Roasted Vegetables and Zucchini Noodle Frittata

5.0/5 rating (2 votes)
Roasted Vegetables and Zucchini Noodle Frittata

There is just something sexy about a Frittata!  I can make frittata's every day using different ingredients and enjoy for breakfast, lunch or dinner!

This is another recipe I just love by using up my fresh vegetables or even left overs. You can really add any of your favorite herbs that you have handy!



  • 2 tablespoons unsalted butter or coconut oil
  • 1 cup kale, stem removed and chopped
  • 1/2 red bell pepper, seeded and 1 1/2-inch diced
  • 1 red or yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • 2 small zucchinis, into noodles
  • 1 small summer squash, into noodles
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 12 large eggs
  • 3 scallions, chopped (green and white)
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)


  1. Preheat the oven to 350 degrees F.

  2. In an oven-safe large sauté pan over medium heat add in butter or oil then add kale, pepper and onions.  Cook for about 4 minutes then add in garlic and cook for an additional minute. Remove from pan and set aside.

  3. Add a little more olive oil then over medium heat add the zucchini and summer squash noodles. Cook for 3 minutes and remove from heat.

  4. In a large mixing bowl, whisk together the eggs, salt, pepper, scallions, basil and red pepper flakes.

  5. In a baking dish brush with olive oil then line with the zucchini and squash noodles.

  6. In the middle of the dish add the vegetables in a layer to cover the noodles.  Leaving noodles up the side of the dish.

  7. Pour the egg mixture over the vegetables then bake for 20-25 minutes until firm in the middle.

  8. Slice into wedges and enjoy!

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