Zucchini Noodle Frittata

Zucchini Noodle Frittata



1 package, approximately 1 lb. Wegmans Zucchini Noodles

Olive Oil Spray

1 cup Cherry Tomatoes, halved

1 garlic clove, minced

5 eggs

3 egg whites

2/3 cup milk (any kind will do)

1/4 cup flour (can use gluten free)

1 drop Oregano essential oil or 1/2 tsp dried oregano

1/2 tsp pepper

1/2 tsp salt

1/2 cup preshredded part-skim mozzarella cheese

1/4 cup parmigiano-reggiano cheese, grated


  1. Drain noodles in a colander and let stand for 10 minutes.  
  2. Preheat oven to 375 degrees. 
  3. Heat oil in a nonstick skillet over medium heat. Add tomatoes and garlic. Cook, stirring often, until tomatoes are wilted, 3 to 4 minutes. 
  4. Add zucchini noodles to pan and cook until liquid is gone, 3 minutes.  
  5. Whisk eggs in a large bowl until lightly beaten.  Whisk in milk, flour, oregano, pepper, and salt. Stir cheese into egg mixture gently. 
  6. Pour egg mixture over top of tomato zucchini mixture..
  7. Place in oven and bake for 30 minutes or until internal temperature reaches 160.
  8. Cool in pan 10 minutes then cut into wedges and serve.