Zucchini and Tomato Frittata

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat10.9 g
Sodium290.1 mg
Potassium1,150.8 mg
Total Carbohydrates12.4 g
Dietary Fiber4.6 g
Sugars2.5 g
Protein15.8 g


  • 6 eggs
  • 1/4 cup Almond Breeze Unsweetened Original Almondmilk
  • 1 teaspoon olive oil
  • Handful of chopped leafy greens (sweet potato greens or spinach)
  • 1 small zucchini - sliced into thin coins
  • 1 clove of garlic - minced
  • 2 medium tomatoes - sliced
  • Handful of cherry tomatoes - halved
  • Fresh herbs (sage thyme or basil)
  • Salt & pepper
  • Pinch of smoked paprika (optional)


  1. 1

    Preheat oven to 375 degrees.

  2. 2

    Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.

  3. 3

    Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.

  4. 4

    Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.

  5. 5

    Bake for 20-30 minutes, or until eggs are just set.

  6. 6

    During the last 5-ish minutes of cooking time add sage and thyme on top (if you're using basil, add it just as the frittata comes out of the oven).

  7. 7

    Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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  • If you're using a skillet larger than 10 inches, use 8 eggs instead of 6.
  • For a prettier frittata, add all of your veggies in 2 layers. Add the first half as written, then add the rest after your eggs have partially set in the oven. Continue cooking until eggs are fully set. (Note: this step is entirely not necessary for the actual taste).

Courtesy of: Love and Lemons

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