Zucchini Frittata

5/24/2021 – This Frittata turned out very good and was made with one of our first zucchini this year.

5/27/2021 – Made it with 6 eggs, more veggies including mushrooms and shredded “Italian” cheese blend. The ingredients, directions, and Next Time ideas below are for this cook as it has great potential.


  • 6 extra-large eggs
  • about ¼ cup of half-and-half
  • 1 medium zucchini (about 8″ long) from our garden
  • 2 young onions from our garden
  • 1 cup of portabello mushroom chopped
  • about ½ cup of shredded “Italian” cheese blend or grated parmesan cheese
  • Kit’s Creole seasoning
  • Course ground black pepper and salt to taste


  1. With a wire whisk beat the eggs with the half-and-half, cheese, and creole seasoning
  2. Peel the zucchini leaving strips of the green peel for color. Dice it into ¼-½” cubes.
  3. Chop the onions into ¼”-½” pieces
  4. Saute the zucchini and onion in bacon grease in a No. 6 cast iron skillet with 4-5 shakes of creole seasoning. Saute until the edges begin to soften.
  5. Poured the egg mixture over the veggies on 5/27 although on 5/24 mixed the veggies into the eggs and stir to evenly distribute the veggies.
  6. On 5/24 added 2 tablespoons of butter to the skillet and when melted return the egg/veggie mixture. On 5/27 there was a lot of moisture and seemed to be plenty of bacon grease. But, it stuck to the skillet somewhat.
  7. On 5/27 put the skillet into a preheated 300° convection oven for about 30 minutes. It puffed up like a souffle. On 5/24 reduced the heat, cover, and cook until firm. Be careful to not cook too fast like Tom did this time.

Next Time

  • Rather than cook it on the stovetop with a cover, cook it in the oven to make sure a dark hard “crust” is not created.
  • Lightly shake on some more creole seasoning when put into the oven.
  • Be sure to add the creole seasoning to the eggs and the veggies.
  • Try it with 1 tsp Worcestershire sauce in the egg mixture.
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