Caramelized Onion and Zucchini Frittata

Don’t you just love frittatas? They are one of my go-to meals for two reasons… Making a frittata is not only quick and easy (and a dinner that I can manage even on the busiest nights), but it is also a great way to use up leftover veggies and other odds and ends that are in the fridge or pantry.  So, whenever I need egg yolks for recipes (pastry creams, custards, etc), I save up the egg whites for a frittata later in the week!

This time around, in addition to some left over egg whites, I had some zucchini and goat cheese in my fridge that I wanted to use up.  I love zucchini, but I think it can be kind of bland on its own, so I decided to caramelize some onions, which I always have on hand, to add a bit of flavor to the frittata. Plus, I think caramelized onions and goat cheese are just a fabulous combination – don’t you?

Caramelized Onion and Zucchini Frittata

  • 2 tablespoons extra virgin olive oil
  • 3 onions, halved and sliced
  • 1 tablespoon granulated sugar (or honey, if you prefer)
  • 2 medium zucchini
  • 3 egg whites
  • 2 eggs
  • 1/4 cup cream (half and half or milk would work, too)
  • 1/4 cup goat cheese, plus additional to sprinkle on top

Heat the olive oil and sliced onions in a skillet over medium-low heat. Sprinkle with sugar, and stir occasionally, cooking the onions until they are golden and caramelized (I probably could have cooked mine a bit longer, but I was hungry for dinner!).

In a mixing bowl, whisk together the egg whites, eggs, cream, and 1/4 cup of goat cheese.  Set aside.

Meanwhile, use a vegetable peeler to cut the two zucchini into long thin ribbons.  Once the onions are just about done, spray a 10-inch nonstick skillet with cooking spray and heat over medium heat.  Saute the zucchini ribbons until they are tender (they will cook down quite a bit). Add the caramelized onions, and toss to combine in the skillet.

Pour the egg mixture over the zucchini and caramelized onions. Reduce the heat to medium-low, cover, and cook for about 10 minutes.  Meanwhile, preheat the broiler.

Uncover the skillet, sprinkle with some additional goat cheese, and broil for an additional 5 minutes, until the top is set and the frittata is cooked through.  Serve immediately.

21 Responses to Caramelized Onion and Zucchini Frittata

  1. Oooo…i do have some leftover veggies I need to use up. Frittata it is!!!

    I remember when I found out how to make them, I was so surprised as i had thought it would such a long process.

  2. this looks so good! I also like to throw leftover veggies in a frittata, but somehow mine never come out looking this good! I love the addition of goat cheese. I want to try this exact recipe (which will negate the idea of using up leftovers since I will have to buy the specific ingredients. but I think it’s worth it)

  3. I can’t believe I’m going to admit this, but I’ve never had a frittata! It would be tricky at my house since my husband doesn’t eat veggies but I’ll keep it in mind for the next time he’s not going to be home for dinner. I always have veggies that need to be used in my fridge…

  4. Just made this for dinner it came out really good. It didn’t have goat cheese though so I used some shredded mozzarella. I had never made a frittata before but will start now as it was easy and quick to make. Thanks for the recipe!