Zucchini Feta Frittatas

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So this might technically be one of Poppys fav recipes, but these Zucchini Feta Frittatas are truly our favorite breakfast item these days. Easy to prep, easy to heat, and EASY to eat.

Zucchini Feta Frittatas from www.whatsgabycooking.com (@whatsgabycookin)

So yes, this is technically being filed under the baby food section of WGC, but let me tell you… these Zucchini Feta Frittatas are great for the entire family. Easy little egg bites filled with zucchini to get some greens, plus some feta for that salty briny bite, it’s heaven in a bite. I’ve been prepping them ahead on the weekends and re-heating in a toaster oven or microwave for 15-20 seconds in the morning to serve. They are truly perfection.

You could easily swap the zucchini for another veggie. And the feta for another kind of cheese. But the flavor combo below is really something else! It feels a little greek / mediterranean and I am here for it!

Zucchini Feta Frittatas from www.whatsgabycooking.com (@whatsgabycookin)

Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here

Zucchini Feta Frittatas from www.whatsgabycooking.com (@whatsgabycookin)

Zucchini Feta Frittatas

5 from 6 votes
An incredibly easy make ahead breakfast that works for both babies, kids and adults. You'll add this to your Sunday agenda for the rest of time so you have easy breakfasts ready to go during the week
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine French
Servings 12 Bites


  • 1 zucchini cut into a small dice
  • 1/2 onion cut into a small dice
  • 1 cup feta cheese
  • 8 eggs beaten together
  • 2 tablespoons chives
  • salt and pepper to taste
  • olive oil for drizzling


  • Preheat oven to 350° F. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini and onion and saute for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a sprayed regular sized muffin pan.
  • In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and feta. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.


Make these on the weekend to prep for the week. They reheat easily in the toaster oven or microwave.

Nutrition Information

Calories: 80kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 189mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg


  1. 5 stars
    Baby approved! My 11 month old claps for these and nearly inhales them! My husband and I also enjoy them.

  2. 5 stars
    These are amazing for adults and little ones! I grated the zucchini so my husband and son didn’t even know it was in there. Also, helpful to use silicone muffin cups if you have issues with eggs sticking to the muffin pan, you just need to bake a little longer if you use those. Thanks for this recipe!

  3. 5 stars
    SO delicious and so EASY! My 1 year old and 4 year old thought so too, so total win! I only had 1/3 cup feta but it still came out fantastic. Thanks for the recipe!

  4. If you make these on Sunday, they’re good in the fridge for the whole week? Or do you need to freeze some?

  5. Can I spray my good non stick muffin pan? I thought it was bad for the pan?? I’m happy to do so if you had good results

  6. 5 stars
    These are very flavorful and easy to make!

    My one mistake was putting some of them in silicon muffin liners (to make cleanup easier), but I was missing two liners. The two egg muffins that were in the pan without liners cooked MUCH faster. The other 10 egg muffins in the liners also didn’t puff up as much.

    Now I know to do all one way or the other for next time!

  7. 5 stars
    These are soooo good! I made them during my daughter’s nap-time and had to seriously stop myself from polishing them off. I skipped onions and added in spinach. I made these in a mini muffin tray which felt like a great size for my 9 month old. Gaby recommended skipping the liners to help them crisp up and it was super helpful! I ended up baking these for 13-14 minutes and then turned off the oven and kept them inside for another 2 minutes. So easy and so tasty!

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