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 4 reviews

Tomato & Zucchini Frittata

Prep time
Cook time
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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. Kate from

    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!

  2. cheyenne from

    craving frittata now. delicious!
    xo, cheyenne

  3. 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 🙂

  4. 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!

  5. 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

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

  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

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

  7. chelsea from

    This looks so good! Perfect brunch recipe!

  8. 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

      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).

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

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

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

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.