this food thing

This zucchini frittata: recipe

You know what’s something I don’t get? How some people don’t eat breakfast. Like, how do you even do anything in the morning if you haven’t had food first?

Follow-up question, why are they not hungry when they wake up?

Furthermore, why am I ALWAYS hungry right when I get up? 

Breakfast is one of the top three most important meals of the day, and I like to do it right. 

I used to get up in the morning and make fresh to-go breakfasts for Butt Toast and I. Even though it only took 10 minutes or so to make, it was 10 precious minutes that I could have spent snoozing. 

That’s why it was such a DUHHHH moment when I realized I could make breakfasts in advance. Seriously, I felt like such a dumbass for not having thought of it for so long. I think it just never clicked in that make-ahead breakfasts can also be delicious and nutritious. 



Now I make all sorts of yummy breakfasts ahead of time, so we can just grab and go (just saying this makes me feel accomplished haha). Today I’m sharing with you the first make-ahead breakfast that started it all — this vegetable frittata! 



It’s filled to the brim with all sorts of veggies, and then egg is poured in to fill the crevices. You can choose to put in any sort of vegetable you like, which also means anything you have in the fridge would do (well, maybe not lettuce, but you know what I mean). 



Another great thing about this recipe is that it’s one of those “one pan plans” if you have a cast iron buddy like I do. Anything you need to sauté first to bring out the flavour, like onions or garlic, you can do that in the pan and then take the pan straight from stovetop to oven. If you don’t, it would be simple too to just sauté first and put everything into a baking pan. Or just don’t sauté at all. It’ll be delicious anyway. 


I have a 10-inch cast iron pan, and it makes about 8 portions. Add some salad greens, and you and your mate will have breakfasts for most of the week! 


This Zucchini Frittata

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 slices

This Zucchini Frittata

This delicious vegetable frittata requires very little preparations, and can be made ahead of time for nutritious and yummy breakfasts throughout the week!


  • 1 medium zucchini
  • 6-10 button mushrooms
  • 1/2 yellow onion
  • 1/3 cup corn kernels
  • 1/2 cup shredded or sliced cheese (I used smoked gouda and feta)
  • 6 eggs
  • 1/3 cup milk
  • 1 tbsp. olive oil
  • 2 tsp. paprika
  • Salt
  • Pepper
  • Green onion (optional)


  1. 1. Preheat oven to 350°C. Prepare the ingredients: dice onion, dice mushrooms, and thinly slice zucchini.
  2. 2. Heat olive oil in a cast iron pan over medium heat. Sauté diced onions until translucent and fragrant. (Use a regular pan if you aren't using a cast iron pan)
  3. 3. Add mushrooms and sauté for 2 minutes longer, stirring constantly.
  4. 4. Remove from heat, and layer zucchini over the onions and mushrooms. Spread corn kernels throughout.
  5. 5. Sprinkle the cheese over top.
  6. 6. Beat eggs and milk together in a separate bowl, and season with paprika, salt, and pepper.
  7. 7. Pour eggs evenly into the pan, and bake for about 50 minutes. The frittata is done when the eggs are just firm and there is no liquid on the top.
  8. 8. Garnish with sliced green onion (optional).

This recipe is for a 10-inch round cast iron pan. You can use a baking pan or glass pan of equivalent size.

Keep in the fridge for up to 5 days, or in the freezer for up to 1 month.



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  • Reply
    Katrina Luder
    March 29, 2017 at 8:22 am

    You just answered my one-pot meal dream today! Been looking for something I could cook that would use minimum pots and pans as I only have one stove on my travels at the moment! Thanks for sharing beaut. X

    Katrina x

    • Reply
      April 11, 2017 at 1:29 am

      Thanks for the comment, Katrina! I’m so glad you found the recipe helpful! Did it turn out as deliciously as you hoped? Hope your travels are going well 🙂

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