Zucchini, Onion and Goat Cheese Feta Frittata

July at the RGB. The grapes were ripe about fourteen minutes before the birds came and stole them all. Fortunately, they spared us the strawberries. And they ignored the blooming artichokes. With tomatoes coming in, we can now plan for gazpacho. There’s plenty of parsley to go around. Lastly, Meyer lemons and tangerines are target for December picking.

I’m a visual person. So I salivate for food that looks good.

Searching for inspiration to make breakfast the other day, the first two web pages I went to were Tastespotting and Foodgawker. I spent the next fifteen minutes cruising through latest posts and opening links that looked good to both me and my starving belly. Eenie meenie minie mo, and about 30 minutes later, breakfast was on the table.

This latest one came via Katie at Healthy Seasonal Recipes. Katie had posted a beautifully composed photo of a zucchini frittata on Tastespotting that I decided I had to have. After going into the yard to yank some scallions (and a giant zucchini), I went inside to make my own version.

Green onions with bulbs at the RGB.

I didn’t know it at the time, but this was the last breakfast we prepared on our four-top electric stovetop before it was ripped out to make room for the new French range. We hope to have it installed by the end of August.


Zucchini, Onion and Goat Cheese Frittata Breakfast

Source: Recipe inspired and then adapted from Healthy Seasonal Recipes (modified to accommodate available ingredients).

Zucchini, Onion and Goat Cheese Feta Frittata| July at the RGB
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 4 teaspoons unsalted butter, divided
  • ½ large zucchini, chopped (yield ½ cup)
  • 3 small onion bulbs of garden scallions, sliced thinly (yield ½ cup)
  • Scallion tops, chopped (yield ¼ cup)
  • Salt to taste
  • 3 large eggs
  • Splash of milk
  • Freshly ground pepper
  • ¼ cup goat milk feta cheese
  • 1 tablespoon water
  1. Heat 2 teaspoons butter in a large non-stick skillet over medium-high heat. Add zucchini and onions and salt and cook, stirring occasionally until the zucchini is bright green, just starting to brown and the liquid has evaporated, 7 to 8 minutes. Transfer the zucchini and onions to a plate.
  2. Beat the eggs in a medium bowl with the pepper and milk. Return the skillet to medium-low heat and add the remaining 2 teaspoons butter and swirl the pan to coat with oil. Gently pour in the eggs and let cook, gently scraping the egg with a silicone spatula. Fold the cooked part of the egg back and allow runny egg to flow onto the surface of the hot skillet just until the egg starts to set up into a solid mass, 1 to 2 minutes. [The egg will still be runny on top, but continuing to stir would cause it to break into pieces at this point.]
  3. Spread the zucchini mixture over the eggs. Layer on scallions and feta cheese and continue cooking until the sides of the egg can be pulled back from the skillet with the spatula, 1 to 2 minutes. Lift an edge of the egg back and drizzle 1 tablespoon water between the egg and skillet, cover the skillet and cook until the egg is set up on top, 4 to 5 minutes.
  4. Plate and serve immediately.
Zucchini, Onion and Goat Cheese Fritatta Breakfast


  1. says

    What a great way of getting meal inspirations. I usually turn to one of the many cookbooks on my shelf. I don’t necessarily know before I start turning the pages what ingredients I’m trying to use up, or what recipe I’m looking for. I just look for inspiration. I know it when I see it!
    Thanks for sharing this wonderful and beautiful recipe.

  2. says

    What an inspired eat! This looks just lovely, and I have pounds of zucchini that needs to find a new home in our stomachs. I get inspired through browsing cookbooks/blogs and talking to friends. Thank you for sharing with me. I hope you had a fun-filled weekend. Many blessings in the days to come.

  3. says

    It’s funny that you went to food pr0n sites for inspiration–I actually opened up my copy of this Italian cookbook titled The New Italian Cooking for ideas today. I should make mention that this book is from 1980, has no pictures, and is sparse as hell, but the recipes are really, really good and for better or for worse, you don’t really see similar ones in modern cookbooks–especially modern Italian ones.

    This looks so beautiful–and would totally work for dinner on nights when you need something easy-yet-light.

  4. says

    Hi there!

    I hope your summer has been a good one. We have been a wee bit toasty over here. Anyway, your Frittata looks awesome. As for me and inspiration…usually what looks great at the Farmers’ Market or store is what makes it on the table. If I am cooking for a party or guests, I will go to favorite cookbooks. Hope we see you soon!! I can’t wait to see your renovation when it’s all done. :)


  5. says

    that is one fresh lookin frittata … frittata is a girl’s best friend in a pinch, especially with lots of leftovers in the fridge. thanks for being such a good sport!


  6. says

    Well, your kitchen may be in shambles but it looks like your garden is in tip top shape!! That frittata looks perfect and a great way to use the bounty from your yard! I am loving the “under construction” photos of your kitchen and can’t wait to see the finished product – the range is gorgeous!!

  7. says

    And what a range it is… Last I heard you were comparing Viking and Thermador! You’re turning out some beautiful dishes for having such havoc going on. I posted the last of my Zucchini Throwdown recipes, but this frittata looks mighty tasty!

  8. says

    I am drowning in pretty, little, pale green zucchini from the farmers market here in Serbia – they are too adorable, and I have a hard time resisting the temptation (that they are dirt cheap does not help the situation).
    Frittata looks gorgeous, and would be perfect for our too hot days.
    BTW, I saw the stove and all i can say is that is is amazing and I am very jealous:)
    Looking forward to seeing it in its glory IRL when I come back!

  9. Renee Fontes says

    I want you to know that I go to you for inspiration! Your dishes are always lovely and fresh and delicious! God bless your new kitchen. Renee