Tomato & Zucchini Frittata

tomato and zucchini frittata / @loveandlemons

The frittata is one of my favorite things to throw together because, really, anything you need to use up can go into a frittata. This one is made of every vegetable I had on hand last week – a variety of tomatoes, zucchini and some really lovely sweet potato greens. (Although feel free to use spinach or another leafy green – whatever you have).

tomato & zucchini fritatta / @loveandlemons

Awhile back, I used to shy away from frittatas because I thought they required lots of butter and cream. (I used to be entirely non-dairy). While I do eat small amounts of high quality cheese pretty often these days, I don’t do milk. Since almond milk is what I keep on hand, almond milk is what goes into my frittata. It works perfectly to make the eggs nice and fluffy.

tomato & zucchini fritatta / @loveandlemons

You might not be able to find sweet potato greens, but if you see them at your local farmers market – grab them. They’re so soft and delicious – like spinach but with a more mild flavor.

tomato & zucchini fritatta / @loveandlemons

Pile in the veggies and serve this for brunch, or better yet – breakfast for dinner!

tomato & zucchini fritatta / @loveandlemons

tomato & zucchini frittata
Serves: serves about 3
  • 6 eggs
  • ¼ cup Original Almond Breeze Almond Milk (Unsweetened)
  • 1 teaspoon olive oil
  • handful of chopped leafy greens (sweet potato greens, or spinach)
  • 1 small zucchini, sliced into thin coins
  • 1 clove of garlic, minced
  • (optional) pinch of smoked paprika
  • 2 medium tomatoes, sliced
  • handful of cherry tomatoes, halved
  • fresh herbs - sage, thyme or basil
  • salt & pepper
  1. Preheat oven to 375 degrees.
  2. Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
  3. Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.
  4. Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.
  5. Bake for 20-30 minutes, or until eggs are just set.
  6. During the last 5-ish minutes of cooking time add sage and thyme on top. (If you're using basil, add it just as the frittata comes out of the oven).
  7. Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.
If you're using a skillet larger than 10 inches, use 8 eggs instead of 6.

For a prettier frittata, add all of your veggies in 2 layers. Add the first half as written, then add the rest after your eggs have partially set in the oven. Continue cooking until eggs are fully set. (Note: this step is entirely not necessary for the actual taste).


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. So beautiful! And I’ve never eaten sweet potato greens before. I’ll have to try them out!

  2. So beautiful, and I loooove frittata!!!! It’s so hearty yet it doesn’t feel heavy and unhealthy…at least in my opinion. 🙂

  3. I just LOVE frittatas sooo much! Such a perfect summertime dinner! This sounds amazing. YUM!

  4. I have never heard of sweet potato greens before! I don’t think we’ll be able to find them around here though. Going to try out almond milk (normally we have soya) – my boyfriend is now lactose intolerant although we discovered parmagiano reggiano is actually lactose free naturally.

    I’m mad for frittata’s , it’s a great way to get loads of veggies in.

    • jeanine from on said:

      that’s true, many hard cheeses and sharp cheeses don’t have lactose. Milk and cream are the things I avoid most (although I also just don’t like the taste of milk).

  5. chelsea from on said:

    This looks so good! Perfect brunch recipe!

  6. I love frittatas! I have never heard of sweet potato greens, but I am going to keep my eye out for them the next time I go to the farmer’s market.

    • Steele on said:

      or throw an old sweet potato in a pot and have them handy and fresh!

  7. Great tip about substituting in almond milk. I love how colorful your one is and frittatas are perfect for during the week!

  8. Woah! I did not know you could eat sweet potato tops….neat. I’ve never seen them sold at the market, but will have to seek out a gardener. Perfect summer dish!

    • jeanine from on said:

      they’re delicious! They just came in my csa box (I occasionally see them at my farmers market).

  9. PassTheKnife from on said:

    This reminds me of this amazing brunch dish I had, it was a yellow squash and zucchini panade, with cheese and bread. It was baked in the oven until piping hot and crusty, so delicious!

  10. Anna_PMorgan. from on said:

    It is definitely a wonderful collaboration of colorful healthy delight. I love cooking sausage stuffed Zucchini Boats but then they are high in calories and require at least an hour for preparation. I think this recipe is far convenient and healthy, thanks for sharing it 🙂

  11. JIll from on said:

    I love this!

  12. cheyenne from on said:

    craving frittata now. delicious!
    xo, cheyenne

  13. Kate from on said:

    My eyes!!! I’ve never seen a prettier frittata, Jeanine! I’ve also never seen sweet potato greens but I’ll keep an eye out for them!

  14. Anna on said:

    If I added any cheese would I just top it on there during the last few minutes of cooking? This looks lovely!

    • jeanine from on said:

      Hi Anna, I add cheese at the beginning after I’ve layered everything in (right after the tomatoes). Cheese can cook the whole time.

      If you’re using fresh herbs, the only reason I add them near the end is because they’ll burn.

      Hope you like it!

  15. Kiki's Kitchen on said:

    looks great!! Just made it with goat cheese, pepperoni, tomatoes, scallions, green peppers & cilantro.

    • jeanine from on said:

      sounds good, glad you liked!

  16. Chelsea on said:

    Yum, made it this morning & it was a huge hit! Delicious.

    • jeanine from on said:

      Yay, I’m so glad!

  17. Cassie on said:

    Would this work with hemp milk? My daughter is cmpa and I’m learning lots of new recipes she is 9months old and we are doing blw. I can’t give her almond milk due to alligies.

  18. KH on said:

    Do you know the nutritional info?
    Mainly the calorie counts?

  19. minal tiwari from on said:

    BUSINESS COMMUNICATION TIP: Meeting Facilitation

    Meetings must serve a purpose. Too often people set up reoccurring meetings without a clearly defined purpose.So click this link and get a more profit daily!

  20. minal tiwari from on said:

    “my satta matka”
    BUSINESS COMMUNICATION TIP: Meeting Facilitation

    Meetings must serve a purpose. Too often people set up reoccurring meetings without a clearly defined purpose.So click this link and get a more profit daily!

  21. Rdxdas from on said:

    you make money here create your own bissness and more fun and enjoy your life join my website
    This is a great post. I like this topic.This site has lots of advantage.I found many interesting things from this site. It helps me in many ways.Thanks for posting this again.

  22. Scott on said:

    Hi Jeanine:
    I love your recipe for the tomato zucchini frittata! It looks just mouthwatering! I’m putting together a recipe roundup and would like to feature your recipe link with the image. We will not repost the recipe and will also link the image to your site as well. Please let me know if this is ok- thanks!

  23. Hi Jeanine, this would fit perfectly in Food on Friday: July under the zucchini theme. Hope you bring it on over. Cheers from Carole’s Chatter

  24. Nicole Saint Jean on said:

    Do you know the calories of this recipe?

  25. Patti from on said:

    Has anyone made this a day ahead?

    • Patti on said:

      I’m not from Loveandlemons! I put the wrong info in the wrong place!

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):