This vegetarian Poblano Zucchini Frittata has a delicious Southwestern flavor. Serve with corn tortillas, flour tortillas, or homemade green chile cheese bread for a one-pan breakfast perfect for a weekend brunch, holiday entertaining, or a week’s worth of make ahead lunches. 

Poblano and Zucchini Frittata in pan       

What is a frittata?

A frittata is basically an Italian version of an omelet. Both a frittata and an omelet are made with eggs and both have a variety of fillings. In a frittata the fillings are incorporated into the egg mixture (similar to a quiche, but without a crust). Unlike an omelet the eggs are mixed together with the fillings and then baked.

A frittata is a great dish for serving a crowd and tastes great warm out of the oven, room temperature, or cold. It’s a perfect make ahead meal and will reheat beautifully in the oven. This vegetable frittata recipe uses a no-flip method, making it super simple. This frittata is started on the stovetop and finished in the same skillet in the oven.

zucchinis and poblanos in a wooden bowl

An easy zucchini recipe

There is no need to peel zucchini’s thin, delicate skin for this vegetable frittata recipe. Simply rinse the squash, trim the ends, and then shred with a box grater. Sauté before adding egg mixture to cook off excess water.

three poblano peppers on a white background

Roast and peel chile peppers

This recipe is made with mild poblanos. For a spicy alternative try Hatch or Anaheim chile peppers.

three roasted and peeled poblanos on a white and black plate

TIP: No fresh peppers or short on time? Used canned roasted chiles instead.

zucchini shreds and poblanos in a sauté pan

If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.

The Best Pan for Making Frittatas

A great pan for making a perfect frittata is a non-stick pan that is oven safe.

Tramontina nesting pots and pans

Tramontina Nesting Cookware Set

Tramontina makes one of the best non-stick cookware sets out there. This innovative cookware set is versatile, long lasting, and designed to nest for compact storage, saving you storage space. 

Tramontina’s Nesting Cookware Set allows for healthier cooking by requiring less oil. It is easy to use, and dishwasher-safe making it easy to clean.

Benefits of Tramontina Cookware

  • Saves Storage Space. Designed to nest for compact storage, it saves up to 50% more space than regular cookware sets.
  • Easy to cook and clean. Compatible with gas, electric, and ceramic glass cooktops. (Not suitable for convection cooking). Non-stick surface provides a slick surface for effortless cooking and cleaning.
  • Dishwasher-safe. Cookware can be easily cleaned in the dishwasher.
  • Oven-safe. Oven-safe up to 350°F / 176°C (with lids).
  • Healthier cooking. Requires less oil for cooking.

Where to buy

Tramontina’s Nesting Cookware Set is available to purchase on their website.

How to Make A Vegetable Frittata

Frittatas are so simple to make! Here’s how:

  1. Whisk together the eggs with herbs and seasonings.
  2. Sauté vegetables until tender.
  3. When the veggies are ready, stir in eggs.
  4. Cover and cook until the edges set up and the center is set.
  5. Transfer the pan to broiler.
  6. Broil until the top is lightly browned and puffed.
  7. Allow the frittata to cool slightly before serving.

Zucchini Frittata Tips

  • Spread your veggies evenly throughout the pan before pouring in the eggs. 
  • Customize it with your choice of herbs and veggies.
  • Use a non-stick pan that is oven-safe. 
  • Safety first! Don’t forget that when the skillet comes out of the oven, the handle will remain hot.

Customizable Frittata Recipe Ideas

  • Add cheese. Sprinkle queso fresco after baked or add a melty shredded cheese over frittata before the last two minutes and broil.
  • Toppings are endless. Serve with pico de gallo or salsa of your choice
  • Want it spicy? Use Anaheim or Hatch roasted chile for a kick instead of mild poblano peppers.
  • No fresh peppers? Used canned roasted chile.

poblano and zucchini vegetable frittata in pan

More easy frittata recipes to try:

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vegetable frittata in pan

Poblano and Zucchini Frittata

5 (1 rating)
This vegetarian Poblano Zucchini Frittata has a delicious Southwestern flavor. Serve with corn tortillas, flour tortillas, or homemade green chile cheese bread for a one-pan breakfast perfect for a weekend brunch, holiday entertaining, or a week’s worth of make ahead lunches. 
Print Pin Rate
Yield: 8
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes

Ingredients

  • 10 eggs
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 teaspoon ½ teaspoon kosher salt 
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 poblano peppers, roasted, seeded and thinly sliced
  • 2 green onions, thinly sliced
  • 2 garlic cloves, diced
  • 1 cup zucchini, shredded on the large holes of a box grater
  • queso fresco (optional)

Instructions 

  • Place a rack in the top third of an oven and preheat the broiler. In a bowl, whisk together the eggs and cilantro with salt and pepper.
  • Add oil to a non-stick 10 or 12-inch pan and warm over medium-high heat. Add the chile, green onions, and garlic and sauté until tender, about 3 minutes. Add the zucchini and sauté until tender and wilted, about 2 minutes.
  • Reduce the heat to low and pour the egg mixture into the fry pan. Cover and cook until the edges set up and the center is just set, 10 minutes. Remove the lid, place the pan under the broiler and broil until the top is lightly browned and puffed, about 4 minutes. Remove the frittata from the oven and let it stand for 5 minutes.
  • To serve, slide a rubber spatula under the edges to loosen the frittata and transfer it to a large plate. 
  • Sprinkle with queso fresco, if using.
  • Cut into wedges and serve. 

Notes

  • Shred zucchini on the large holes of a box grater.
  • Spread your veggies evenly throughout the pan before pouring in the eggs. 
  • Use a non-stick pan that is oven-safe. 
  • Do not over-bake. Your frittata is done when it is barely set around the edges and still trembling in the center. The egg mixture will continue to cook once you take it out of the oven.
  • Safety first! Don’t forget that when skillet comes out of the oven, the handle will remain hot.
  • Leftover frittata keeps well in the fridge for up to three days. Enjoy cold or reheat in a low oven.
  • Nutrition does not include garnishes or toppings.
Calories: 105kcal, Carbohydrates: 3g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 205mg, Sodium: 226mg, Potassium: 177mg, Fiber: 1g, Sugar: 1g, Vitamin A: 475IU, Vitamin C: 27mg, Calcium: 40mg, Iron: 1mg
Author: Yvette Marquez
Course: Breakfast, Brunch, Entrees, Lent, Lunch, Main Course
Cuisine: Italian, Mexican

This post is in partnership with Tramontina. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.