A frittata is a type of Italian egg dish. Think of it like a big omelette or a crustless quiche! You mix eggs with some veggies, meats, or cheeses, and then cook it slowly, often finishing it off in the oven.

Can I use other veggies besides zucchini in a frittata?

Absolutely! Frittatas are super versatile. You can toss in bell peppers, mushrooms, spinach, broccoli, or almost any other vegetable you love. Just make sure to cook or sauté them first so they're soft.

Do I have to use a cast iron pan for a frittata?

Nope! While a cast iron pan is great for moving from the stovetop to the oven, any oven-safe skillet will do. Just make sure the handle and other parts can handle the oven's heat.

Why is my frittata sometimes watery?

This can happen if your veggies release a lot of moisture. To prevent this, you can sauté your veggies a bit longer on the stovetop before adding the eggs. This helps remove extra moisture.

Can I use different cheeses in a frittata?

For sure! While cheddar is awesome, feel free to experiment with feta, mozzarella, parmesan, or any other favorite cheese. Each one brings its own unique taste to the dish.

Fresh Zucchini Frittata Breakfast Meal

Name: Zucchini Frittata Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 tablespoons extra-virgin olive oil; 2 cups chopped zucchini (1 medium or medium-large zucchini or about 9 ounces); ½ cup chopped onions (2 ounces); 2 garlic cloves, minced; ½ teaspoon salt; ½ teaspoon pepper; 1 teaspoon dried thyme or 1 tablespoon fresh thyme; ½ cup whole milk; 8 eggs; 4 ounces cheddar cheese, shredded

Description

A Zucchini Frittata is a great breakfast, brunch, or dinner and this recipe is about as easy as it gets. In just about 45 minutes, you can have this tasty Italian dish on your plate.

Ingredients

Units Scale

3 tablespoons extra-virgin olive oil
2 cups chopped zucchini (1 medium or medium-large zucchini or about 9 ounces)
1/2 cup chopped onions (2 ounces)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 cup whole milk
8 eggs
4 ounces cheddar cheese, shredded

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Instructions

Preheat oven: Position a rack in the top third of the oven and preheat to 350° Fahrenheit
Add olive oil: Add oil to cast iron pan and heat to medium to medium-high
Add zucchini, onion, and garlic: Mix and cook zucchini, onion, and garlic.
Add salt, pepper, and thyme.
Cook zucchini: Cook until zucchini is glassy
Whisk milk and eggs: While zucchini is cooking mix together milk and eggs. Use a hand whisk, but don’t overwhisk. Whisk only until everything is combined.
Add cheese: Mix in cheese to the milk and egg mixture.
Once zucchini is glassy, add egg mixture to pan.
Cook on stovetop: Cook until edges start to separate from the skillet. I stir in the middle a bit to help make sure it doesn’t burn. When done, eggs will start to look like they have some doneness, but still be mostly uncooked.
Bake: Bake for 15 to 25 minutes on the upper rack, checking at 15 minutes. The frittata is ready when the center is set and reaches 160°F.
Remove from oven: Remove and allow to cool for five minutes.

Notes

Check out the rest of the post, but there are many opportunities for substitutions in this recipe
To determine when to place in the oven, use the spatula to determine when the edge of eggs is easily separated from the edges of the pan.
You can test for doneness by placing a toothpick in the center. If it comes out mostly clean with no runny egg, it should be done.
Allowing to rest for 5 minutes is important to finish the bake.