June Recipes

Zucchini and Onion Frittata

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Zucchini and Onion Frittata


  • 10 Hy-Vee large eggs
  • ½ tsp Hy-Vee salt
  • ⅛ tsp Hy-Vee ground black pepper
  • 1 tbsp Hy-Vee vegetable oil
  • 1 small red onion, thinly sliced
  • 2 medium zucchini, thinly sliced, divided
  • 1 tbsp fresh lemon zest
  • ¼ tsp Hy-Vee crushed red pepper, plus additional for serving
  • 1 dash Hy-Vee dried thyme leaves
  • 1 cup Soiree fresh mozzarella cheese, shredded
  • Fresh thyme, for garnish
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Preheat oven to 375°. Whisk together eggs, salt, and pepper in a medium bowl; set aside.
Heat vegetable oil in a 12-inch cast iron skillet over medium heat. Add red onion and 1 thinly sliced zucchini. Cook 8 to 10 minutes or until onion begins to caramelize. Stir in lemon zest, ¼ teaspoon crushed red pepper, and dried thyme.
Carefully pour egg mixture over vegetable mixture in the skillet. Reduce heat to medium-low. Arrange additional sliced zucchini in a circular fashion on top; sprinkle with shredded fresh mozzarella. Cook, uncovered 4 to 6 minutes or until bottom and edge of egg mixture begin to set.
Transfer skillet to oven; bake 15 to 18 minutes or until center is set and edge is golden. Let stand for 5 minutes. Garnish with fresh thyme leaves and additional crushed red pepper, if desired. Cut into 8 wedges to serve.

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