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baked easy healthy low fat courgette frittata recipe (low carb vegetable frittata in a pan)
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5 from 6 votes

Courgette Frittata

This healthy vegetarian frittata recipe will quickly become a new favorite recipe in your home. It’s super easy to make, has only 15 minutes of prep time, and is a low fat, family friendly healthy breakfast! Enjoy this Courgette Frittata on a lazy weekend morning or as a meal prep breakfast during the week!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Brunch, Main Course
Cuisine: American, French
Diet: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 99kcal
Author: Anjali Shah



  • 2 Small zucchini sliced
  • 1 Red onion diced
  • 1 Garlic clove minced
  • 6 Medium eggs
  • 3 Ripe tomatoes diced
  • 1 tbsp Olive oil
  • Salt & Black Pepper for seasoning
  • cup crumbled feta or shredded mozzarella cheese
  • fresh dill or parsley  optional toppings


  • Heat the olive oil in an ovenproof pan over medium heat and add the onion, garlic and zucchini. Cook for 4-5 minutes until lightly brown.
  • Add chopped tomatoes and cook for another 2 minutes.
  • In a bowl beat the eggs and season with salt and pepper.
  • Pour the egg mixture over the cooked vegetable and crumble feta or mozzarella cheese over the top.
  • Bake for 25 minutes at 375ºF / 180ºC until the frittata is set in the middle and slightly golden on top.
  • Let it cool for 5 minutes and slice into 8 even slices.
  • Serve with fresh herbs.




  • Don't forget to season this recipe! Salt & pepper are critical to making this dish shine. Be sure to add fresh herbs to the top of the frittata as a garnish as well.
  • Play around with your vegetable and cheese combinations to find your favorite variation.
  • Be sure to pre cook your vegetables before adding them to the eggs. Raw vegetables will not be fully cooked by the time the eggs are done. You can also roast your vegetables before adding them to the egg mixture.
  • Don’t overcook your frittata! Keep an eye on this crustless quiche while it is in the oven. Bake until the eggs are puffed and opaque as this dish will continue cooking once pulled from the oven due to residual heat.


Serving: 1slice | Calories: 99kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 83mg | Potassium: 308mg | Fiber: 1g | Sugar: 3g