Chef Claire Robinson's Zucchini and Goat Cheese Frittata


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Healthy and quick meal that is fun to share! This dish is ready in 10 minutes!

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Time needed

10 min cooking

Serving Size / Yield

6 servings


  • 1 sm. zucchini
  • 1/2 sm. purple onion, thinly sliced
  • 3 Tbs. butter
  • kosher salt
  • freshly cracked black pepper
  • 8 Eggland’s Best eggs
  • 4 oz. goat cheese

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Preheat oven to 400 degrees. Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt butter in a large (preferably non-stick) skillet over medium high heat. Add sweet onion and then add zucchini, season with salt and pepper and cook until just slightly tender, about 3 to 4 minutes. Beat eggs with 2 Tbs. water (can be done with hand mixer or in blender). Spread onion and zucchini evenly over the bottom of the pan and top with beaten eggs. Season with salt and pepper and allow to sit until just starting to set at edges. Crumble goat cheese evenly over the top, and place in oven for 3 to 5 minutes or until golden on top. Cool in pan slightly before slicing and serving from pan or inverting onto a plate and then slicing to serve.

Recipe Courtesy Food Network Chef and host of “Five Ingredient Fix,” Claire Robinson, 2010

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