Parmesan Zucchini Frittata

A simple, rustic frittata that lets a few fresh ingredients shine. Tender zucchini and sweet sautéed onions are folded into fluffy eggs with nutty parmigiano reggiano, then cooked until lightly golden and perfectly set. It’s light, savory, and just as good for a quick weeknight dinner as it is for a laid-back brunch.

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Zucchini & Parmesan Frittata

Servings: 4-6

Prep Time: 20 minutes

Cook Time: 10 minutes

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Ingredients

• For the Frittata
  • 2 – 3 tablespoons extra virgin olive oil
  • 2 medium zucchini (about 1 pound), thinly sliced
  • 1/2 yellow onion, diced
  • 1 teaspoon freshly ground black pepper
  • 4 eggs
  • 4 ounces grated Parmigiano Reggiano

Instructions

1. Sauté onions: Heat 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onion and cook until translucent, about 6 minutes. Transfer to a plate.
2. Cook zucchini: Return the pan to heat and cook zucchini over medium heat until softened and lightly browned, about 5 minutes.
3. Prepare egg mixture: In a large bowl, whisk eggs vigorously until smooth and slightly foamy. Stir in grated Parmigiano Reggiano until well combined.
4. Combine: Add the cooked onions and zucchini to the egg mixture and stir until evenly incorporated.
5. Cook first side: Reduce heat to medium-low and pour mixture into the skillet. Gently shake the pan to level. Cook until edges are set but center is slightly runny, about 5–7 minutes.
6. Flip the frittata: Place a flat plate over the skillet and carefully invert the frittata onto the plate. Slide it back into the pan, cooked side up.
7. Finish cooking: Cook for an additional 3–5 minutes until fully set.
8. Serve: Slide onto a plate, slice, and serve warm.

Homemade | homemadecooking.com