Zucchini Frittata with Caramelized Red Onion and Goat Cheese

August 10, 2015
5 Stars
Photo by Renée Kemps
  • Serves 4
  • 2 zucchini
  • 2 small red onions
  • 1 tablespoon coconut or olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 4 zucchini flowers (optional)
  • 1 clove garlic, minced
  • 4 large eggs
  • Leaves from 10 sprigs thyme
  • Zest of 1 lemon
  • 1/4 cup milk
  • Sea salt and freshly ground pepper, to taste
  • 130 grams goat cheese
In This Recipe
  1. Preheat oven to 350° F (175° C).
  2. Cut zucchini and onion in thin slices.
  3. Preheat a skillet over high heat. Add half of the oil and sauté the onion for about 6 minutes, until soft. Add the balsamic vinegar and sauté for another 5 minutes. Remove from the pan.
  4. In the same pan, add the other half of the oil and cook the zucchini until browned and soft, adding the garlic halfway through.
  5. In a large bowl, whisk together the eggs, thyme, lemon zest, and milk. Season with salt and pepper.
  6. In an ovenproof skillet, combine the zucchini and onions. Pour the egg mixture on top and then crumble the goat cheese over the whole dish.
  7. Gently place the zucchini flowers on top, if using, and bake the frittata for about 30 minutes, until set and golden brown. Take out of the oven, sprinkle on some more thyme, and serve with a salad and/or bread.

See what other Food52ers are saying.

  • Rocio Fernandez
    Rocio Fernandez
  • Joe Bailey Cole
    Joe Bailey Cole
  • mward
  • Renée Kemps
    Renée Kemps
  • Nora

15 Reviews

Rocio F. December 23, 2021
This has become a classic for our family brunch. No need to change one word in the recipe and comes out beautiful and tasty.
paigelepain May 27, 2020
Great summer dish! Light and filling at the same time. I love how adaptable the dish is. I omitted the balsamic and replaced the thyme with basil. I also added in some mushrooms, because I had some extra on hand. Turned out so tasty!
Darian July 21, 2019
My husband and I really enjoyed this frittata. The balsamic onions were very good, and I enjoyed the combination with the zucchini. The lemon zest really came through and was a nice top note. I served with an arugula salad.
Arlene M. January 25, 2017
Absolutely delicious. Had to modify it a bit since I didn't have some of the ingredients that the original recipe called for. I used lots of Romano Italian cheese and added one half red pepper with the onions. I also added fresh sweet basil in place of the thyme. I will definitely make this again the same way. The temp for the oven portions was cut down to around 25 minutes which was perfect. I would definitely recommend you use a black frying perfect. I served this with a green salad and a glass of red wine and could not be more satisfied.
Diane L. January 6, 2017
I modified a little and it was delicious. I'm not eating dairy so I swapped the milk for coconut milk and left off the goat cheese. I didn't have thyme so I left it out. The lemon zest really sang. Totally yummy and can't wait to make it again.
Joe B. November 6, 2016
Overall too sweet. I found that red onions, instead of yellow or white, plus the balsamic took the Italian out of the dish - much too sweet. And forget the thyme, it's overwhelming.
mward August 12, 2016
This looks delicious, but what size skillet do you suggest? I make a crustless quiche in a 10" glass pie pan, and it would be very thin if I used only 4 eggs. How thin are frittatas?
btglenn July 4, 2016
130 grams goat cheese ?????
You did it again --- U.S. is not metric. When you publizha recipe, Puleeeeese make sure that grams are converted to ounces or pounds!!!!!!!!!!!
Rozza August 12, 2016
Actually it would be very helpful to all users if measurements are given in both systems (metric and US customary units.
Lana S. October 10, 2016
Agree with Rozza. All measurements should be in both systems,
Monica November 7, 2017
How hard is it to convert? I have to do it all the time on Food52, I don't complain. Actually, I'm pretty grateful that such a resource exists.
Alice W. August 18, 2015
Hi - how do you stop the fritatta from becoming too watery from the zucchini?
Thank you
Author Comment
Renée K. August 19, 2015
Hello Alice! Make sure you don't overcook the zucchini. Take them as soon as they're browning out of the pan. If they become too watery though, I recommend you to drain them/squeeze out some of the water (if that's possible.)
Nora August 25, 2015
Much of the water is in the seedy part in the middle. You could scoop our the seeds, or part of them, before cooking. And/or you could salt the slices and let drain for 15-20 minutes, then pat dry, or even squeeze to remove more water.
Lauren T. January 20, 2020
What size Pan? I have have a large cast iron skillet and I want to make this for four tonight. Only 4 eggs? Should I double the recipe?