Veggie Frittata

I love eggs. I could eat them every day and be a happy camper. Anytime my friend Paul spies a fried egg on a menu, he goes “Ooh, that’s a Patty dish!” And more often than not, I order whatever it is because it comes with a fried egg. Mmmm.

Here is a recipe for a quick and easy frittata that I made after work one day. Would you judge me if I told you I ate half of it all by myself? In one sitting? I hope not! πŸ˜‰

Veggie Frittata


  • 8 eggs, beaten until frothy
  • 1 zucchini, grated
  • 1 handful grape tomatoes, tossed with garlic, salt, pepper, and olive oil and broiled until slightly charred
  • 1/2 red onion, thinly sliced


Heat 1 tablespoon olive oil in a large, oven-proof pan (I used a cast iron skillet). Saute red onion over medium-high heat until slightly caramelized. Add grated zucchini and cook for 1-2 minutes, until the zucchini is wilted but still green in color. Remove from heat and let cool slightly.

Add the cooked onion and zucchini to the beaten eggs. Whisk until combined.

Set the oven to broil, then turn the stovetop heat back on to medium high. When the pan is hot, add the egg and veggie mixture. As the egg begins to cook, gently push the edges inward with a spatula so that the uncooked egg mixture can flow underneath. Scatter the broiled tomatoes on top. Let cook for 1-2 minutes. Your frittata should be about halfway cooked at this point. Remove the frittata from the stove and set it under the broiler. Check every 1-2 minutes until the top has puffed up and turned a golden brown. Remove the frittata from the oven and let cool for a few minutes before slicing. Serve warm or at room temperature.


Getting the tomatoes ready to roast.
Getting the tomatoes ready to roast.
I kept popping these like candy!
I kept popping these like candy!
I ate this. Multiplied by 4. Teehee.
I ate this. Multiplied by 4. Teehee.
In my defense, I had to assist in a photo class from 7 to 9. And didn't get home until 10. So I had to prepare myself!
In my defense, I had to assist in a photo class from 7 to 9 that night. And didn’t get home until 10. So I had to prepare myself!
Bailey is acting shy. He is NOT shy, lemme tell you. :D
Bailey is acting shy. He is NOT shy, lemme tell you. πŸ˜€



  1. Dear Patty, I totally hear you, I am a big time egg lover myself!! The best is poached eggs on Sundays for brunch, even Benedict style maybe? I just never tried to make them myself, I am afraid I won’t be able to succeed πŸ˜‰
    Anyways, those close-up pictures of the tomatoes are DIVINE, soooo beautiful, fresh and mouthwatering – so beautiful! May I ask, did you use the macro lens for them or a fixed focus lens? I use mostly a fixed focus lens (35mm), but am never able to get too close to my food, it won’t let me focus…Maybe you have an advice πŸ˜‰ hugs & happy weekend!

    • Eggs Benedict are my faaaavorite, Sylvia!! You should definitely try making them at home, SuperFoodista-style! I was afraid of poaching eggs for a long time, then I finally conquered my fear. The trick is to crack your egg in a slotted spoon so the watery parts of the egg separate away before you poach it. This way you’re left with a cleaner looking poached egg. πŸ™‚

      As for my photos, I have a fixed macro–the Nikon 105mm f2.8. I also have the 35mm and it won’t let you get nearly as close as the 105mm! Perhaps you can rent it to see how you like it! One side note on the 105mm, however, is that you’ll want to shoot with an f-stop of 5.6 or higher. Your pictures will be sharper, but still have great bokeh. I didn’t know this and kept shooting at f2.8 and all of my photos were terrible! I hope that helps!! πŸ™‚

      • Thank you so much Patty!!! This is definitely super helpful! πŸ˜‰ Really appreciate you taking the time to answer in detail and give away some of your secrets for your gorgeous photos! πŸ˜‰ I must check out this fixed macro lens! I use a Nikon too, so I’ll be on the lookout for this one. Alos thanks so much for the tip about the f-stop, I would have bo clue about this at all! πŸ˜‰ I’ll keep you posted how it goes. Thanks again so much my friend – I am learning so much from
        you!! hugs & have a lovely weekend!

      • Anytime, Sylvia! I am an open book so please don’t hesitate to ask away! I enjoy helping when I can. πŸ™‚ I hope you have a wonderful weekend! *hugs*

  2. I love eggs too, Patty, and this beautiful veggie frittata looks right up my taste bud alley! I want to eat all your photos. πŸ™‚

  3. Okay, that frittata was lucky it was in your hands. If it was in mine, I’d have polished it all off, not half, all! Bailey looks so demure, but I’m not buying it for a minute!

  4. Gotta love a good Fritata but Bailey doesn’t look one bit interested in that- good for you though ;)! As always love your pictures, Patty. And tomatoes have never looked this good πŸ˜‰

    • Bailey is too busy pouting that he didn’t get any. πŸ˜‰ I’m so glad you like the photos. The lighting was a bit hard on this one as it was getting later in the afternoon.

  5. Tomato shots are fantastic. Thanks for reminding me to make a frittata for dinner tonight; they are so simple to make and so delicious. I eat 2 eggs nearly every day but often I will make a giant thicker frittata at the beginning of the week and just pack us slices for lunch. Tomatoes and zucchini are perfect with eggs, too. I’m telling you, when you come out here to LA you have to have the “super cheesy eggs on super cheesy toast” at Milo and Olive; they soft scramble a mountain of eggs with a teeny bit of butter and cream, take a piece of their super cheesy bread which has like bits of frico-type broiled cheese all along the outer crust and then a custardy sharply cheesy interior, toast it, pile eggs on top and shower the eggs with sieved parmesan (super fine parmesan) that are like a giant billowy snowy pillow. Heaven!!!

    • Omg your description made me so hungry, Sue! I need to make it out to LA just for that dish!! I wonder how many miles I’ll need to walk to work that off? πŸ˜‰ Also, you are so disciplined to ration out your frittata throughout the week. I’d have one too many snacks and it’d be gone by Tuesday at the latest. Hehee. πŸ˜›

  6. great photos, I see Bailey is happy and dry again πŸ™‚ – I think your friend paul isn’t totally correct, unless its got chia seeds somewhere it’s not a Patty dish in my book, ever since the story of the frogspawn. Happy friday!

  7. I’m loving these recipes that include zucchini Patty! Broiling those tomatoes beforehand with the garlic must give the dish that extra boost of flavour too – it looks fabulous!

  8. I too made a frittata this week, but let me tell you , yours looks 10x better! No wonder you couldn’t put down your fork and walk away. πŸ™‚ Delicious, Patty!

  9. I am crazy about eggs too & made a frittata this morning for breakfast. Can’t blame you for eating half of that gorgeous frittata! It looks amazing, Patty πŸ™‚

  10. A fellow egg lover!! I’ve been known to eat huge portions of frittata or other egg based dishes. I get you. Do you also like those Asian style fried eggs with the crispy edges on the egg whites? Deep fried egg whites…a cafe near us has it on the menu, and it’s more dangerous than Johnny’s profiteroles recipe!!

  11. As I’ve commented on Siena’s post, I’m just about hitting the kitchen right now at F&F! Isn’t that were all the best people are? And you’ve brought something veggie. Can’t believe I’m writing that as I’m not vegetarian. Anyway, love frittatas. And never seem to make eggs often enough. Well, lots of eggs in those there choux bun things. That aside, loving those roasted cherry/grape toms. And they’re exactly what I need for my tom soup I’m making tomorrow.

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