Zucchini Frittata

  • Yield : 1 frittata
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1/6th recipe

Italian frittatas are a cross between an omelet and quiche cooked in a skillet. Slow cooking is needed to remove most of the water in the zucchini and avoid a soggy frittata.

Frittatas can be eaten hot or cold.



  • 1 medium (8 oz, 225 g) zucchini, shredded
  • 6 large eggs
  • 2 tablespoons (30 ml) fresh mint, minced
  • 2 tablespoons (30 ml) fresh parsley, minced
  • 1/4 teaspoon (1.25 ml) kosher salt or to taste
  • 1/8 teaspoon (1 ml) fresh ground black pepper or to taste
  • 2 to 3 tablespoons (30-45 ml) Romano cheese, grated
  • 2 tablespoons (30 ml) butter or margarine

Method of Preparation

Step 1

Rinse zucchini, remove ends and shred.

Step 2

In a large bowl, beat eggs using a fork or whisk until uniform in color. Add zucchini and remaining ingredients. Stir to thoroughly combine.

Step 3

Heat butter in a 10-inch non-stick skillet over low heat until melted. Rotate pan to coat bottom and sides with butter.

Step 4

Add egg mixture and use a spoon or spatula to even out the mixture. Cook 15 to 20 minutes uncovered, on low heat until bottom is browned and top has set.

Step 5

Using a large flat plat or other rigid flat surface (small cutting board), cover the pan and flip to release the frittata. Carefully slide the frittata back into the pan.

Step 6

Cook uncovered an additional 15 to 20 minutes or until the second side has browned and the frittata has cooked through.

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