Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total Time
45 Mins
4 servings (serving size: 2 wedges)

Garden fresh summer vegetables will make this Frittata a special breakfast or brunch treat.

How to Make It

Step 1

Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.

Step 2

Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.

Step 3

Preheat broiler.

Step 4

Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

HoxsieOlsen's Review

September 02, 2010
Smelled wonderful, tasted delicious. I don't always like frittatas, but this one was great! Also helped me use extra zucchini from my garden.

camielle's Review

August 03, 2010
I loved this dish. I am a new cook so, some recipes take me longer than other people. However, this recipe was quick and perfect for a busy day. It had delicous herbs and vegetables. I made it with turkey italian sausage and a veggie mix. I will definetly make this again. However, i don't know if it is elegent for a dinner party. All in all cooking light did an excellent job once again.

xpuhas's Review

May 10, 2011
This was a wonderful brunch dish! I doubled the recipe to serve 12 adults and added 4 ounces of crumbled goat cheese to the mixture in the pan. I also baked it at 350 in a 13 x 9 casserole for 40 minutes. Everyone loved it!

kateford's Review

August 03, 2010
Healthy, light and delicious. Substituted yellow squash for the red pepper, due to personal preference. Making again tonight and going to add some leftover ham. Makes great leftovers too!

Renee5732's Review

July 14, 2014
Very delicious! Very flexible to your tastes or what you have on hand. I omitted the tomato and red pepper, adding yellow squash and a little bit of chopped roasted red peppers, which complemented the flavors nicely. I also served it right-side up and added a little pepper jack cheese on top, but it would be great even without it. Healthy, easy, delicious for breakfast or anytime.

CindyH's Review

July 15, 2011
This was a solid recipe. I would make this for a brunch. I added a little bit of cheese to it and next time, perhaps more. I also shredded the zucchini for this one. But it definitely is a frittata and very eggy tasting.

dyebo2's Review

July 25, 2013

CindyW's Review

June 25, 2014

CarMat's Review

May 08, 2014