Zucchini frittata is a perfect summer dish – delicious served warm or at room temperature.
Frittata in Italian means fried, and it is somewhere between an omelette and a Spanish tortilla. Enjoyed throughout Italy, frittata is served for antipasto, as a light meal and as a popular picnic food – it is absolutely delicious in a sandwich!
It is quick and easy to prepare, and a great ‘make ahead’ dish as it tastes even better after resting for a while.
Frittatas work well with almost any filling from cooked vegetables (using seasonal produce such as asparagus, peppers, spinach, broccoli, potatoes, etc.), to cheeses and sometimes meat. In fact, the variations are endless.
The delicate flavour of zucchini works very well with eggs. The zucchini are lightly browned with the onions and garlic before combining with the eggs, parsley and cheese.
The mixture is cooked slowly in a skillet. It is best to use a cast iron skillet as less oil is required to ensure the eggs don’t stick, and it works well from flame to oven.
The frittata is not folded, but either flipped over to cook the other side, or placed in an oven to finish cooking the top. As a frittata is thicker than an omelette, it is best to use a plate to help flip it. I prefer the easier way, of finishing it in the oven.
This recipe serves 4 people as a light lunch with a salad.
Zucchini frittata can be stored in an airtight container in the fridge for 1-2 days. Warm before serving, or remove from the fridge 30 minutes before to enjoy at room temperature.
Try this Potato and broccoli frittata
- 2 tablespoons olive oil
- 2 zucchini, sliced round and thin
- 1 small red onion, diced
- 1 clove garlic, minced
- 6 eggs, beaten
- 2 tablespoons parsley, chopped
- 1/4 cup Parmesan or Pecorino Toscano cheese, freshly grated
- salt and pepper
- Preheat oven to 400℉/200℃. Heat 1 tablespoon oil in an iron skillet then add the onions, zucchini and garlic. Cook till zucchini is soft and slightly browned (but not mushy). Remove from pan to a bowl.
- In a mixing bowl, mix together the eggs, salt, herbs, salt & pepper. Add the cooked zucchini and cheese. Heat 1 tablespoon oil in the skillet and pour in the mixture. Cook on a low flame till the bottom begins to brown, then bake for 5 minutes (till the top is set). Serve warm or at room temperature.
♥ If you try this recipe, I’d love to see it – on Instagram use #endofthefork and tag me @endofthefork.
For more recipes and latest updates, follow me @endofthefork on social media – see links in the sidebar.
If you like this recipe, please do comment and/or give it a star rating. Thank you.