Martha Stewart’s Zucchini Frittata is a quick and easy one pot recipe perfect for breakfast, lunch, or dinner.
This week’s recipe for my Year of Martha Stewart Cooking Challenge is one that I tried because I had some zucchini in the refrigerator that needed to be used up. When I saw this recipe for zucchini frittata I knew that I needed to make it.
Martha Stewart’s One Pot Cookbook
This recipe for Martha Stewart’s Zucchini Frittata comes from her One Pot cookbook. Many of the Martha Stewart cookbooks that I own are so old that they are no longer published. The only way you can find most of her older cookbooks is used.
However, Martha Stewart’s One Pot Cookbook, which was published in 2014, is still available. I am not sure it is available everywhere, but Amazon still has it.
This is a cookbook that I bought shortly after it came out. Years ago you saw one pot recipes all over the internet, but this cookbook came out early in the one pot recipe craze.
I have not made a lot of the recipes in this book, but several of the recipes like the One Pot Linguine are favorites.
Martha Stewart Zucchini Frittata Gluten Free
This recipe caught my attention because it is a naturally gluten-free recipe. This is normal food that just happens to be gluten-free.
There is no crust on frittatas so they are usually gluten-free.
Are Frittata’s Dairy Free?
Not all frittatas are dairy-free, but most of them are dairy-free. This one is dairy-free unless you add cheese to it.
We like a little bit of cheese added to this, but Martha’s Original recipe does not have cheese. If you make it like the original recipe this is a dairy-free frittata recipe.
- jalapeno, optional
- corn kernals
- 1 tablespoons oil
- 1/2 onion, diced or thinly sliced
- 1 zucchini, thinly sliced
- 1 small jalapeno chopped, optional if you like spicy foods ( see note below)
- 1 cup corn kernal, fresh or frozen work fine
- 1/2 teaspoon salt
- 10 eggs (see note below)
- In an oven proof skillet heat oil over medium heat. Add onion and jalapeno if using. Cook stirring until tender. This takes 4-5 minutes.
- Add zucchini and corn. Cook about 5 more minutes or until vegetables are tender. Stir in salt.
- In a bowl whisk eggs.
- Pour eggs over vegetables and cook until sides just start to set. This takes about 2 minutes.
- Transfer to the oven to cook under broiler for 2-3 minutes or until set.
The original recipe called for only 8 eggs. I thought it needed more eggs to the vegetable ratio so I used 10 eggs. It was perfect with 10 eggs, but you can use only 8.
The original recipe called for the jalapeno. Several in my family do not like super spicy foods, so I left the jalapeno out and it was delicious without it.
This recipe is dairy free, but my family loves it with 1/2 cup shredded cheese stirred into to the eggs before pouring over the vegetables.
Amount Per Serving: Calories: 173Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 310mgSodium: 296mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 12g
Nutritional values are approximate and aren't always accurate.