Italian Zucchini Herb Frittata
Italian Zucchini Herb Frittata combines tender zucchini, eggs, Parmesan, garlic, basil, and parsley in one skillet. Serve this easy vegetarian dish for breakfast, brunch, lunch, or a light dinner.
Equipment
- Large mixing bowl
- Large skillet with lid
- Whisk
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 2 medium Zucchini thinly sliced
- 2 tablespoons Fresh Parsley chopped
- 2 tablespoons Fresh Basil chopped
- 6 large Eggs lightly beaten
- ⅓ cup Parmesan Cheese grated
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic.
- Cook for approximately 5 minutes until softened.
- Add the sliced zucchini.
- Cook for 10 to 15 minutes until the zucchini is barely tender.
- Remove the skillet from the heat.
- Stir in the parsley, basil, kosher salt, and black pepper.
- Pour the beaten eggs evenly over the zucchini mixture.
- Return the skillet to medium-low heat.
- Cover the skillet with a lid.
- Cook for approximately 15 minutes until the eggs are completely set.
- Sprinkle the grated Parmesan evenly over the frittata.
- Cover the skillet again.
- Cook for another 2 minutes until the cheese has melted.
- Remove the skillet from the heat.
- Let the frittata rest for 5 minutes.
- Cut the frittata into four wedges and serve.
Notes & Wine Advice
Serving Suggestions
Serve the frittata warm with toasted bread, roasted potatoes, a green salad, or sliced tomatoes. It can also be served at room temperature for brunch or a picnic. For a larger summer meal, pair it with our Zucchini Pesto Pasta Salad.Recipe Notes
Slice the zucchini evenly so it cooks at the same rate. Keep the heat at medium-low after adding the eggs to prevent the bottom from browning before the centre sets. The frittata is ready when no liquid egg remains in the centre.Variations
Add sliced mushrooms, spinach, cherry tomatoes, roasted peppers, or chopped olives. Mozzarella, cheddar, goat cheese, or feta can replace the Parmesan. Red pepper flakes provide gentle heat, while oregano or chives can replace the basil and parsley.Storage
Refrigerate leftover frittata in an airtight container for up to three days. Reheat individual wedges gently in a covered skillet or microwave until hot throughout. The frittata can also be served chilled or at room temperature.Wine Advice
A crisp Pinot Grigio complements the zucchini, fresh herbs, and Parmesan. A bright Sauvignon Blanc is another refreshing choice for brunch or a light summer dinner.Nutrition values
Serving: 1 wedge | Calories: 280 kcal | Carbohydrates: 8 g | Protein: 18 g | Fat: 20 g | Saturated Fat: 6 g | Sodium: 510 mg | Sugar: 4 g