Frittata di Zucchine (Italian Zucchini Frittata)
A classic Italian zucchini frittata made with eggs, sautéed zucchini, onion, and Parmesan cheese. Light, flavorful, and perfect served warm or cold for any meal of the day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 6 large eggs
- 300 g zucchini, thinly sliced
- 3 tablespoons olive oil
- 50 g Parmesan cheese, finely grated
- 1 small onion (about 80 g), thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh basil, finely chopped (optional)
Instructions
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the sliced onion and sauté for 3 to 4 minutes until soft and translucent.
- Add the sliced zucchini and cook for 5 to 7 minutes, stirring occasionally, until tender and lightly golden.
- In a bowl, beat the eggs with salt and black pepper until well combined.
- Stir the grated Parmesan cheese and optional basil into the egg mixture.
- Reduce the heat to low and evenly spread the vegetables in the skillet.
- Pour the egg mixture over the vegetables and gently shake the pan to distribute evenly.
- Cook on low heat for 8 to 10 minutes until the edges are set and the center is just firm.
- Flip carefully or place under a grill for 2 to 3 minutes to set the top.
- Remove from heat, rest for 5 minutes, then slice and serve.
Notes
- Use a 22–24 cm non-stick skillet for best results.
- Can be enjoyed warm, room temperature, or cold.
- Fresh herbs like parsley or oregano can be added for extra flavor.
- Omit cheese or use dairy-free alternatives if preferred.
- Avoid freezing as texture may change.
Nutrition
- Serving Size: 1 slice (1/4 frittata)
- Calories: 220
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 250mg
