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zucchini caprese frittata

Zucchini Caprese Frittata

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The classic flavors of the caprese salad in a healthy breakfast!


  • ½ sweet onion
  • 1 clove garlic
  • 2T butter/ghee
  • 5 oz fresh spinach (or frozen)
  • ½ c cherry tomatoes, halved
  • ¼ c zucchini, shredded
  • 6 eggs
  • ½ oz fresh basil
  • 4 oz mozzarella, shredded
  • Salt and pepper to taste


  1. Preheat oven to broil
  2. Heat a 10 or 12 inch oven safe fry pan over medium heat
  3. Sauté onion in butter/ghee until soft, add a pinch of salt and pepper
  4. Add garlic
  5. Add zucchini, spinach and tomatoes and sauté until spinach is wilted, add salt and pepper to taste
  6. In a small bowl, whisk eggs until uniform
  7. Add the eggs to the pan, gently mix until eggs thicken and start to set
  8. Add fresh basil, combine
  9. Top with mozzarella
  10. Broil in oven until cheese is bubbly and starts to brown (~5 to 10 minutes)


Make it a muffin!  After step 5, when the spinach is wilted, add a spoonful sauté mixture to muffin cups (greased or lined with paper), add fresh basil to cup and fill the cup 3/4 full with the eggs whisked eggs.  Top each muffin with cheese.  Bake at 350° ~20 minutes until cheese is browned on top and eggs are set

  • Prep Time: :10
  • Cook Time: :20
  • Category: Breakfast
  • Method: Sauute
  • Cuisine: Italian