Go Back
Zucchini Frittata Recipe

Zucchini Frittata Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1½ tbsp olive oil, plus extra for the pan
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium zucchini (about 8 oz each), grated on the large holes of a box grater
  • 6 large eggs
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • ½ cup (2 oz) grated Parmesan cheese, plus extra for serving

Method
 

  1. Heat oil in a 10-inch oven-safe nonstick skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Add garlic and cook 1 minute. Stir in zucchini with a pinch of salt; cook until wilted and liquid evaporates, 2 to 3 minutes.
  2. Whisk eggs, salt, pepper, and Parmesan. Pour over zucchini, swirl pan, and lift set edges to let uncooked egg run underneath. Cook until bottom and edges are set but top is runny, 2 to 3 minutes.
  3. Broil 6 inches from heat until puffed and golden, 2 to 4 minutes. Let rest 1 minute, then slide onto a board, slice, and serve with extra Parmesan.

Notes

Broilers vary, so watch closely after the 2-minute mark. The frittata will continue to cook from residual heat as it rests, so pull it when the center still looks a little soft.