Recipe: Goat Cheese, Zucchini Frittata

The original recipe from Whole Foods can be found here.

This was one of the demo recipes that Jill and I saw on Monday. Jill made it that very night and raved about it so I knew I needed to make it to. I had this last night for dinner. Yum. I also had a crazy cool dessert but I will share that later. I’ll give you a hint – it has something to do with chocolate.

Goat Cheese Zucchini Onion Red Pepper Frittata

34 frittata


  • 3 whole eggs
  • oregano, salt & pepper, to taste
  • 2-3 teaspoons olive oil
  • 1 small zucchini, sliced thinly (I cut it in half and did half-moon shapes)
  • 1/2 small red onion
  • 1/2 medium red pepper, sliced up
  • 1/4 cup goat cheese
  • a few scallions, sliced

37 frittata


  1. Beat the eggs together with the oregano, salt, and pepper. Set aside.
  2. Heat the olive oil in a metal pan over high heat. Add the zucchini, onion, and red pepper. Saute for 2-3 minutes. Reduce heat to medium.
  3. Add the eggs (do not mix it up). Cook it for another 3-4 minutes, or until the eggs start to firm up.
  4. Turn the broiler on high. Sprinkle goat cheese and scallions on the frittata and put it under the broiler (in the pan – make sure you don’t use one with a plastic handle) for another 2-4 minutes, or until it starts to brown.
  5. Serve plain, with a salad, or of course organic ketchup (click for my recipe).

36 frittata

I had half of this guy for part of my dinner and Bobby had the other half when he got home from band practice. Silly boy decides to tell me now that he doesn’t like goat cheese. What is up with that? I love goat cheese. You could have this for leftovers and I think it would also make a wonderful breakfast.

35 frittata

What is your favorite cheese? I think mine might be raw blue cheese, but this goat cheese is a close second.

15 Replies to “Recipe: Goat Cheese, Zucchini Frittata”

  1. I love goat cheese! It took me a while to get to that point, it I love how just a little bit goes a long way 🙂 Hmm…my fave cheese may be aged cheddar. But cottage cheese is a close second 😉

  2. definitely goat cheese. i love how it can be both sweet and savory.

    this is a great recipe! i never make frittatas, but maybe this was the inspiration i needed. 🙂

  3. Does Tofutti cream cheese count? How ’bout tofu ricotta 🙂 I have never really been a cheese fan even before I was vegan, and goat cheese is the worst offender in my book! I tried to like it, I really did, but it just tasted like a goat smells, if that makes sense.

  4. Thanks for your comment on my blog!
    I love this recipe, I make a similar dish but will try this one too…
    My favorite cheese? Difficult! Maybe goat cheese…or a good old parmesan, or buffalo mozzarella…;)

    xxx Julia

  5. I’m not a HUGE fan of goat cheese, but I bet this recipe would be great with a sub of feta!

    Also, thanks for the guest post offer! I’ll definitely get on that 🙂

  6. oh I LOVE goat cheese
    sooooooooooo creamy!
    and I love fontina……..soooooooooooooo melty

    and I love all of them…but goat cheese wins. Hands down!

    That dish would make a wonderful lunch or breakfast..or snack…or ANYTIME!

    it loooks FAB YOU LOUS

  7. This sounds and looks delicious! I love any type of cheese. Honestly. I have bought some really good raw cheeses lately… Goat cheese is definitely up there on my list of favorites. But there are so many ways to enjoy just a tiny bit of cheese… 🙂 (I’m really trying hard not to go overboard with my cheese consumption….).

    Thanks for sharing this great dish. Now I REALLY want to check out a WF cooking class…

  8. Wow, that frittata looks awesome!! I am pretty much in love with every cheese…ever. I love a good brie and I loooove a creamy blue.

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