For your next brunch, make this Easy Zucchini Frittata with parmesan. It's a light and delicious dish that combines creamy eggs, zucchini, and a crispy parmesan crust.
With added ingredients like 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.
What's a Frittata?
Derived from the Italian word for fried, a frittata is an egg-based dish resembling an open-faced omelet.
Eggs are cooked in a big skillet, and instead of folding them over like an omelet, the pan goes into the broiler for a few minutes to broil the top and make a crusty topping.
Why You'll Love This Dish
- Zucchini frittatas are incredibly versatile and can be enjoyed at any meal. Whether served for breakfast, brunch, or a light dinner, they are a high-protein, low-carb meal that's gluten-free too!
- It's healthy. Zucchini is a key ingredient in a frittata. Zucchini is rich in vitamins, minerals, and antioxidants, making the frittata a wholesome and nutritious dish. The egg dish has only
- So easy! Zucchini frittatas are simple to prepare, making them an excellent idea for an effortless meal.
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What You Need
- zucchini
- olive oil
- butter
- large eggs
- kosher salt
- black pepper
- parmesan or imported Parmigiano-Reggiano cheese (you can sub sharp cheddar)
- fresh parsley or basil
How to Make a Zucchini 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.
Frittata 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: Add Mediterranean flavor into your frittata by using 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. ,
- Lots of Cheese: For a frittata that's a true delight, use a blend of your favorite cheeses such as cheddar, mozzarella, and imported Parmigiana-Reggiano.
- Herbs & Spices: Elevate your frittata by adding a variety of fresh herbs like basil, parsley, chives, or dill.
- Spicy: For a bit of heat, add diced jalapeños, chili flakes, or a splash of hot sauce to your frittata.
- 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.
What Goes With a Zucchini Frittata?
You can pair your frittata with a green salad with a light vinaigrette. Roasted vegetables would make a great colorful side dish that complements the frittata. Fresh fruit, like avocado or a bowl of mixed berries or slices of melon, would also be nice.
Leftovers and Reheating
Enjoy your frittata right out of the oven. For leftovers, cut into wedges and store 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?
This recipe is adapted from James Beard's Menus for Entertaining.
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.
Summary
This Easy Zucchini Frittata Recipe is kind of a crustless quiche and one of my favorite egg dishes. It's filling, healthy, and part of a heart-healthy diet.
Beaten eggs and thinly sliced zucchini cook quickly in a hot skillet. They're finished under the broiler where the cheese topping gets melted and forms a nice cheesy crust over the top.
This healthy egg dish is a great meal for brunches and light dinners.
Recipe adapted from James Beard's Menus for Entertaining, New York, Delacorte Press, 1965.
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"📖 Recipe"
Easy Zucchini Frittata with Parmesan Cheese
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
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 the salt and pepper and pour gently over the zucchini. As the eggs cook, lift the cooked 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 in wedges and serve.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.