Zucchini, Linguica, and Cheese Frittata
If you’re looking for a satisfying and flavorful dish that works for breakfast, brunch, lunch—or even a quick dinner—this Zucchini, Linguica, and Cheese Frittata is a must-try! Packed with fresh zucchini, smoky linguica, and gooey melted cheese, this one-pan meal comes together easily and is perfect for using up summer produce or leftover cooked sausage.
What Is Linguica?
If you’re not familiar with linguica, you’re in for a treat. Linguica is a Portuguese-style sausage made from pork and seasoned with garlic, paprika, and other spices. It has a smoky, slightly spicy flavor that’s incredibly delicious in egg dishes, soups, and pastas. You’ll often find it pre-cooked or smoked, which makes it a convenient option to slice and sauté quickly—perfect for a frittata!
For those who have never heard of linguica it is a Portuguese pork sausage available in a mild or slightly spicier form. You may have heard of Emeril Lagasse talk about it on his show. If your not one of the lucky ones and can’t purchase it locally it can be bought online.
If you can’t find linguica at your local grocery store, you can substitute with andouille, kielbasa, or even chorizo—just keep in mind that the flavor profile will change slightly.
Why You’ll Love This Frittata
- Quick and easy: This dish can be done in about 30 minutes.
- One pan: Fewer dishes to wash. Who doesn’t love not having a ton of dishes to wash.
- Flexible: Swap in your favorite cheese or other veggies for those listed.
- Perfect for leftovers: Leftover slices of frittata reheat well for busy mornings.
Zucchini, Linguica, and Cheese Frittata
Storing Leftovers
Frittata leftovers are perfect for meal prep! Let the frittata cool completely, then:
- Refrigerate: Store slices in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the microwave (30 to 60 seconds), or pop into a 350°F oven for about 10 minutes until heated through.
- Freeze (optional): You can freeze individual slices wrapped in parchment and stored in a freezer bag. Thaw overnight in the fridge and reheat as above. For best flavor and texture, enjoy within 2 months.
Frittata with Linguica, Zucchini and Cheese
Ingredients for this frittata:
Eggs – you’ll want to use large eggs
Onion – use a small onion finely diced
Linguica – slice the sausage into thin slices. Don’t have linguica available? Swap it out for andouille, kielbasa, or even chorizo.
Zucchini – You can use fresh or frozen zucchini. Slice fresh zucchini into thin slices so it will cook quickly. If you are using frozen zucchini you may need to cook it for a few minutes more until they are softened.
Shredded cheese – I used shredded Swiss cheese but you can swap it out for your favorite type of cheese
Olive oil – used for cooking the vegetables. Swap it out for your favorite cooking oil.
Seasonings – dried basil, salt and black pepper
How to make this frittata:
Set oven temperature to 400 F. Because the final baking is done in the oven please make sure the skillet or pan you are using has a heat proof handle. Preferably one made out of metal. Resin based handles will melt.
Start by adding the olive oil to your pan or skillet. Add the diced onion to the pan. Saute the onion for about 2 minutes until just beginning to soften.
Add in the linguica or other type of pork sausage. Cook for another 4 to 5 minutes.
Add in sliced zucchini. Cook for 2-3 minutes to soften.
Turn off heat once soft and leave vegetables in the skillet.
In a bowl scramble the eggs. Add in the basil, salt, peppers and cheese to the scrambled eggs. Blend well and pour the mixture over the vegetables in the skillet.
Gently stir the filling items around to even distribute them. Cook the eggs until they begin to set around the edges. The mixture should begin to pull away from the edges (see the picture below).
Transfer the skillet to the oven and bake 10 to 12 minutes or until the eggs are set and slightly puffed up. Carefully remove the pan from the oven and serve.
Here it is when it’s done baking and the egg has set. Gently run a spatula around the edges to loosen them up and then invert the pan over a large plate or platter.
Once you can make a frittata it’s easy to swap out ingredients. How about some of these combinations:
- Italian sausage, spinach and feta
- Broccoli, ham and cheddar cheese
- Tomatoes, basil and feta
- Got left over chicken? Try a chicken and veggie filled frittata
- Left over taco meat? Go Mexican with taco meat, olives, onions, and cheese
Are Frittata’s Keto?
This frittata isn’t just delicious—it’s also keto friendly! With a base of eggs, cheese, zucchini, and sausage, it’s naturally low in carbohydrates and high in protein and fat, making it a great choice for anyone following a low-carb or ketogenic lifestyle.
- Low in carbs: Zucchini is one of the best keto vegetables, and this recipe skips starchy add-ins like potatoes or flour.
- High in fat and protein: Eggs, cheese, and linguica provide plenty of healthy fats and satisfying protein to keep you full and energized.
- No added sugars or grains: Unlike some breakfast casseroles, this frittata keeps it simple and clean.
It’s a flavorful way to stay on track with your keto goals without sacrificing taste or satisfaction.
The great thing about frittatas is they tend to be very low in carbs. This will vary based on the type of add ins you use and the amount. Using a cup or more of diced veggies and a cup or more of shredded cheese will most likely keep the carbs to around 2 grams if you cut your frittata into 6 servings.
What type of fillings have you used in a frittata? Any unusual combinations that you weren’t sure about but turned out great? Leave a comment below. I’d love to hear what you created.
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Zucchini, Linguica, and Cheese Frittata
Equipment
- Large skillet with oven safe handle
- Mixing bowl
- Mixing spoon
- Sharp knife
Ingredients
- 12 large eggs
- 1 small Onion finely diced
- 1 small Zucchini thinly sliced
- 8 ounces Linguica thinly sliced
- 1/2 cup shredded cheese Swiss or your favorite
- 2 tablespoons olive oil
- 1 teaspoons Basil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Set oven temperature to 400 F. Because the final baking is done in the oven please make sure the skillet or pan you are using has a heat proof handle.
- Add olive oil to your pan or skillet. Add the diced onion to the pan. Sauté the onion for about 2 minutes until just beginning to soften.1 small Onion, 2 tablespoons olive oil
- Add in the linguica and cook for another 4 to 5 minutes.8 ounces Linguica
- Add in sliced zucchini. Cook for 2-3 minutes to soften. Turn off heat once soft and leave vegetables in the skillet.1 small Zucchini
- In a bowl scramble the eggs. Add in the basil, salt, peppers and shredded cheese to the eggs. Blend well and pour the mixture over the vegetables in the skillet.12 large eggs, 1 teaspoons Basil, 1/2 teaspoon Salt, 1/2 teaspoon Black Pepper, 1/2 cup shredded cheese
- Gently stir the filling items around to even distribute them. Cook the eggs until they begin to set around the edges.Transfer the skillet to the oven and bake 10 to 12 minutes or until the eggs are set and slightly puffed up. Carefully remove the pan from the oven and serve.
Nutrition
If you are looking for other low-carb/keto recipe ideas, be sure to check out our growing Recipe Index full of low-carb/keto recipes!
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