Frittata di Zucchine recipe guide
Frittata di Zucchine
Equipment
- Large mixing bowl
- Whisk or fork
- Non-stick oven-safe skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 4 large eggs
- 2 medium zucchinis sliced thinly
- 1 small onion diced
- 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs like basil or parsley, chopped (optional)
Instructions
- Prep the Ingredients:
- Start by washing and slicing the zucchinis and dicing the onion. If using fresh herbs, chop them finely.
- Beat the Eggs:
- In a large mixing bowl, crack the eggs and whisk them until they are well blended. Add in the grated Parmesan cheese, salt, and pepper. Set aside.
- Cook the Vegetables:
- Heat the olive oil in a non-stick oven-safe skillet over medium heat. Add the diced onion and cook until it’s translucent, about 3-4 minutes.
- Add the sliced zucchinis and a pinch of salt. Sauté for about 5-7 minutes, or until they are tender and slightly golden. Stir occasionally.
- Combine and Cook:
- Pour the egg mixture over the cooked vegetables in the skillet. Let it cook undisturbed for about 5 minutes until the edges start to set.
- While the edges are cooking, preheat your oven broiler.
- Broil the Frittata:
- Once the edges are set, transfer the skillet to the preheated oven. Broil for 5-7 minutes until the top is puffed and lightly golden.
- Keep an eye on it to prevent burning.
- Serve:
- Remove the skillet from the oven (be careful, it will be hot!). Let the frittata sit for about 5 minutes. Cut it into wedges and serve warm, or at room temperature.
- Variations
- Cheese: Swap Parmesan for feta, goat cheese, or mozzarella for a different flavor.
- Vegetables: Add bell peppers, spinach, or tomatoes for extra nutrition.
- Herbs: Experiment with different fresh herbs, like thyme or chives, to add freshness.
