Get Cooking: Frittata

by Leighann on March 5, 2010


Frittata right out of the oven


Frittata ready for dinner

The good thing about eggs is that they have virtually no carbs. That’s great for my egg-loving daughter. She often snacks on hard-boiled eggs and enjoys eggs and fakon (fake bacon) for breakfast. My son, he won’t touch eggs with a ten foot pole (I often question if he rears from my stock: my daughter has sophisticated tastes and he’s somewhat picky.)

A frittata is an Italian egg-based dish similar to a quiche, but without the crust.

My Italian grandmother always used zucchini when she made a frittata. I pick up zucchinis at the farmer’s market or some years we grow them in the garden. I love the combination of zucchini and thyme. Every time I make this frittata, the aroma transports me to her kitchen.

Zucchini Frittata


  • 1 tbs. olive oil (0gC)
  • 1 small onion finely diced (2.5 oz. onion) (7gC)
  • 3 med. zucchini (about 1.5 lbs.) sliced (23gC)
  • 1 tsp. dried or 1 tbs. fresh thyme (0.5gC)
  • coarse salt and fresh ground pepper
  • 8 eggs (3gC)
  • 1/4 c. milk (3gC)
  • 3/4 c. shredded white cheddar (0gC)


  1. Warm oil in a 10-inch oven-proof skillet. Add zucchini, onion, and thyme. Cook covered, stirring frequently until tender (but not too brown) about 10 minutes. Uncover and cook until liquid evaporates. Add salt and pepper. Remove from heat.
  2. Turn oven on to 425 degrees.
  3. Wisk together eggs, milk, and cheese. Pour over zucchini lifting up zucchini to allow eggs to coat bottom of pan.
  4. Put skillet on medium-low heat and cook until sides are set and top is slightly runny (about 15 to 20 minutes).
  5. Place in heated oven and cook until center is cooked through (test with knife or toothpick). Remove from oven and slide silicone spatula around edges to loosen. Slide it onto a large plate.

Slice into 8 wedges.

Serve hot right then or cold the next morning.

Carb Count

Total recipe: 36.5 grams carbs

1/8th slice: 4 grams carbs

You read that right; there are only 4 grams of carbs per slice!

{ 9 comments… read them below or add one }

1 Lorraine August 4, 2010 at 5:56 pm

Made it! Of course I couldn’t let a perfectly lovely low carb recipe be. I added thinly sliced potatoes! It was great. I predict 3 thumbs up (Dave has yet to partake, but I’m sure he will be pleased). Colin and I enjoyed it, Caleb and Lila tolerated it. We’ll work on getting them to acquire the taste! It’s so easy, and nicely savory. I highly recommend. For my family we need two of these with a salad to satisfy (so Colin can have one to himself). 🙂


2 Samantha February 26, 2011 at 9:03 pm

Made this tonight, with a few tweaks. Didn’t look at pictures, so I grated the zucchini (has the added effect that Green Phobic boys won’t pull them off) and totally forgot the thyme, so I used Herbs du Provence instead. Def. needs that savory flavor of the thyme, but was not a bad substitute for tonight. It was YUMMY and the boys all ate it! Served with a slice of rosemary olive bread. Note for the next time: allow zucchini to drain first, overnight. They produce a TON of liquid!

Thanks for posting this!!


3 Leighann February 27, 2011 at 7:11 am


If you slice the zucchini, when you sautee them in the skillet the liquid evaporates. Zucchini and thyme are a traditional Italian flavor pairing and are delicious together. Try it sometime with the thyme and slicing the zucchini as the recipe says and you’ll get better results, I’m sure.

Glad you tried it and that the entire frittata was eaten!


4 Shawn November 7, 2011 at 8:41 am

Could another kind of cheese be used instead of white cheddar without totally ruining it? Monterey Jack maybe? Mozzarella, to keep along the Italian theme?


5 Leighann November 8, 2011 at 8:54 am


I’ve used regular cheddar and white cheddar. They seem to go well with the zucchini and thyme. I think the MOnterey Jack might be too mild. You almost need a bite to the cheese like sharp cheddar has so that the flavor stands out.


6 Amanda October 8, 2012 at 1:51 pm

Sounds good! I think I’ll try it, we have an abundance of tomatos right now, maybe I’ll put some of those in too, or maybe dice them and serve on top. Thanks!


7 Leighann October 8, 2012 at 1:59 pm

You can actually arrange thin slices of tomatoes in a single layer on top right before you pop it in the oven.

I hope you enjoy it!


8 katy April 6, 2015 at 3:25 pm

YUM! This looks like a perfect dinner when you just want to go to bed. I don’t mean because it is easy to make (that remains to be seen!) but because it’s easy to math up the right insulin dose. YUM and YAY!


9 Leighann April 14, 2015 at 7:26 am

It’s very easy to make…and tastes great the next day…if there are leftovers!


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