Zucchini Frittata

This zucchini frittata is made with tender zucchini, onion, eggs, cheddar cheese, and fresh parsley. Cooked in a skillet until golden on both sides, it's an easy meal that's perfect for breakfast, lunch, or a light dinner.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 30

Total Time 40

Ingredients

▢ 4 tablespoon extra virgin olive oil divided
▢ 1 large white onion chopped
▢ 1½ teaspoon kosher salt divided
▢ ½ teaspoon black pepper divided
▢ 2 medium zucchini thinly sliced
▢ 6 large eggs
▢ 50 ml whole milk
▢ 150 g shredded cheddar cheese
▢ 50 g fresh parsley finely chopped

Instructions

Heat 2 tablespoons extra-virgin olive oil in a large non-stick skillet over medium heat. Add 1 large chopped white onion, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
Add 2 thinly sliced zucchini and cook for 8–10 minutes, stirring occasionally, until tender. Remove from the heat and let cool slightly.
In a large bowl, whisk together 6 large eggs, 3 tablespoons (50 ml) whole milk, the remaining ½ teaspoon kosher salt, and the remaining ¼ teaspoon black pepper. Stir in 1½ cups (150 g) shredded cheddar cheese and 1½ cups (50 g) finely chopped fresh parsley.
Add the cooked onion and zucchini mixture to the bowl and stir until evenly combined.
Heat the remaining 2 tablespoons extra-virgin olive oil in the skillet over medium-low heat. Pour in the egg mixture and spread it evenly.
Cook for 8–10 minutes, or until the bottom is golden and the top is mostly set. Carefully place a large plate over the skillet and flip the frittata onto the plate.
Slide the frittata back into the skillet, uncooked side down, and cook for another 5–8 minutes, or until fully set and golden.
Transfer to a serving plate and let rest for 5 minutes before slicing and serving.

Notes

Cook Off Excess Moisture: I like to cook the zucchini until most of its moisture has evaporated, which helps the frittata hold together better and prevents a watery center.

Let the Vegetables Cool Slightly: Allowing the zucchini and onion mixture to cool for a few minutes before adding it to the eggs helps keep the texture light and even.

Flip with Confidence: I use a large flat plate when flipping the frittata. It makes the process easier and helps keep the frittata intact.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. I like to enjoy slices cold or gently reheated in a skillet.

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