Caramelized Onion and Zucchini Frittata With Spinach, Toasted Pine Nuts & Pea Shoots

"I have about 8 quick go-to dinners in my repertoire that the whole family loves and this is one of them... Thanks @amberwavesfarm & @quailhillfarm!"
-- @thefeedfeed

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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 4-6

Recipe Card


  • 1 onion, thinly sliced
  • 10 eggs, beaten
  • 1/8 cup toasted pine nuts
  • 4 cups Chopped fresh spinach
  • 1 medium zucchini, thinly sliced
  • salt and pepper, to taste
  • 1 head roasted garlic (recipe above)
  • sesame seeds, optional
  • 1 cup greek yogurt, room temperature
  • olive oil, as needed
  • juice and zest of two lemons


  • Step 1

    Preheat the oven to 350˚ F. Heat an 9 inch sauté pan over medium low heat. Add about a tablespoon of butter or oil then add onions and stir over medium low heat until they are brown and caramelized (about 10 minutes). Add the eggs, pine nuts zest of one lemon, salt, pepper, and spinach to the sauté pan. Arrange the zucchini nicely on the top. Transfer the pan to the oven until cooked through but not browned (about 15 minutes).

  • Step 2

    While its cooking take your roasted garlic, yogurt, juice of the remaining lemon, zest and stir with a little salt and pepper. Drizzle with olive oil then set aside. Then serve either on top or on the side of the fritatta. Serve with bread and a radish salad.