Fresh zucchini frittata: the baked veggie frittata recipe you’ll love
A fresh zucchini frittata baked to perfection for a fluffy, satisfying, super flavorful breakfast, lunchbox filler or Italian style starter.
Fresh zucchini frittata is a staple Italian dish and one I know well as it is particularly popular in Rome, where I am from!
It is an easy yet satisfying preparation made with eggs, onions and fresh zucchini and it is great to add vegetables to your breakfast, if you are looking for a lunchbox option (it’s delicious cold!) and it is also works amazing as an appetizer.
My favorite way to make it is baked but you can also cook it stove top, with a non stick pan. The oven finish makes it fluffier and saves you from having to flip it halfway so I find it better, but they both work!
Ingredients for an 18cm diameter frittata (4 eggs)
- 1 Large zucchini (or three small Romanesque zucchini, if you have access to them)
- 1 small onion
- 4 eggs
- Salt and pepper to taste
- Olive oil to sautee the zucchini and onions
Tools
- Casserole dish / skillet/ omelette dish. Mine is 18cm diameter: if you have a bigger one it will just come out thinner
- A bowl for mixing all the ingredients
- Baking paper
- Spatula
- Chopping board and knife
Method
Slice your zucchini an onion as thinly as you can, making them into chunks about 1cm long.
Put them in your skillet/ cooking pot with a sprinkle of olive oil, add a little salt and pepper, then cook on gentle heat. Add a little bit of water so they cook faster and do not stick.
While they cook, break the eggs in a bowl and whisk them. Add a little bit of salt and pepper. Once the zucchini and onions are cooked, put them in and mix well.
Wash your dutch oven/ skillet / oven proof omelette dish, line with baking paper if needed to prevent sticking (I use this when using my dutch oven), then pour in your egg mixture.
If cooking on a stovetop: use a low to medium hob setting, cook for 10 minutes with the lid on, then remove the lid so excess moisture can evaporate.
If using an oven proof skillet or omelette dish: put in the oven as is and let it cook for about 15-20 minutes until the eggs are fully cooked.
Serve hot or, even better! Cold.
Fresh Zucchini Frittata recipe
