Italian Cuisine
Zucchini and Parmesan Frittata
A zucchini and parmesan frittata is a classic of Italian cuisine, embodying elegant simplicity and home comfort. The base of fluffy, lightly beaten eggs wraps around thin slices of young zucchini, which retain their natural sweetness and slight crunch. Parmesan adds savory depth to the dish, creating an appetizing golden crust during baking. This self-contained and light dish is perfect for both a leisurely breakfast and a quick lunch, maintaining delicate textures and vibrant flavors even when cooled.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 250 kcal
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 6 g
- Fiber
- 2 g
Step by step
Method
- 01
Slice zucchini into thin half-moons
Slice zucchini into thin half-moons. Sauté in a preheated pan with a drizzle of oil for 5 minutes until lightly golden and soft.
- 02
Whisk eggs with salt and pepper in a bowl until frothy
Whisk eggs with salt and pepper in a bowl until frothy. Stir in grated parmesan.
- 03
Pour the egg mixture over the sautéed zucchini
Pour the egg mixture over the sautéed zucchini. Cook over low heat, covered, for 10-12 minutes until set.
Dishday
Useful advice
Cooking tip
Use a splash of cream when beating the eggs for a fluffier frittata.
How to serve
Serve with a light green salad dressed with lemon juice.
How to store
Keep in the refrigerator in an airtight container for up to 2 days.
Note
Zucchini can be sautéed in advance to save time in the morning.
