzle with remaining tablespoon oil. Garnish with whole chives.

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.

Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.