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Zucchini Noodles Frittata - 5 ingredients energy-packed meal for a quick breakfast, lunch or dinner - Enjoy hot or cold! Gluten-free and vegetarian recipe - www.thepetitecook.com

Zucchini Noodles Frittata

Course: Main Course/ Side /Snack
Cuisine: Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
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  • 2 small zucchini spiralized
  • 1 large beef tomato seeded and cut into cubes
  • 3 large eggs lightly beaten
  • ½ mozzarella ball cut into strips or cubed I use about 50gr buffalo mozzarella
  • 1 tablespoon fresh chopped parsley
  • 2 tablespoon parmesan cheese optional
  • sea salt and black pepper
  • extravirgin olive oil


  • Preheat the oven to 375F/190C.
  • Brush with olive oil a large cast iron skillet or oven-proof pan and arrange the zucchini noodle on a even layer.
  • Distribute cubed tomatoes and parsley on top.
  • Pour in beaten eggs, mozzarella and parmesan (optional). Season generously with salt and pepper to taste.
  • Bake in the oven for about 20 min or until crispy & golden on top and around the edges.
  • Serve hot or allow to cool and serve at medium temperature.
  • Store in an airtight container and refrigerate for up to 2 days.