This simple frittata is packed with fresh zucchini, savory herbs, and rich Parmesan cheese. Perfect for a quick and satisfying breakfast, brunch, or light dinner.
Italian Zucchini and Herb Frittata
This simple frittata is packed with fresh zucchini, savory herbs, and rich Parmesan cheese. Perfect for a quick and satisfying breakfast, brunch, or light dinner.
Equipment
- Large skillet
- Stovetop
Ingredients
- 1 large onion chopped
- 2 cloves garlic minced
- 3 tbsp. olive oil
- 2 medium zucchini sliced
- Fresh parsley and/or basil chopped
- 8 eggs slightly beaten
- 1/2 c. Parmesan cheese grated
- Salt and pepper
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Cook the onion and garlic until soft, about 5 minutes.
- Add the sliced zucchini and continue to cook until the zucchini is barely tender, about 10 to 15 minutes.
- Remove the skillet from the heat and stir in the chopped parsley and/or basil, salt, and pepper.
- Pour the beaten eggs evenly over the zucchini mixture.
- Cover the skillet and cook over medium heat until the eggs have set, about 15 minutes.
- Sprinkle the grated Parmesan cheese over the top of the frittata.
- Cover the skillet again and cook until the cheese has melted.
- Cut the frittata into wedges and serve.
Notes & Wine Advice
Summary
A delicious and elegant one-pan meal, this zucchini frittata is easy to make and full of flavor. The combination of fresh vegetables, aromatic herbs, and savory Parmesan cheese makes it an incredibly versatile dish.
Wine Advice A light-bodied and crisp Pinot Grigio or a dry Rosé would complement the fresh vegetables and the rich, savory flavors of the frittata.
Wine Advice A light-bodied and crisp Pinot Grigio or a dry Rosé would complement the fresh vegetables and the rich, savory flavors of the frittata.
Nutrition values
Calories: 280 kcal | Carbohydrates: 8 g | Protein: 18 g | Fat: 20 g | Sugar: 4 g