Zucchini and Gruyere Fritatta

Zucchini And Gruyere Fritatta Recipe

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Carolyn Haas


A nice egg dish for a weekend breakfast. Just add fresh fruit and coffee! Substitute different type of cheese and herbs if you like.


☆☆☆☆☆ 0 votes

20 Min
25 Min


  • 2 Tbsp
    olive oil
  • 1/2 c
    chopped onion
  • 2 small
    zucchini (1 green, 1 yellow is pretty)
  • 3 Tbsp
  • 2 tsp
    rosemary (less if dried)
  • 2 tsp
    thyme (less if dried)
  • 6
  • 1/2 c
    1/2 and 1/2 or milk
  • 1 pinch
    red pepper flakes
  • 1/2 c
    gruyere cheese, shredded
  • 1
    plum tomato, sliced
  • 1
    green onion, sliced

How to Make Zucchini and Gruyere Fritatta


  1. Preheat oven to 425F
  2. Heat olive oil in a 10" oven proof skillet. Add the onion and saute just until it begins to brown and caramelize. Add the sliced zucchini on top of the onion and continue to cook the vegetables over medium-high heat. Turn the zucchini once. Season the mixture with a little salt and pepper.
  3. Meanwhile beat the eggs in a small bowl with the 1/2 and 1/2, fresh herbs, red pepper flakes, and add salt and pepper to taste.
  4. Once the vegetables are cooked tender, top with the eggs and Gruyere cheese. Arrange the thin tomato slices and green onion slices on the top. Cook for about 2 minutes over medium-high heat.
  5. Place in the hot oven and cook for 10-12 minutes. Start checking the fittata after about 8 minutes. Use a think knife and make a little slit in the center of the fittata. If the eggs still run, then bake just a couple minutes more. Do not over bake!
  6. Remove from the oven and serve immediately.

Printable Recipe Card

About Zucchini and Gruyere Fritatta

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Hashtags: #squash #breakfast

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