Zucchini Goat Cheese Frittata

October 10, 2018

Author Notes: I’ve been making this recipe for years and have tweaked it countless times along the way. It used to have a much longer ingredient list but, in this case, less is definitely more. The zucchini & goat cheese flavors work together perfectly, and this frittata's elegance & simplicity make it ideal for entertaining. Zucchini & Goat Cheese Frittata is one of my favorite things to serve for breakfast, lunch, brunch, or even dinner!SunsetsOnTheSide

Serves: 6
Prep time: 20 min
Cook time: 30 min


  • 1 tablespoon olive oil
  • 1/2 large red onion, diced
  • 8-10 ounces zucchini, sliced into ¼” half moons
  • 1 clove garlic, minced
  • 10 large eggs
  • 1/4 cup heavy cream
  • 4 ounces goat cheese, crumbled
  • 4 ounces sharp white cheddar cheese, grated
  • 4 green onions, chopped
  • kosher salt
  • freshly-ground black pepper
In This Recipe


  1. Heat olive oil in a 10” nonstick, ovenproof skillet over medium heat. Add onion, season lightly with salt, and cook until translucent (about 5 mins). Add zucchini and garlic and cook until just tender, about 6 minutes more.
  2. In the meantime, in a large bowl, whisk together eggs, heavy cream, goat cheese, cheddar cheese (reserve a handful for topping), green onions, ½ tsp. kosher salt, and ¼ tsp. freshly-ground black pepper until thoroughly combined.
  3. When onions and zucchini are done, remove from heat. Pour egg mixture over the vegetables in the pan. Sprinkle top with reserved grated cheddar. Bake 25-30 minutes until frittata is puffed and set in the middle. Enjoy!

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