Zucchini & Basil Frittata

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fluffy, herb-packed frittata made with garden-fresh zucchini and basil, perfect for brunch or a light dinner. This recipe, ready in about 35 minutes, combines zucchini, eggs, whole milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 250 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 International cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
  2. Step 2: Add 200g grated zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until tender and liquid has evaporated (vegetables should feel dry to the touch).
  3. Step 3: Whisk together 4 large eggs, 1/4 cup (60ml) whole milk, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl, then stir in 1/4 cup (25g) chopped fresh basil and 1/4 cup (25g) grated Parmesan cheese.
  4. Step 4: Pour the egg mixture over the cooked zucchini in the skillet, cover, and cook for 8-10 minutes over medium-low heat until edges are set and center is just firm (a knife inserted should come out clean). Broil for 1-2 minutes to golden the top.

Related recipes