Zucchini Frittata

Name: Zucchini Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, thinly sliced; 1/8 teaspoon sugar; 12 ounces zucchini, sliced 1/8 inch thick; Salt and freshly ground black pepper to taste; 1 medium tomato, sliced 1/4 inch thick; 5 large eggs; 1 sprig fresh thyme, or 1/4 teaspoon dried thyme; 4 ounces goat cheese, crumbled

Recipe GLPR77158beb296f4b

Breakfast

35 min

277 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A savory egg-based dish featuring tender zucchini, caramelized onions, fresh tomato, and creamy goat cheese. This versatile frittata is finished under the broiler for a delicate golden top and works perfectly for breakfast, brunch, or a light dinner.

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Ingredients

3 tablespoons unsalted butter

1 medium onion, thinly sliced

1/8 teaspoon sugar

12 ounces zucchini, sliced 1/8 inch thick

Salt and freshly ground black pepper to taste

1 medium tomato, sliced 1/4 inch thick

5 large eggs

1 sprig fresh thyme, or 1/4 teaspoon dried thyme

4 ounces goat cheese, crumbled

Directions

Heat a 10-inch nonstick skillet over medium heat and add the butter. Once the butter is foaming and melted, add the sliced onion.
Sprinkle the sugar over the onions and stir gently to combine.
Sauté the onions for 8-10 minutes, stirring occasionally, until they are deeply golden and caramelized. Do not allow them to burn. Remove from heat and set aside on a plate.
While the onions are cooking, preheat your broiler to high heat and position the rack 8-10 inches below the heating element. Using a sharp knife or mandoline, slice the zucchini into very thin, even 1/8-inch thick slices.
Slice the tomato into 1/4-inch thick rounds and set aside.
In a large bowl, crack the eggs and beat them together with the fresh or dried thyme until well combined. Season lightly with salt and pepper.
Return the skillet to medium heat and add the sliced zucchini. Season with salt and pepper, stir occasionally, and cook for 4-5 minutes until the zucchini is tender and lightly golden in spots. Distribute the caramelized onions evenly over the zucchini.
Reduce heat to medium-low and pour the egg mixture into the skillet over the vegetables, stirring gently to distribute evenly. Cook undisturbed for 5-6 minutes until the edges and bottom begin to set but the center is still slightly wet.
Arrange the tomato slices on top of the frittata and dot with crumbled goat cheese.
Place the skillet under the preheated broiler and broil for 2-3 minutes until the top is set, lightly puffed, and golden brown. The eggs should reach 160°F internal temperature at the center.
Remove from the broiler and let the frittata rest in the skillet for 10 minutes to allow it to set properly before slicing.
Slice into 4 wedges and serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4

All ingredients are readily available at any Charlotte grocer—zucchini is common year-round, goat cheese appears at Harris Teeter and Food Lion, and the rest are staples. At roughly $1.50 per egg, $2 for goat cheese, $0.50 for zucchini, and pantry basics, you're looking at $2–2.50 per serving, which is solid for a vegetable-forward main. The stated 35 minutes is honest if you account for chopping the onion and zucchini, though the actual stovetop time runs closer to 25. This is a weeknight winner for a small family or couple—minimal active attention once the frittata hits the pan, and it reheats well in a 350° oven, making it genuinely useful for next-day lunch.