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Summer Garden Vegetable Frittata - a 21 Day Fix recipe on

21 Day Fix Summer Frittata

  • Author: NancyLynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


Garden vegetable goodness is what you’ll find in this 21 Day Fix frittata. Farm fresh eggs and healthy veggies are packed in this delicious baked egg dish.


  • 2 tsp olive oil
  • 1/2 onion, diced
  • 1 cup of diced zucchini
  • 1 cup of sliced cherry or grape tomatoes
  • 1 T fresh chopped basil
  • 4 large eggs
  • 4 large egg whites
  • 2/3 cup Parmesean cheese blend, shaved or shredded
  • Sprinkle of salt and fresh pepper


  1. Preheat oven to 400 degrees
  2. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high. Season with salt and pepper and cook 2 to 3 minutes.
  3. In a medium bowl whisk eggs, egg whites, and 1/2 of cheese.
  4. Pour the eggs into the skillet, making sure they cover all the vegetables. Add tomatoes and basil.
  5. When the edges begin to set (about 2-3 minutes in), top with the rest of the cheese. Move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
  6. Cut into 4 pieces and serve warm.


Makes 4 servings

21 Day Fix: 1/2 GREEN, 1/2 BLUE, ~1 RED

WW Freestyle: 3 points per serving

Keywords: breakfast, frittata, oven, eggs, vegetables, gluten-free, grain-free, low-carb