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.