Zucchini Frittata Recipe
This zucchini frittata recipe is the perfect summer breakfast treat. The zucchini is gently cooked with creamy eggs and topped with a crispy Parmesan crust. It's light, flavorful, and ideal for a relaxing morning meal.
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.
Notes
To Make a Dairy-Free Frittata
To make this zucchini frittata recipe dairy-free, replace the butter with an additional tablespoon of oil. Skip the cheese and place the pan under the broiler for a few minutes to get a nice brown crust on top.
Storage and Reheating
Enjoy your frittata right out of the oven. You can cut leftovers into wedges, and store them in an airtight container for up to three days in the refrigerator.
To heat your leftovers, microwave for a minute on full power or place in a small skillet with a little butter until hot.
Nutrition
Calories: 248.1kcalCarbohydrates: 7.7gProtein: 12.3gTotal Fat: 19.3gSaturated Fat: 6.7gCholesterol: 235.5mgSodium: 421mgPotassium: 611.3mgFiber: 2gSugar: 5.1gNet Carbohydrates: 5.7g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
