Zucchini Frittata With Caramelized Red Onion & Goat Cheese

February 21, 2022
10 Ratings
Photo by Renée Kemps
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
Test Kitchen Notes

This gorgeous frittata is super easy to make and is a wonderful showstopper to serve at breakfast or brunch. It features red onions, zucchini, thyme, and goat cheese. Zucchini flowers are optional but really put this dish over the top. After sautéing the onion and zucchini, all you have to do is whisk together the rest of the ingredients, combine everything together, then let the frittata bake in the oven for about 30 minutes. Serving with a crunchy green salad or crusty bread alongside helps round out the meal.

To make sure the frittata doesn't get soggy from watery zucchini, be sure that you don't overcook it, and if it's possible, try to drain them if you can after cooking. The grated lemon zest helps brighten the dish too and ties all of the flavors together. You'll love the balsamic onions, but if you don't have any balsamic vinegar on hand, no worries! That's another great thing about this recipe—it's endlessly adaptable to whatever you have in your fridge or pantry. If you're not a fan of thyme, you could use any bright herb like parsley or basil. You could also add some hearty greens like kale or spinach; stir them in with the egg mixture. Include mushrooms, bacon, or pancetta as you're cooking the onions too, and of course no one would blame you if you opt to add more garlic. Whatever you opt to add to leave out, you and your loved ones will very much enjoy whenever this special breakfast treat is served. —The Editors

What You'll Need
  • 2 zucchini
  • 2 small red onions
  • 1 tablespoon virgin coconut or olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, finely chopped
  • 4 large eggs
  • Leaves from 10 sprigs thyme, plus more for serving
  • Zest of 1 lemon
  • 1/4 cup milk
  • Sea salt and freshly ground pepper, to taste
  • 130 grams goat cheese
  • 4 zucchini flowers (optional)
  1. Heat the oven to 350°F (175°C). Cut the zucchini and onion into thin slices.
  2. In a large skillet over high heat, warm 1½ teaspoons of the oil. Cook the onion, stirring occasionally, for about 6 minutes, until soft. Add the vinegar and cook, stirring, for another 5 minutes, until slightly caramelized and fragrant. Transfer to a 12-inch overproof or cast-iron skillet.
  3. In the same skillet over medium-high heat, warm the remaining 1½ teaspoons of the oil. Cook the zucchini, stirring and adding the garlic halfway through, for 4 to 6 minutes, until browned and soft. Transfer to the skillet with the onions and toss to combine.
  4. In a large bowl, whisk the eggs, thyme, lemon zest, and milk. Season with salt and pepper.
  5. Pour the egg mixture over the zucchini and onions. Crumble the goat cheese over the eggs.
  6. Gently arrange the zucchini flowers on top, if using. Bake for about 30 minutes, until set and golden brown. Garnish with more thyme.

See what other Food52ers are saying.

  • Melissa Y
    Melissa Y
  • Rocio Fernandez
    Rocio Fernandez
  • Joe Bailey Cole
    Joe Bailey Cole
  • mward
  • SarahSiobhan

18 Reviews

Melissa Y. June 4, 2023
Perfect exactly as written, but also easily scaled up or changed for the ingredients on hand. This is definitely my new go-to frittata recipe. The idea is simple—precook vegetables, season as you see fit, then top with a seasoned egg mix and cheese. The genius is that every element (the onion, the zucchini, the egg mix) has that special something that elevates it (the balsamic, the garlic, the thyme and lemon). And, 4 eggs is doable for a small family but scalable for a larger one. This is the epitome of recipe writing! Thanks so much for posting this one!
deborah L. April 5, 2023
Was looking to build a frittata (my first attempt) around zucchini squash (had too much). Delicious, both on the Sunday brunch and 2 days later for dinner when we finished it off. Some changes: added 4 slices diced bacon and used bulgarian feta instead of goats cheese. Zucchini not too soggy, took no special action. Per comments below baked at 325 for ~35min for a perfectly turned out frittata. Partner has now asked me to make another with him. This goes in the classics section, and will improvise using various veggie leftovers.
Rocio F. December 23, 2021
This has become a classic for our family brunch. No need to change one word in the recipe and comes out beautiful and tasty.
paigelepain May 27, 2020
Great summer dish! Light and filling at the same time. I love how adaptable the dish is. I omitted the balsamic and replaced the thyme with basil. I also added in some mushrooms, because I had some extra on hand. Turned out so tasty!
Darian July 21, 2019
My husband and I really enjoyed this frittata. The balsamic onions were very good, and I enjoyed the combination with the zucchini. The lemon zest really came through and was a nice top note. I served with an arugula salad.
Arlene M. January 25, 2017
Absolutely delicious. Had to modify it a bit since I didn't have some of the ingredients that the original recipe called for. I used lots of Romano Italian cheese and added one half red pepper with the onions. I also added fresh sweet basil in place of the thyme. I will definitely make this again the same way. The temp for the oven portions was cut down to around 25 minutes which was perfect. I would definitely recommend you use a black frying perfect. I served this with a green salad and a glass of red wine and could not be more satisfied.
Diane L. January 6, 2017
I modified a little and it was delicious. I'm not eating dairy so I swapped the milk for coconut milk and left off the goat cheese. I didn't have thyme so I left it out. The lemon zest really sang. Totally yummy and can't wait to make it again.
Joe B. November 6, 2016
Overall too sweet. I found that red onions, instead of yellow or white, plus the balsamic took the Italian out of the dish - much too sweet. And forget the thyme, it's overwhelming.
mward August 12, 2016
This looks delicious, but what size skillet do you suggest? I make a crustless quiche in a 10" glass pie pan, and it would be very thin if I used only 4 eggs. How thin are frittatas?
btglenn July 4, 2016
130 grams goat cheese ?????
You did it again --- U.S. is not metric. When you publizha recipe, Puleeeeese make sure that grams are converted to ounces or pounds!!!!!!!!!!!
Rozza August 12, 2016
Actually it would be very helpful to all users if measurements are given in both systems (metric and US customary units.
Lana S. October 10, 2016
Agree with Rozza. All measurements should be in both systems,
Monica November 7, 2017
How hard is it to convert? I have to do it all the time on Food52, I don't complain. Actually, I'm pretty grateful that such a resource exists.
SarahSiobhan April 2, 2022
Get over it. Only three countries use Imperial; USA, Liberia and Myanmar. The rest of the world is quite happy with the infinitely superior metric system.
Alice W. August 18, 2015
Hi - how do you stop the fritatta from becoming too watery from the zucchini?
Thank you
Renée K. August 19, 2015
Hello Alice! Make sure you don't overcook the zucchini. Take them as soon as they're browning out of the pan. If they become too watery though, I recommend you to drain them/squeeze out some of the water (if that's possible.)
Nora August 25, 2015
Much of the water is in the seedy part in the middle. You could scoop our the seeds, or part of them, before cooking. And/or you could salt the slices and let drain for 15-20 minutes, then pat dry, or even squeeze to remove more water.
Lauren T. January 20, 2020
What size Pan? I have have a large cast iron skillet and I want to make this for four tonight. Only 4 eggs? Should I double the recipe?