A zucchini frittata is a versatile and delightful dish that’s perfect for any meal of the day. It’s light yet satisfying, packed with fresh flavors, and incredibly easy to make. Here’s a simple recipe to enjoy this delicious frittata.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium zucchinis, thinly sliced
- 1 cup of cherry tomatoes, halved
- 6 large eggs
- 1/4 cup of milk
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the sliced zucchinis and cook for another 5-6 minutes, stirring occasionally, until they are tender and slightly golden. Stir in the cherry tomatoes and cook for another 2 minutes.
- In a medium bowl, whisk together the eggs, milk, grated Parmesan cheese, chopped basil, salt, pepper, and red pepper flakes if using.
- Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute the vegetables evenly. Cook on the stovetop for about 2-3 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top. You can check for doneness by inserting a toothpick in the center; it should come out clean.
- Remove the skillet from the oven and let the frittata cool for a few minutes before slicing. Serve warm or at room temperature, garnished with extra basil if desired.
