Tomato & Zucchini Frittata

I love to make this zucchini frittata when I have an abundance of summer vegetables on hand. Serve it for an easy, delicious brunch or dinner!

tomato and zucchini frittata

The frittata is one of my favorite things to throw together because, really, anything you need to use up can go into a frittata. Last week, I had a variety of tomatoes, zucchini, and some really lovely sweet potato greens on hand, so I made this simple zucchini frittata. Use this recipe as a guide to use up whatever you happen to have in your refrigerator – for example, spinach or kale would be easy substitutes for the sweet potato greens.

tomato & zucchini frittata ingredients

This Zucchini Frittata is Healthy!

A while 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 still don’t do milk. Turns out, you need neither cream nor butter to make a delicious frittata. I use olive oil here, and 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 frittata

As I said before, I loaded this recipe with veggies, which makes for a flavor and nutrient-packed meal. I highly encourage you to do the same, though you might not be able to find sweet potato greens. If you do see them at your local farmers market – grab them. They’re so soft and delicious – like spinach but with a milder flavor.

tomato & zucchini frittata

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

tomato & zucchini frittata

For more frittata ideas, check out this post, or for more zucchini recipes, try my zucchini bread, baked zucchini, or zucchini lasagna!

5.0 from 6 reviews

Tomato & Zucchini Frittata

Prep time
Cook time
Total time
Serve this healthy zucchini frittata for a delicious summer brunch! I used sweet potato greens in this recipe, but if you're not able to find them, spinach or chard would be good substitutes.
Recipe type: Breakfast, main dish
Serves: 3
  • 6 eggs
  • ¼ cup Original Almond Breeze Almond Milk (Unsweetened)
  • 1 teaspoon extra-virgin olive oil
  • Handful of chopped leafy greens (sweet potato greens, or spinach)
  • 1 small zucchini, sliced into thin coins
  • 1 garlic clove, minced
  • Pinch of smoked paprika
  • 2 medium tomatoes, sliced
  • Handful of cherry tomatoes, halved
  • Fresh herbs - sage, thyme or basil
  • Sea salt & fresh black 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).




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Rate this recipe (after making it):  

  1. Mark

    Just make the tomato zucchini frittata. Very nice flavor. Easy. I used Fresh basil at the end. The only substitution I made was instead of 6 eggs, I used 4 eggs and 2 egg whites. A keeper.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mark, I’m so glad you loved it!

  2. Baba Bhai

    This is a great post. I like this topic. This site has lots of advantages.I found many interesting things on this site. It helps me in many ways. Thanks for posting this again.

  3. Scarlet

    I made this zucchini frittata for a brunch party a while back and everyone loved it. Thanks!

    • Jeanine Donofrio

      Hi Scarlet, I’m so glad everyone loved it!

  4. Patti

    Has anyone made this a day ahead?

    • Patti

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

  5. Nicole Saint Jean

    Do you know the calories of this recipe?

  6. Scott

    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!

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  10. KH

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

  11. Cassie

    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.

  12. Chelsea

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

    • jeanine

      Yay, I’m so glad!

  13. Kiki's Kitchen

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

    • jeanine

      sounds good, glad you liked!

  14. Anna

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

    • jeanine

      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!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.