Zucchini and Parmesan Frittata Recipe
Frittata is the Italian cousin of the omelette – thicker, more filling and packed with vegetables. Italians eat it for a quick breakfast, a light lunch, or cut into cubes and served at parties as small bites. This version with zucchini and Parmesan is delicate, fragrant and tastes great both warm and cold.
This frittata combines Italian simplicity with an exceptionally delicate, almost soufflé-like texture thanks to the milk and Parmesan. Zucchini adds a slightly sweet, fresh note, while Parmesan brings deep, savory umami that makes the dish filling yet still light. It’s one of those dishes that taste like breakfast in a small bar somewhere in Tuscany.
Chef's tips
It’s a good idea to lightly salt the zucchini and squeeze out the excess water so the frittata doesn’t turn watery and collapse after cooking. Mix the eggs only until combined; don’t beat them for too long, or the texture will be too spongy instead of creamy. Take the frittata out of the oven when the center is still slightly wobbly – it will finish cooking in the residual heat and stay juicy.
How to serve
Serve it with a simple arugula salad drizzled with lemon juice and olive oil, and a slice of crusty sourdough bread. It pairs wonderfully with a milky coffee for a lazy weekend breakfast or with a glass of light, dry white wine for dinner. For a picnic, cut it into wedges and pack in a container – it tastes just as good cold.
Ingredients
- eggs - 6 pcs
- zucchini medium, about 250–300 g - 1 pcs
- grated Parmesan you can also use grana padano - 40 g
- milk can be replaced with 30% cream - 40 ml
- olive oil - 2 tablespoons
- onion small - 0.5 pcs
- salt to taste
- freshly ground pepper to taste
- fresh parsley chopped; you can use chives - 2 tablespoons
Preparation
- Wash the zucchini, trim the ends and slice into thin half-moons. Peel the onion and dice finely.
- In a medium pan (preferably non-stick, about 24 cm), heat 1 tablespoon of olive oil over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the zucchini and the second tablespoon of olive oil. Fry for 6–8 minutes, stirring occasionally, until the zucchini softens and is lightly browned on the edges. Season lightly with salt.
- In a bowl, whisk the eggs with the milk, then add the grated Parmesan, chopped parsley, salt and pepper. Mix until the mixture is uniform.
- Reduce the heat under the pan to low. Spread the zucchini evenly over the bottom of the pan, then pour in the egg mixture, gently shaking the pan so the eggs reach everywhere.
- Cook over low heat for 8–10 minutes without stirring, until the edges are set and the center is still slightly moist but not runny. If the top is too wet, cover the pan with a lid for the last 2–3 minutes.
- If your pan is oven-safe, you can finish the frittata under a hot oven grill for 2–3 minutes so the top sets and lightly browns. If not, simply cook a little longer on the stove with the lid on.
- Let the finished frittata cool slightly for 3–5 minutes, then gently slide it onto a plate. Cut into wedges or cubes and serve warm or at room temperature.
Storage
Store leftover frittata in an airtight container in the fridge for up to 2–3 days. You can eat it cold, at room temperature, or gently reheat it in a pan or low oven; avoid microwaving too long so it doesn’t become rubbery.
