Zucchini, Tomato, and Camembert Frittata

Garden flavors come alive in this traditional egg frittata with zucchini, tomato, camembert, and a fresh basil garnish.


  • ½ Tablespoon
  • 6 large eggs
  • 1 Tablespoon extra virgin olive oil, optional
  • ¼ cup (60 ml) almond milk , or flax egg
  • 1 Tablespoon diced
  • ¼ cup (40 g) camembert, sliced
  • ¼ cup (5 g) fresh basil leaves, torn
  • 1 teaspoon (3 g) salt, optional
  • ¼ teaspoon ground black pepper


  1. Preheat oven to 400°F (205°C)
  2. Place zucchini into the Vitamix container and add water until the zucchini floats above the blades. Select Variable 5.
  3. Pulse 2 to 3 times, or until desired chop is reached. Drain well and pat dry. Set aside.
  4. Add eggs and milk to the Vitamix container and secure lid.
  5. Select Variable 2, start the machine, and blend for 15 seconds.
  6. Heat a 9-inch (23-cm) sauté pan over medium-high heat and add oil.
  7. Add chopped zucchini to the pan and sauté for 3 to 4 minutes, or until tender.
  8. Pour the egg mixture into the pan and cook for 4 to 5 minutes. The frittata should start to form and have a slightly liquid top. Turn off the heat and place tomatoes and camembert on top of the egg mixture.
  9. Bake for 5 to 10 minutes. Garnish with basil, season to taste with salt and pepper, and cut slice into 8 servings.