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Zucchini and Caramelized Onion Frittata
and little gem salad with cucumbers and plums

Active: 40 Total: 60

Frittatas are a great way to squeeze lots of veggies into a meal, and this one gets an aromatic boost from fresh oregano and sweet caramelized onions. Paired with a summer-fresh salad, this meal will ensure that you get your "five-a-day" in the most delicious way.
Smarts: Little Gem lettuce is a baby variety that grows small, compact heads. Simply remove the core and separate the leaves (you can roughly chop any that seem larger than bite-sized).



Zucchini and Caramelized Onion Frittata:
  • Cheese, mozzarella - 4 oz , shredded (look for pre-shredded to save time)
  • Cheese, parmesan (opt) - 1/4 cup , shredded
  • Onions, medium - 1 , sliced
  • Butter - 1 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Zucchini - 12 oz , thinly sliced
  • Oregano, fresh - 2 tsp , chopped
  • Eggs - 8
  • Milk - 2 Tbsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Little Gem Salad with Cucumbers and Plums:
  • Vinegar, red or white wine - 2 tsp
  • Honey - 2 tsp
  • Lemon juice - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 Tbsp
  • Cucumbers - 6 oz , sliced
  • Plums - 2 , pitted and sliced
  • Lettuce, little gem - 4 heads , leaves separated (sub any baby lettuce or salad greens)


  1. Cheese / Onions - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Caramelize onions - Heat a large skillet or Dutch oven over medium heat. Add butter and first portion of cooking oil. When butter is melted and small bubbles have formed, add onions with a dash of salt. Saute, stirring frequently, until onions are golden and caramelized, 12 to 14 minutes. If at any point the pan looks dry, add a splash of water. (Can be done up to 5 days ahead)

  3. Make dressing - Whisk together vinegar, honey, lemon juice, and mustard. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Zucchini - Prep as directed. (Can be done up to 3 days ahead)

  5. Oregano / Cucumbers / Plums / Lettuce - Prep as directed.

  6. Whisk eggs - Whisk eggs together with milk, salt, and pepper.

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  1. Heat oven to 425 F / 218 C degrees.

  2. Heat a large, oven safe skillet with second portion of cooking oil over medium heat. Add zucchini with a pinch of salt and saute until zucchini is tender and golden, 5 to 6 minutes.

  3. Stir in caramelized onions, oregano, and red pepper flakes (if using) and continue cooking until oregano is fragrant and everything is heated through, 1 to 2 minutes more.

  4. Scatter mozzarella over the vegetables. Pour egg mixture over everything and stir gently to combine. Sprinkle Parmesan (if using) over top of the frittata.

  5. Transfer skillet to oven and bake for 18 to 22 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)

  6. While frittata bakes, combine lettuce, cucumbers, and plums in a large serving or mixing bowl and toss with dressing (add a bit at a time until it is dressed to your liking). Reserve any extra dressing for serving.

  7. Serve slices of frittata with salad on the side. Enjoy!



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