Food · Recipes

Balsamic Onion & Zucchini Frittata

This is a fun and yummy one… Nothing makes me feel cozier than an egg dish baked with cheese and veggies. I remember my mom making them frequently as a kid and nothing can beat nostalgia when it comes to making good food. Frittatas, quiches, a classic egg bake, I love them all! This one is no exception and is delicious!!

Usually, frittatas are made with potatoes, but I wanted to make this a little healthier so I used zucchini instead! It was pretty similar in consistency and also added a bit more flavor in the vegetable department. I think you’ll find that you aren’t missing the potatoes at all.

This will take probably 30-40min. start to finish. You’ll want to use a cast-iron skillet to bake this in, or a well-greased cake-pan or pie dish if you don’t have a skillet. If you don’t have a skillet… get on that! So important for cooking!!! 🙂


  • 1 large zucchini
  • 1/2 large onion sliced thinly
  • 6 eggs
  • 1/2 c. shredded cheese (I used jack cheese… you could use cheddar/asiago/gouda, even soft cheeses like goat!)
  • 2 tbsp. balsamic vinegar
  • 1 tsp. brown sugar
  • Salt & pepper to taste


Preheat your oven to 375˚ F.

Let’s get the onions going.  Add them to the pan with a little olive oil over medium/medium-low heat and let them cook down for about 10 minutes.


In the meantime, while those are cooking, you can slice up your zucchini into 1/4-1/2 inch slices. Shred your cheese as well if you haven’t!

After the onions have cooked down for a bit (you want them to be transparent and soft), add your balsamic vinegar and brown sugar. Blend well so the onions get coated evenly and let cook a bit more.


While the onions cook, grease your skillet or pan well with some oil. Lay your slices of zucchini in a circular pattern overlapping a little bit to cover the bottom of the skillet. Whisk your eggs together with a little bit of salt and pepper and pour evenly over the zucchini, making sure to get it along the edges and between the zukes.


Now, take your onions off the heat. Sprinkle some cheese on top of your zucchini and eggs, then top with your onions. Sprinkle the rest of the cheese over the top of onions and pop it in the oven for 15-20 minutes, until cooked through and the cheese is nicely melted. Then, take it out of the oven and let it cool for about 5 minutes. Once cooled a bit, you can transfer to a plate for slicing and serving. I usually find it hard to move the whole dang thing out of the skillet (cause that sucker is heavy), so I’ll use a plastic utensil that can cut out one piece and then transfer it once I’ve taken a piece out. Just makes it easier to get up and under the whole thing.

And forreal, that’s it! Quick and easy and super yummy! I hope you enjoy!



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