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A drizzle of aged balsamic, grated Parmesan, garden fresh tomatoes and basil adorn this deliciously elegant yet simple breakfast dish.

I’ve been playing around with my spiralizer quite a bit, and I thought it would be fun to put a zoodle-y spin on a breakfast classic.

This frittata is really simple to put together. And it’s definitely worth breaking out the cast iron skillet for this beauty!

Sauté a few aromatics together in an oven-proof skillet, add zoodles, top with a mixture of eggs, milk and Parmesan cheese and bake till set.

Then serve it up with beautifully ripe garden tomatoes, some torn basil and a drizzle of aged balsamic.

And an extra sprinkle of Parmesan cheese. Because PARMESAN CHEESE.

Obviously.

Looking for more frittata recipes? This squash blossom frittata and this spinach, bacon, green onion, and cheddar frittata are great options. And if quiche is more your style, this spinach and cheddar quiche is a family favorite.

Many of you know that I’m a sucker for all things cast iron. I love using our 10-inch cast iron skillet for frittatas.

You could also use a 12-inch skillet if you wanted it to be thinner, or if you were adding more eggs to feed a bigger crowd.

I love bringing a freshly baked frittata right out to the table, popping it onto a trivet, and making a Pac-Man joke with my son as I cut the first wedge out.

I tend to use a serrated pie server to cut into a frittata – that way it’ll give you a clean cut and you can pop it out of the skillet easily, too.

This recipe is a great way to celebrate summer’s bounty.

If you’re making this when tomatoes aren’t super ripe, I’d suggest using some grape or Campari tomatoes, since they’re pretty consistently sweet.

This dish would be great any time of year, for breakfast, lunch or dinner.

Or maybe even a midnight snack…

Looking for more breakfast and brunch favorites? Check out these 5-star recipes:

Zoodle Frittata

A drizzle of aged balsamic, grated Parmesan, garden fresh tomatoes and basil adorn this deliciously elegant yet simple breakfast dish.

Scale

2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup yellow onion, thinly sliced
Pinch of red pepper flakes
2 medium zucchini, spiralized (about 3 1/2 to 4 cups – I used the shredding blade for medium-sized noodles)
6 eggs, beaten
1 cup reduced fat milk
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon kosher salt

Preheat oven to 350°F.
Heat oil in an oven-proof skillet, preferably cast iron, over medium heat. Add garlic, onion and red pepper flakes and sauté until the onions are translucent. Add zucchini noodles and sauté for 2 minutes.
In a large bowl, whisk together eggs, milk, Parmesan, and salt. Pour into skillet over zucchini noodles. Flatten any stray zoodles down with a spatula or spoon and transfer the skillet to the preheated oven for 20-30 minutes, or until a knife comes out clean. If you want a little extra color on top at the end, you can broil it for 2 minutes. Let cool slightly before cutting.
To serve, cut frittata into wedges and serve with tomato wedges alongside. Sprinkle torn basil leaves on top of frittata, drizzle with aged balsamic and an extra sprinkle of Parmesan cheese.

Keywords: fritatta, zoodles, zucchini

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5 Comments

Liz Thomson

September 30, 2015 at 8:43 am Reply

Yum! I’ve been looking for more ways to use my spiralizer! This looks great!
Allie R Taylor

October 26, 2015 at 9:13 pm Reply

Great recipe Ashley, perfect for a healthy weekend brunch!
Mallory

August 13, 2019 at 7:57 pm Reply

Delicious! Such an easy, flavorful weeknight meal!