With the end of summer drawing near, we try to pack those last bits of vibrant summer produce into every recipe we make and frittatas are a fantastic blank canvas for almost any herbs and vegetables you want to use up. They’re perfect for a weekend breakfast or as an addition to any brunch spread. Bonus! Any extras can be stored in the fridge for quick weekday breakfasts.

In this recipe we used sautéed zucchini (it seems endless, no?), blistered cherry tomatoes, and fresh basil.  But this isn’t your mom’s frittata; to create a fun spin on the classic recipe we whisked our garlic hummus into the eggs. The hummus adds a lot of flavor and also helps to create the traditional light and fluffy texture that will keep everyone coming back for seconds.  While eggs and hummus may not seem like an obvious match, after one bite, you will feel like you discovered the next big trend. So slice your frittata, add a dollop of hummus and dig in!

Serves 4


  • 2 teaspoons refined avocado oil
  • 1 pint cherry tomatoes
  • 3/4 cup diced vidalia onion
  • 1 heaping cup halved and thinly sliced zucchini
  • 3 garlic cloves, minced
  • 8 large eggs
  • 6 tablespoons Blue Moose of Boulder Garlic Hummus
  • 1 tablespoon butter (or olive oil)
  • 3/4 cup freshly grated parmesan (or 1/2 cup store bought shredded parm)
  • chopped fresh basil
  • salt and pepper


  1. Heat a 10 or 12-inch cast iron pan over medium-high heat with the 2 teaspoons oil.
  2. Once fully heated, add the cherry tomatoes. Shake the pan frequently, until blistered, about 4-6 minutes. Remove tomatoes from the pan.
  3. Reduce heat to medium. Add onion and stir frequently, until soft and golden, about 6-8 minutes.
  4. Add the zucchini and stir a few times until just cooked through, 3-4 minutes.
  5. While the zucchini cooks whisk the eggs, hummus, and a big pinch of salt together.
  6. Add the garlic to the pan and stir for about 1 minute.
  7. Add the butter and tilt the pan around to grease all sides.
  8. Preheat oven to broil with a rack in the center of the oven.
  9. Pour the egg mixture in and stir gently (just a few times) with a spatula until the bottom and sides (only about 1-inch out from sides) are set and center is still quite wet. About 5-7 minutes.
  10. Sprinkle cheese over top and place on the middle rack, uncovered. Let cook until the top is fluffy and set (not wet/jiggly), about 2-4 minutes. Watch closely.
  11. Remove from oven and place tomatoes on top with chopped basil.
  12. Add salt and pepper to taste. Serve with garlic hummus on the side.