Go Back
To make a Zucchini Spinach Frittata, you need: - 4 large eggs - 1 medium zucchini, grated - 2 cups fresh spinach, chopped - 1/2 cup onion, finely chopped - 1/2 cup cherry tomatoes, halved - 1/3 cup feta cheese, crumbled - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper, to taste - Fresh herbs (parsley or basil), for garnish You can swap some ingredients to fit your taste. Use kale instead of spinach or bell peppers instead of zucchini. If you prefer a dairy-free meal, replace feta with tofu or a dairy-free cheese. For a lighter frittata, use egg whites or egg substitutes. You can also use different herbs for flavor. Basil and dill work well! This frittata is not only tasty but also healthy. Each serving has about: - Calories: 200 - Protein: 12g - Fat: 14g - Carbohydrates: 6g - Fiber: 2g The eggs provide protein, while spinach and zucchini add vitamins and minerals. Feta cheese brings calcium and flavor. This meal is balanced and great for breakfast, lunch, or dinner. For the full recipe, check out the cooking instructions. Start by gathering all your ingredients. You will need: - 4 large eggs - 1 medium zucchini, grated - 2 cups fresh spinach, chopped - 1/2 cup onion, finely chopped - 1/2 cup cherry tomatoes, halved - 1/3 cup feta cheese, crumbled - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper, to taste - Fresh herbs (parsley or basil), for garnish Next, preheat your oven to 375°F (190°C). This step is crucial for even cooking. In a medium bowl, whisk the eggs with garlic powder, salt, and pepper until mixed well. Set this bowl aside for later. Now, take an oven-safe skillet and heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté it for about 3-4 minutes until it looks soft and clear. Then, add the grated zucchini to the skillet. Cook this mixture for another 2-3 minutes until the zucchini is tender. After that, stir in the chopped spinach and halved cherry tomatoes. Cook until the spinach wilts, which should take about 2 minutes. Pour the egg mixture evenly over the cooked veggies. Make sure it spreads out well. Sprinkle the crumbled feta cheese on top. Let it cook on the stovetop for 2-3 minutes until the edges start to set. Now, carefully transfer the skillet to the preheated oven. Bake for 10-15 minutes. You want the frittata to be firm in the center and golden brown on top. Once done, take it out of the oven and let it cool for a few minutes. Slice it up and garnish with fresh herbs. To get that perfect frittata texture, keep these tips in mind: - Whisk the eggs well to add air. This makes the frittata fluffy. - Avoid overcooking the veggies. They should be soft but not mushy. - Bake until just firm. Overbaking can dry it out. - Let it cool slightly before slicing. This helps it hold its shape. These simple steps will help you make a delicious and healthy Zucchini Spinach Frittata! For the complete recipe, check the Full Recipe section. When making a frittata, it's easy to make a few mistakes. Here are some to watch for: - Overcooking the eggs: This makes your frittata dry. Cook until just set. - Not using enough oil: A non-stick skillet is great, but oil helps prevent sticking. - Skipping the seasoning: Don't forget salt and pepper. They add flavor. Using the right tools makes cooking easier. Here are some I recommend: - Oven-safe skillet: A cast iron or non-stick skillet works best for even cooking. - Whisk: This helps mix the eggs smoothly. - Spatula: Use a silicone spatula to gently stir the veggies and eggs. You can make your dish pop with a few easy tips: - Fresh herbs: Add parsley or basil as a garnish for color and taste. - Cheese variety: Try goat cheese or mozzarella for a different flavor. - Colorful veggies: Use red bell peppers or mushrooms for more color and texture. Follow the Full Recipe for a delicious Zucchini Spinach Frittata that impresses every time! {{image_2}} You can easily change up your zucchini spinach frittata. Try adding bell peppers for sweetness or mushrooms for a savory touch. If you want more protein, add cooked sausage or diced ham. For a spicy kick, throw in some jalapeños or red pepper flakes. Don't forget that herbs can boost flavor too! Fresh dill or chives can add a lovely twist. You can make this frittata vegan by swapping eggs with silken tofu. Just blend the tofu until smooth and season as you would with eggs. To keep it gluten-free, make sure to check any added ingredients like cheese or seasonings. You can also use a gluten-free cheese option. This way, everyone can enjoy a slice! Serve your frittata warm or at room temperature. It pairs well with a fresh salad or crusty bread. For a heartier meal, serve it with roasted potatoes or a grain like quinoa. You can also enjoy it with a dollop of yogurt or a sprinkle of fresh herbs on top. This frittata is great for breakfast, lunch, or dinner. For the full recipe, check out the Zesty Zucchini Spinach Frittata. To keep your frittata fresh, let it cool first. Place it in an airtight container. This helps prevent moisture loss. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the frittata on a baking sheet. Cover it with foil to keep it moist. Heat it for about 15 minutes. You can also reheat slices in the microwave. Just warm them for 30 to 60 seconds. If you want to freeze your frittata, slice it first. Wrap each slice in plastic wrap. Then, place the slices in a freezer-safe bag. This way, you can take out just what you need. It can stay fresh for up to two months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. Enjoy your tasty meal anytime! For the full recipe, refer to the Zesty Zucchini Spinach Frittata. To make a frittata fluffy, use fresh eggs. Whisk them well until they are light and airy. The key is to mix in air as you whisk. This helps the frittata rise while it cooks. Another tip is to cook it on low heat. This gives the eggs time to set without burning. Yes, you can add many other vegetables. Bell peppers, mushrooms, or asparagus work well. Just make sure to chop them small. This helps them cook evenly. You can also mix in leftover vegetables. This is a great way to use what you have. You can serve the frittata with a simple salad. A green salad with lemon dressing pairs nicely. Fresh fruit is another excellent choice. Sliced tomatoes or avocado add a nice touch too. For a heartier meal, consider serving it with toast or roasted potatoes. For the full recipe, check out the Zesty Zucchini Spinach Frittata. In this article, we explored the Zucchini Spinach Frittata. We covered the essential ingredients, substitutions, and nutrition. The step-by-step instructions showed how to prep and cook for the best texture. We discussed common mistakes to avoid and tools to use. Variations let you adapt the dish to your needs and taste. Finally, we shared storage tips for leftovers. This frittata is simple to make and full of flavor. Enjoy experimenting with it!

Zucchini Spinach Frittata

Discover how to make a delicious Zesty Zucchini Spinach Frittata that's perfect for breakfast or a light meal! This easy recipe features eggs, fresh spinach, and flavorful ingredients like feta and zucchini for a nutritious and satisfying dish. With just a few simple steps, you can create a stunning frittata that impresses everyone at your table. Click through for the full recipe and bring this tasty dish to life today!
Print Recipe Pin Recipe

Ingredients
  

4 large eggs

1 medium zucchini, grated

2 cups fresh spinach, chopped

1/2 cup onion, finely chopped

1/2 cup cherry tomatoes, halved

1/3 cup feta cheese, crumbled

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh herbs (parsley or basil), for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium bowl, whisk together the eggs, garlic powder, salt, and pepper until fully blended. Set aside.

      In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

        Add the grated zucchini to the skillet and cook for an additional 2-3 minutes until soft.

          Stir in the chopped spinach and halved cherry tomatoes, cooking until the spinach wilts, about 2 minutes.

            Pour the egg mixture evenly over the vegetables in the skillet, ensuring it's evenly distributed.

              Sprinkle the crumbled feta cheese over the top.

                Cook on the stovetop for 2-3 minutes until the edges start to set.

                  Transfer the skillet to the preheated oven and bake for 10-15 minutes or until the frittata is firm in the center and golden brown on top.

                    Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs before serving.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4