Zucchini Noodle and Spinach Frittata with Goat Cheese

gluten freevegetarian
Zucchini Noodle and Spinach Frittata with Goat Cheese

Zucchini Noodle and Spinach Frittata with Goat Cheese

In the summertime, zucchinis grow so quickly! They seem to almost grow like weeds, popping up everywhere.

Of course, making a spiralized pasta or salad is a quick, easy, go-to way to use up all that garden zucchini. But, if you’re looking to switch it up, try adding your spiralized zucchini into frittatas!

One of my favorite things to do in the summertime is to go to the farmer’s market, pick up some fresh eggs, veggies (zucchinis included), come home, and make a “farmer’s market frittata.” That’s where the inspiration came for this dish!

This recipe is another revamped one (originally posted here) – I cleaned up the recipe and took some new photos.

Zucchini Noodle and Spinach Frittata with Goat Cheese

The fluffy goat cheese gives this simple frittata the extra flavor boost. This frittata is mild enough that it can be sliced and eaten as a frittata sandwich, maybe with some mashed avocado on top. It’s a one-pan meal, making cleanup a breeze, and usually, you can find fresh goat cheese at the farmer’s market, so you don’t need to look any further than your farm stand to make this meal!

I always think that the zucchini noodles poking out on top of the frittata looks pretty, too – I always pull a few out before transferring to the oven so you can see them.

Next time you think of making that boring bowl of cereal for breakfast, take a trip to the store or farmer’s market and make this frittata instead!

Zucchini Noodle and Spinach Frittata with Goat Cheese

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4-8 slices

Zucchini Noodle and Spinach Frittata with Goat Cheese

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 large zucchini, Blade D, noodles trimmed
  • 2 packed cups spinach
  • 8 eggs, beaten
  • 2oz goat cheese, crumbled
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste


  1. Preheat the oven to 425 degrees.
  2. Heat a 10" skillet over medium-high heat. Once pan is heated, coat with cooking spray and add in the zucchini noodles. Toss the noodles until mostly wilted, 2 minutes. Add in the spinach and toss well to combine with the noodles and until mostly wilted, another 2 minutes. Season with salt, pepper, and garlic powder.
  3. Pour over the eggs. Add the goat cheese on top, pushing the cheese pieces into the egg mixture with your finger. Let cook for 2 minutes or until bottom sets.
  4. Transfer the pan to the oven and cook for 10 minutes or until eggs set. Slice 4 big slices or 8 smaller ones. Serve.


Per serving (1 out of 4-8 slices) - Calories: 195, Fat: 13g, Saturated Fat: 5g, Carbs: 3g, Fiber: 1g, Sugars: 2g, Protein: 16g, Sodium: 204mg

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Lucy says:
Perfect timing! We pick up our CSA share tomorrow, which includes eggs & greens!
Cheryl Hill says:
What size, brands and pan finishes do you recommend for making frittatas? I am leary of non-stick coatings and I haven't been very successful with seasoning my cast iron pan. Do you recommend a stainless steel or multi clad pan? Certain brands? Thank you.
Candace says:
Thank goodness I opened my email on a Sunday seeing "zucchini and spinach frittata" screaming BRUNCH! Inspired, I made a zucchini and spinach frittata added red onions and feta. Mahalo Ali! Delicious
John says:
It's looks awesome ! I want to take a bite. The Cheese is mouth-watering.
Alice May F. says:
This looks delish!! I have been wanting to make a frittata for a while, so this is great timing. How does this keep for leftovers? I loooove goat cheese, but the husband not so much. So if I make it, it'll be up to me to eat the left overs :)
Missy says:
The next greatest invention after spiralized vegetables, is using them in your eggs! I love this idea and definitely adding it to my "to-make" list! I recently posted my own breakfast casserole using Butternut Squash, eggs and gruyere on www.behindtheplates.com , its a favorite!
laurie says:
Is a serving 1/4 or 1/8 when figuring the nutritonal data? Important for diabetics to know. Also how many ounces is a large, medium, small zucchini?

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