For your next brunch, try this Zucchini Frittata with Parmesan recipe. It's a light, low-carb, dish with fewer than six net carbs per serving, featuring creamy eggs, fresh zucchini, and a crispy Parmesan crust.
With Italian Parmigiana-Reggiano cheese and fresh herbs, this open-faced omelet is versatile and perfect for breakfast, brunch, or a late summer dinner when fresh zucchini is at its peak.
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What's a Frittata? A frittata is an egg-based dish, originating from Italy, resembling an open-faced omelet.
Unlike omelets, where the eggs are folded, a frittata is cooked in a skillet and then placed under a broiler for a few minutes to cook the top and create a crusty finish.
So easy! Zucchini frittatas are simple to prepare, making them an excellent choice for an effortless meal.
What You Need
- zucchini
- olive oil
- butter
- large eggs
- salt and pepper
- Parmesan or imported Parmigiano-Reggiano cheese (you can sub sharp cheddar)
- fresh parsley or basil for garnish
How to Make a Frittata
- Preheat the broiler with the rack set in the top one-third of the oven.
- Spray a large cast iron skillet with a little oil to prevent the eggs from sticking to the pan.
- Wash the zucchini, and thinly slice it into quarter-inch pieces.
- In a large bowl, beat the eggs with salt and pepper. Pour the beaten egg mixture over the zucchini.
- As the eggs cook, use a rubber spatula to lift the cooked eggs, allowing the runny eggs to flow underneath and cook through. Cook until just set.
- Sprinkle the cheese on top and place the pan under the broiler until golden brown.
- Allow the frittata to stand for a minute or two before serving. Cut into wedges and serve hot.
Variations
- Vegetarian: Create a simple zucchini frittata by loading it with a variety of colorful vegetables such as red bell pepper, tomatoes, spinach, and mushrooms.
- Mediterranean: Enhance your frittata with Mediterranean flavors by incorporating ingredients like feta cheese or goat cheese, olives, cherry tomatoes, green onions, and fresh herbs such as oregano and basil.
- Protein: Boost the protein of your frittata by adding meats like diced ham, cooked bacon, or crumbled sausage.
- Cheese: Use cheddar, feta, or mozzarella for a different taste.
- Dairy-free: To make a frittata without cheese, you can replace the butter with an additional tablespoon of olive oil. Skip the cheese and place the pan under the broiler for a few minutes to get a nice brown crust on top.
Leftovers and Reheating
Enjoy your frittata right out of the oven. For leftovers, cut them into wedges and store them in an airtight container in the refrigerator for up to three days.
To reheat, microwave for a minute on full power or place in a small skillet with a little butter until heated. Freezing is not recommended.
Who is James Beard?
James Beard (1903-1985) was a TV personality, cookbook author, and teacher. He had a zest for life, which bounced off the pages of his numerous books.
The James Beard Foundation is a nonprofit culinary arts organization dedicated to honoring, celebrating, and supporting chefs and leaders, fostering sustainability, diversity, and deliciousness in American food culture.
This recipe is adapted from James Beard's Menus for Entertaining.
What Goes with a Frittata?
- Bathrobe, slippers
- Hot Coffee
- Fruit salad with berries, melon, and citrus.
- Sliced avocado with a sprinkle of salt and lemon juice.
- Freshly squeezed orange juice
- Sparkling water with freshly squeezed lemon juice
Zucchini Frittata Recipe
Enjoy a delicious and nutritious Parmesan frittata, perfect for breakfast, brunch, or a light dinner. Packed with zucchini, creamy eggs, and a crispy Parmesan crust, this gluten-free dish is easy to prepare and rich in vitamins and antioxidants.
Beaten eggs and thinly sliced zucchini cook rapidly in a hot skillet, and then they're placed under the broiler. This step allows the cheese topping to melt and form a delightful cheesy crust over the top.
Ideal for brunches and light dinners, this healthy egg dish is a delightful option for any occasion.
Recommended
- Roasted Cauliflower and Asparagus
- Roasted Broccoli and Carrots
- Sautéed Garlic Parmesan Green Beans
- Roasted Snapper with Old Bay Seasoning
- Roasted Fairytale Eggplant
- Pan-Fried Yellowtail Snapper
- Florida Keys Stone Crabs with Mustard Sauce
- Pan Seared Chuck Steak
- Gluten Free Breakfast Ideas for Christmas
Questions and Answers
Yes, other cheeses like cheddar, feta, or mozzarella can be used, but Parmesan gives a distinct crispy crust.
The frittata is done when the eggs are fully set and the top is lightly browned. A toothpick inserted into the center should come out clean.
Yes, this frittata is low in carbs and high in protein and fat, making it suitable for a keto diet.
Yes, you can freeze a frittata. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months. Reheat in a 350-degree F oven before serving.
Yes, other cheeses like cheddar, feta, or mozzarella can be used, but Parmesan gives a distinct crispy crust.
Zucchini Frittata Recipe
Ingredients
- 6-8 small zucchini (2 pounds), trimmed
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 large eggs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- parsley for garnish
Instructions
- Preheat the broiler with the rack set in the top one-third of the oven.
- Butter or spray a 12" skillet up the sides so the eggs don't stick to the pan.
- Wash, but do not peel zucchini. Thinly slice into ¼" slices and cook slowly in oil and butter until just tender, on medium-high heat, about 6 minutes.
- Beat the eggs with salt and pepper and pour gently over the zucchini. As the eggs cook, lift the eggs with a rubber spatula so the runny eggs can flow underneath and cook through. Cook until just set.
- Sprinkle the cheese on top and run under the broiler to brown lightly. Let the frittata stand for a minute or two, and then cut into wedges and serve.
- Garnish with chopped parsley.
