Name: Easy Zucchini Frittata with Ricotta and Dill
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 3 cloves garlic (thinly sliced); 1 medium zucchini (thinly sliced); 1/4 red onion (thinly sliced); 8 large eggs; 2/3 cup half and half; 1/3 cup chopped fresh dill; 1 teaspoon salt (or to taste); 1/2 teaspoon ground black pepper (or to taste); 1/4 to 1/2 teaspoon red pepper flakes; 1/3 cup ricotta cheese

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This Mediterranean Zucchini Frittata is soft, creamy, and filled with tender zucchini, ricotta cheese, fresh dill, and Mediterranean-inspired flavors. Ready in about 30 minutes, it's an easy recipe for brunch, lunch, or a light dinner.

A plate with a slice of zucchini frittata and a side salad featuring lettuce, cherry tomatoes, and red onion rests on a patterned napkin.

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If you have zucchini on hand and a skillet, this is one of my favorite simple ways to turn it into a meal. The combination of zucchini, creamy ricotta, and fresh dill makes this frittata especially delicious.

Mediterranean Zucchini Frittata Ingredients

This simple dish only requires a handful of ingredients. The exact measurements are in the recipe card at the bottom of this post. Here's a list of what you will need.

A bowl of eggs, a zucchini, a glass of ricotta, cream in a pitcher, red onion, garlic, salt, and red pepper flakes are arranged on a wooden board-everything you need for a delicious zucchini frittata recipe.

Olive oil
Garlic
Zucchini (medium-size)
Large eggs
Half and half (or milk)
Fresh dill
Red pepper flakes
Ricotta cheese (I prefer whole milk for its creaminess)

If you enjoy using zucchini in quiches and frittatas, these mini zucchini rose quiches are delicious for brunch or afternoon tea; or try this full-size zucchini quiche for a simple, light meal.

How to Make a Zucchini Frittata

Making a frittata is one of the simplest things you can cook. This recipe uses a stovetop-to-oven method, which is my preferred method.

Step-by-step instructions are in the recipe card at the bottom of this post, but here is an overview.

Step 1: Saute the vegetables. Slice the vegetables thinly and sauté in a skillet.
Step 2: Whisk the eggs. While the vegetables are cooking, whisk the eggs, cream, and seasonings together.
Step 3: Cook until the edges are set. Pour the egg custard into the skillet with the vegetables and gently mix to combine. Cook until the edges are set.
Step 4: Bake. In a preheated oven, bake until the center is set and the internal temperature reaches 160 degrees F. Let cool slightly before cutting into wedges.

What is a Frittata?

A frittata is an Italian egg dish made with eggs, vegetables, cheese, and sometimes meat. It begins cooking in a skillet on the stovetop and is often finished in the oven until the center is just set.

Frittata vs. Quiche

A frittata and quiche use many of the same ingredients, but they are prepared differently.

A quiche is made with eggs and dairy and is typically baked in a pastry crust, although crustless versions are also popular. Its filling tends to have a softer, more custard-like texture.

A frittata is cooked in a skillet without a crust. The vegetables, cheese, and other ingredients are mixed directly with the eggs and cooked together.

Frittata vs. Omelet

While frittatas and omelets contain similar ingredients, their cooking methods are different. An omelet cooks quickly on the stovetop, with fillings usually folded inside. In a frittata, the vegetables, cheese, and other ingredients are distributed throughout the eggs, and the dish is cooked more slowly before being finished in the oven.

How to Know When a Frittata is Done Cooking?

A frittata is done when the center is set. But the best way to be sure it is cooked through is to use a thermometer to measure its internal temperature. The FDA says a frittata or quiche should reach 160 degrees F.

Kitchen Equipment Needed

Mixing bowl and a whisk or fork to combine the egg custard.
10-inch nonstick ovenproof skillet (here is my favorite on Amazon)
Good knife for slicing vegetables.

Zucchini frittata in a black skillet with visible zucchini, red onion, herbs, and dollops of ricotta.

Frittata Making Tips

Use full-fat dairy: Half-and-half or whole milk gives the frittata an especially creamy, tender texture. I also occasionally use heavy cream when I want a richer result.
Pre-cook the vegetables: Vegetables need to be tender before adding the egg custard. When raw vegetables are combined with the custard, they can become soggy, and the vegetables do not fully cook. For best results, cook them in a skillet before adding the custard.
Cheese: Cheese adds delicious flavor and creamy texture. I love soft cheeses (like the ricotta I'm using here), but goat cheese and feta are delicious options, too. Parmesan is always a good idea.
Keep an eye on the frittata as it bakes. It's important not to overbake the frittata. Keep a close eye on it. It's done cooking when the eggs are puffy, and the center is set. The frittata continues to cook as it rests after removing it from the oven.

Recipe

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