Looking for a recipe that’s effortlessly elegant and packed with fresh, garden-inspired flavor? Meet your new favorite: the Zucchini Frittata. This classic Italian dish is a celebration of simplicity, transforming humble ingredients like tender zucchini, sweet onions, and fresh basil into a golden, fluffy masterpiece. It’s the perfect solution for a quick weeknight dinner, a lazy weekend brunch, or even a sophisticated appetizer. Let’s get cooking!
Ingredients
• 1.5 lbs / 680 g young, firm zucchini, about 4.5 cups / 675 g chopped
• 1 medium onion, chopped
• 3 Tbs / 45 ml olive oil
• 6 large eggs
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 Tbs / 2 g crushed fresh basil
Instructions
1. Prep your veggies by dicing the zucchini into small, even pieces and finely chopping the onion. Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the chopped onion and diced zucchini, and sauté, stirring frequently, until the onion is translucent and golden and the zucchini is perfectly tender.
2. While the vegetables are cooking, whisk the eggs in a medium bowl until just combined. Season generously with salt, pepper, and the crushed basil. Once the zucchini is tender, spread the vegetable mixture evenly across the bottom of the skillet. Pour the egg mixture over the top.
3. Reduce the heat to low, cover the skillet with a lid, and cook for 15-20 minutes, or until the eggs are almost completely set. If a large bubble forms on the surface, gently pierce it with a knife to release the air.
4. Once the top is firm to the touch, carefully run a spatula around the edges to loosen the frittata. Place a large plate, upside down, over the skillet. With one hand on the plate and the other on the skillet handle (use an oven mitt!), confidently flip the skillet to invert the frittata onto the plate. Gently slide the frittata back into the skillet, uncooked side down, and cook for another 2-3 minutes to lightly brown the top.
5. Slide the finished frittata onto a serving platter. For the best flavor experience, allow it to rest for a few minutes before slicing into wedges. It’s absolutely divine served warm or at room temperature.
Nutritional Information
• Serving Size: 1 wedge (Serves 6)
• Calories: Approximately 155 kcal
• Protein: 7g
• Fat: 12g
• Carbohydrates: 6g
Pro Tips
• Use a non-stick or well-seasoned cast-iron skillet to prevent sticking and make the flipping process a breeze.
• Don’t over-beat the eggs! Whisk them just enough to combine the yolks and whites for a more tender, custard-like texture.
• Ensure your vegetables are cooked through and not watery before adding the eggs. Excess moisture can lead to a soggy frittata.
• Add a handful of grated Parmesan or Pecorino cheese to the egg mixture for a wonderful savory depth.
FAQ
Q: How can I add more protein to this vegetarian frittata
A: To boost the protein, you can add 1/2 cup of crumbled firm tofu, cooked chickpeas, or a handful of vegetarian-friendly cheese like Parmesan or feta to the egg mixture. These additions complement the zucchini and onion while making the dish more filling.
Q: Can I make this zucchini frittata vegan
A: While this recipe relies on eggs, you can create a similar vegan dish by substituting the eggs with a mixture of silken tofu blended with nutritional yeast, a pinch of black salt (kala namak) for an ‘eggy’ flavor, and a tablespoon of cornstarch. The texture will be denser but still delicious.
Q: How do I store leftover zucchini frittata
A: Leftover frittata stores wonderfully. Once it has cooled completely, place it in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold, at room temperature, or gently reheated in a microwave or oven, making it perfect for meal prep.
Q: What other vegetables can I add to this frittata
A: This frittata is very versatile. Feel free to add other sautéed vegetables like bell peppers, mushrooms, spinach, or cherry tomatoes along with the zucchini and onions. Just ensure any watery vegetables like spinach are well-drained to prevent a soggy result.
