I have been loving all the late-summer zucchini and tomatoes. Two of life’s small/great pleasures, right there. I seriously can’t get enough this year. Today’s recipe was inspired by this zucchini pie with burst tomatoes I saw over on How Sweet Eats that I immediately wanted to make. Alas, I was out of a few of the key ingredients (milk, flour) and was about to go out of town so it wasn’t really a convenient time to restock. It turned out to be a blessing in disguise—this frittata has quickly become a meal-prep favorite that takes almost no time to throw together. Enjoy it for breakfast, lunch, or even dinner!


Easy Zucchini Noodle Tomato Frittata

Serves 4


  • 1 teaspoon olive or avocado oil or oil spray for skillet
  • 1 medium zucchini, spiralized (or about 2 cups worth)
  • 1 cup cherry tomatoes, halved
  • 2 cups spinach or kale, chopped and lightly wilted by zapping in the microwave or steaming)
  • 2 tablespoons fresh basil leaves, chopped (or 1 teaspoon dried basil)
  • sea salt and pepper to taste
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 8 eggs or 2 cups liquid egg whites
  • 1/3 cup  grated sharp cheddar cheese (optional)


  1. Preheat oven to 400 degrees F.
  2. Grease or spray a cast iron or skillet or similar oven-proof pan. Layer vegetables in the skillet, starting with spinach, then zucchini, then tomatoes.
  3. Whisk together eggs/egg whites, spices, and cheese.
  4. Pour egg mixture over veggies. Bake at 400 degrees for 35-40 minutes or until eggs are set. Allow to sit 10 minutes before slicing.



What’s your favorite summer veggie? 

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