Ingredients
- Zucchini: 2 medium-sized zucchinis, sliced
- Onion: 1 medium onion, thinly sliced
- Eggs: 6 large eggs
- Olive Oil: 2 tablespoons
- Fresh Herbs: 1 tablespoon of chopped fresh basil or parsley
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C), and ensure your frying pan is oven-safe.
- Combine Ingredients: In a bowl, whisk together the eggs, salt, and pepper. Set aside.
- Prepare Your Cooking Vessel: Heat the olive oil in a frying pan over medium heat. Add the sliced onions and zucchini, cooking until softened, about 5-7 minutes.
- Assemble the Dish: Pour the beaten eggs over the sautéed vegetables in the pan. Stir gently to combine, then let it cook for about 3 minutes.
- Cook to Perfection: Transfer the pan to the preheated oven and bake for 10-12 minutes, or until the eggs are set.
- Finishing Touches: For a crispy top, place the pan under the broiler for 1-2 minutes until golden and slightly bubbly.
- Serve and Enjoy: Let the frittata cool slightly before slicing into wedges. Serve warm or at room temperature, garnished with fresh herbs.
Notes
- For a cheesy twist, add shredded mozzarella or crumbled feta to the eggs before cooking.
- This frittata can be made ahead of time and stored in the fridge for up to 3 days.
- Feel free to add other vegetables like bell peppers or spinach for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baked, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 200mg
Keywords: Zucchini Frittata, Onion Frittata, Easy Frittata, Breakfast Frittata, Vegetarian Frittata, Brunch Recipes, Egg Frittata