Frittata di Zucchini (Zucchini Frittata)
Filled with gorgeously golden zucchini and a delicious mixture of Parmesan and Emmental, this super simple Frittata di Zucchini is perfect when you need a speedy supper or quick lunch.
Servings: 2 servings
Ingredients
- 1 tbsp olive oil
- 2 medium zucchini cut into small chunks
- Salt and freshly ground black pepper
- 1 medium red onion finely sliced
- 1 clove garlic crushed
- 50 g grated cheese I use a mix of Parmesan and Emmental
- 6 chives finely chopped
- 6 eggs whisked
To serve:
- 1 small bunch of parsley
- ½ red onion very finely sliced
- Extra virgin olive oil for drizzling
- Parmesan shavings
- 20 g feta crumbled
Instructions
To make the Frittata di Zucchini:
- Preheat the oven to 180 Fan/160c conventional.
- Add a drizzle of oil to a medium sized oven-proof non-stick frying pan (approx. 25cm) and set over a medium heat. Add the zucchini, season well with salt and pepper, and fry for about 5 minutes, stirring often, until softened and starting to turn golden.
- Add the red onion and fry for about 10 minutes, stirring, or until softened.
- Add the garlic and fry for 30 seconds, stirring, until fragrant.
- Sprinkle over the cheese and the chives, then pour over the eggs and cook over a low heat for about 4 minutes, shaking the pan gently and moving it around to get an even cook (at this point,, the bottom of the frittata will be cooked but the top won't).
- Pop in the oven for about 4 minutes - or until puffed up and almost firm to the touch. Watch closely as you don’t want it to overcook and become rubbery.
- Remove the frittata from the oven and slide onto a chopping board.
- Top with parmesan shavings, feta and the parsley and red onion salad.
- Cut into slices and serve.
To make the optional parsley and red onion salad:
- Meanwhile, tear the parsley leaves and place into a medium-sized bowl. Add the sliced onion and drizzle with about 1 tsp olive oil. Season with salt and pepper and scrunch together using your hand.
Notes
Scroll up for a helpful step by step guide on how to make this Frittata di Zucchini.
To store: Any leftovers can be kept in an airtight container in the fridge for 3 days.
To reheat: Reheat at 150c in the oven until warmed through, around 5 minutes but longer if reheating the whole frittata.
To freeze: Once cooked, leave to cool. Slice the frittata into pieces and then layer them up in an airtight container, with a piece of greaseproof paper between the layers to stop them sticking. Freeze for up to 3 months. You can defrost the slices one at a time and then reheat in a 150c oven for 5 mins until warmed.
Grill: if you don't have an oven-proof frying pan, you can pop it under the grill to cook the top - remember to keep an eye on it as you don't want to grill it, you're just gently cooking the top.
Baking tin: if you don’t have an oven-proof frying pan or grill, you can use a baking tin lined with non-stick baking paper. Follow the recipe as above and once the zucchini and onion mixture is cooked, tip into the tin, sprinkle with cheese and chives, then pour over the eggs. If you need more eggs, to cover the baking tin, just whisk up some more and pour them over. Bake in the oven for about 15 minutes - keep checking on it as it will depend on the size of your baking tin and the thickness of the frittata. Remember - you want it "just" cooked, not overly firm.
Serving suggestion: this is delicious served with a simple tomato sauce and/or some buttered new potatoes.
Vegetables: whilst this is a zucchini recipe, any vegetables work. It is so flexible. I have made this before with peppers, butternut squash, broccoli, potato, anything goes. Just fry them off first, then continue as usual.
Herbs: you could use parsley, chives, basil or even coriander.
Make it spicy: you could add a pinch of dried chilli flakes or fresh sliced red chilli (deseeded or not, depending on how hot you like it).
Cheese: you can mix and max the cheeses depending on what you have - I love Gruyère and Pecorino but anything goes. Cheddar, feta, shredded mozzarella - use what you have and what you like, you can’t really go wrong.