Description
A light and savory zucchini frittata made with eggs, zucchini, onions, cheese, and fresh herbs, perfect for any meal.
Ingredients
Scale
- 4 large eggs
- 1 medium zucchini, thinly sliced
- 1 small onion, diced
- 1 cup shredded cheese (such as mozzarella or feta)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, such as basil or parsley)
Instructions
- Preheat the oven to 375°F (190°C). Slice the zucchini thinly and dice the onion. Crack the eggs into a bowl and have the cheese and herbs ready.
- Whisk together the eggs with a pinch of salt and pepper. Stir in the cheese and chopped fresh herbs if using.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Add the sliced zucchini and cook until tender, about 4–5 minutes.
- Pour the egg and cheese mixture evenly over the vegetables. Cook on the stovetop for 2–3 minutes until the outer edges begin to set.
- Transfer the skillet to the oven and bake until the eggs are fully set and slightly golden, about 10–15 minutes.
- Let the frittata cool slightly in the skillet for 5 minutes before slicing.
- Serve warm, garnished with extra herbs or a drizzle of olive oil.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 370mg