Zucchini Frittata Recipe

This Zucchini Frittata Recipe screams summer and makes the perfect dish to bring to a picnic, brunch or summer get together. Your guests will love this light, filling egg dish! 


Eggs | Whole Milk Olive Oil | Sweet Onion Red Bell Pepper | Zucchini Sharp Shredded Cheese  Mozzarella Cheese | Fresh Basil Oregano | Red Pepper Flakes Salt and Pepper

Crack the eggs into a large mixing bowl. Add whole milk and whisk until the egg yolks and whites are blended. Stir in cheeses until combined. Heat the olive oil in a non-stick skillet.


Cook vegetables and spices until soft, stirring occasionally. Pour the eggs over the vegetable mixture using a spatula to spread evenly over the vegetables.

Sprinkle the remaining cheeses on the frittata. Bake in the  oven for 30 minutes or until the eggs start to puff up and appear set and the edges are just browning.

Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley or chives.