Zucchini and Egg Frittata
Tender zucchini mixed with eggs and onion, cooked until golden and lightly cheesy. A simple, satisfying one-pan frittata perfect for any meal.
Equipment
- 1 | Non-stick skillet | with lid
- 1 | Mixing bowl |
- 1 | Knife and cutting board |
- 1 | Strainer or slotted spoon |
Ingredients
- 2 | | medium zucchini |
- 6 | | large eggs |
- 1 | | small onion | diced
- 2 | tbsp | olive oil |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 0.5 | cup | shredded cheese |
- | | fresh herbs | optional for garnish
Instructions
- Slice zucchini into even rounds or half-moons.
- Blanch zucchini in boiling water for 1–2 minutes, then drain well.
- Dice the onion finely.
- Whisk eggs with salt and pepper in a large bowl.
- Stir in the drained zucchini and diced onion.
- Heat olive oil in a non-stick skillet and pour in the mixture.
- Sprinkle cheese on top, cover, and cook on medium-low until set.
- Rest one minute, slice into wedges, and serve warm.
Notes
Drain zucchini thoroughly to prevent a watery frittata.
Store leftovers covered in the fridge up to 2 days.
Reheat gently in a skillet or enjoy at room temperature.
Any melting cheese works well on top.
Store leftovers covered in the fridge up to 2 days.
Reheat gently in a skillet or enjoy at room temperature.
Any melting cheese works well on top.