Arugula Frittata with Zucchini Recipe (Vegetarian)

This Arugula Frittata recipe is a vegetarian favorite made with eggs, squash, arugula, caramelized onions, and spices. A hearty and satisfying brunch recipe that’s ready in just 30 minutes… great to make the night before, or freeze before baking.

Enjoy a simple and hearty morning meal with this delicious frittata. Serve with sourdough toast, fruit salad, and a tall glass of orange juice to rise & shine!

This Zucchini and Arugula Frittata Recipe Is:

• Bright
• Herby
• Flavorful
• Earthy
• Made in One Pan Only
• Ready in 30 Minutes
• Vegetarian
• Great to Meal Prep or Make Ahead

Cooked Arugula Recipes for the WIN!

This arugula frittata recipe is great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  It’s the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. This fall frittata recipe is also great for having company over for a holiday brunch as well.

Ready in under 30 minutes, this frittata is simple to get on the table, and it will go fast!  You can see all my breakfast and brunch recipes, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!

What’s In This Vegetarian Butternut Squash Frittata Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Arugula
• Zucchini
• Onions
• Worcestershire Sauce: for that unbelievably rich umami flavor, but make sure you use a vegan variety if you don’t eat meat (some can contain anchovies). 
• Extra virgin olive oil
• Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
• Eggs – we get ours from the farm down the road, and if you can support your local farmers!
• Milk of choice
• Smoked Paprika: give an additional depth of flavor to this dish.

How Do I Make Frittata with Arugula and Zucchini?

1. Preheat oven to 425 degrees Fahrenheit.
2. In a large 11 inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 10 minutes until they begin to brown. Add the diced zucchini and sauté for an additional 6 to 7 minutes until the squash begins to soften.
3. Add the Worcestershire sauce, Herbs de Provence, garlic powder, half of the arugula, and stir well to combine.
4. Crack the eggs into a separate bowl, and add the milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
5. Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
6. Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
7. Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
8. Remove from oven, top with the remaining half of the arugula. Allow to cool for 10 minutes, and slice to serve.

Make This Frittata Ahead

To make ahead or the night before, follow the above steps until the frittata is fully cooked. Cover with a plastic wrap, and refrigerate for up to a day. To reheat, place in a 350 degree oven for 15 minutes until hot.

Easy Brunch Recipes with Arugula Greens

This vegetarian frittata with zucchini is what I call an Easy Weekend Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those days when you want a quick homecooked meal but don’t want to spend hours in the kitchen.

I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a yummy meal can be on your table in no time.  Even faster than ordering from a diner!

More Fancy Vegetarian Brunch Recipes You’ll Love!

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Arugula Frittata with Zucchini

Kelly Jensen

This Zucchini and Arugula Frittata is a vegetarian fall favorite recipe made with eggs, squash, arugula, caramelized onions, and spices. A hearty and satisfying brunch recipe that’s ready in just 30 minutes… great to make the night before, or freeze before baking.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 8 servings

Calories 135 kcal

Equipment

• cast iron skillet

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 2 sweet onion thinly sliced
• 1 large zucchini diced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Herbes de Provence
• 1/2 teaspoon garlic powder
• 2 cups arugula divided
• 10 eggs
• 1/4 cup milk
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon paprika

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Instructions

 

• In a large 11 inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 10 minutes until they begin to brown. Add the diced zucchini and sauté for an additional 6 to 7 minutes until the squash begins to soften.
• Add the Worcestershire sauce, Herbs de Provence, garlic powder, half of the arugula, and stir well to combine.
• Crack the eggs into a separate bowl, and add the milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
• Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
• Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
• Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
• Remove from oven, top with the remaining half of the arugula. Allow to cool for 10 minutes, and slice to serve.

Nutrition

Calories: 135kcalCarbohydrates: 5gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 205mgSodium: 240mgPotassium: 262mgFiber: 1gSugar: 3gVitamin A: 525IUVitamin C: 11mgCalcium: 64mgIron: 1mg

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