Wake up to this Zucchini Parmesan Frittata this weekend. Light and fluffy eggs filled with sharp Parmesan cheese and thinly sliced sauteed zucchini. This frittata is started on the stove top and finished off in the oven. Make it for your next weekend brunch.
You can’t beat a great Breakfast, am I not wrong? There’s nothing quite like a weekend morning with nowhere to be and breakfast slow cooking on the stove top . Admittedly, I don’t often have mornings like this, but when I do, I make the most of it. And wouldn’t this Zucchini & Parmesan Frittata look good on your Breakfast table this weekend? It’s made much the same way as my Cherry Tomato Breakfast Omelette.
What’s This Frittata Like
- Difficulty – This frittata uses eight ingredients (two of which are just seasonings). It’s pretty straightforward to make, just make sure to follow the recipe so your frittata cooks correctly.
- Taste – If you love omelettes, this is a recipe you’ll want to make. A egg based breakfast dish with the flavours of zucchini and parmesan.
- Serving – This frittata will serve four people as part of a brunch or lunch idea. In the recipe card at the end of the post you can easily adjust serving size. Just keep in mind you will need a bigger skillet, if you want to make a larger frittata.
Ingredients
- Eggs – I made this frittata with 6 large eggs.
- Seasonings – This was seasoned with just salt and black pepper.
- Herbs – I added a little fresh chopped parsley to the egg mixture for a bit of a fresh flavour.
- Olive oil – Olive oil was used to cook the frittata
- Zucchini – I used about 1/2 of a medium zucchini. Make sure to thinly slice the zucchini to ensure it cooks all the way through.
- Onion – I used approximately 1/2 of a medium sized onion. The onion was diced small to give flavour but so you don’t have large onions pieces in the frittata.
- Parmesan cheese – It’s best to used fresh grated parmesan cheese for the best flavour.
Instructions
- Preheat oven – Preheat oven to 350 degrees F/180 degrees C.
- Whisk eggs – Whisk eggs in a medium bowl with the salt, pepper and fresh parsley. Set aside.
- Cook Zucchini – Set an 8 inch ovenproof skillet over medium heat on the stove top. Add two tablespoons of the olive oil and the zucchini and give a stir. Cook for about 5 minutes or until the zucchini pieces are soft and cooked. Remove the zucchini from the skillet.
- Cook onion – Add remaining tablespoon of olive oil to the skillet and add the onions. Stir well and cook until golden, about 5 minutes.
- Add eggs to the skillet – Pour the whisked eggs over the onions in the skillet. Evenly add the zucchini pieces so that the entire surface of the eggs have zucchini. Sprinkle over most of the cheese, reserving about 2 tablespoons. Reduce heat to medium and let the frittata cook until the eggs start to set, about 5 – 8 minutes.
- Bake frittata – Sprinkle remaining 2 tablespoons of parmesen cheese over the top and place the skillet in the oven and cook for a further 10 minutes until fully cooked and golden.
- Serve – Remove from oven. Loosen the frittata with a spatula. Cut into slices and serve.
Recipe Tips
- Cut zucchini thin and evenly – Make sure to cut your zucchini really thin. You want them to cook quickly and evenly.
- Prevent it from sticking – Use either a non stick skillet for a well seasoned cast iron skillet. As the frittata is cooking on the stovetop, gently loosen the sides with a spatula to ensure it doesn’t stick as it cooks.
- This Frittata is best served fresh. So, I do not recommend making it in advance and serving it alter. It will become slightly rubbery. Serve it fresh off the stove!
Substitutions
- Parmesan cheese – You can easily use a different cheese like Gruyere, Cheddar, Pecorino or Gouda.
- Onion – If you don’t like onions, you can leave it out all together. Or you can use leeks or green onions for a slightly different flavour.
Serving
Serve this frittata as part of a Breakfast & Brunch or Lunch. Here’s a few dishes you might like to serve on the side.
- Citrus Salad with a Honey Lime Dressing
- 5 Minute Pecan and Goat Cheese Salad
- Tomato Feta and Mint Salad
- Simple Green Salad
- Crispy Bacon or sausages
Frequently Asked Questions
What’s the difference between a frittata and an omelette?
A frittata is an egg based dish that’s similar to an omelette. It’s generally made with a combination of whisked eggs, vegetables, cheese and/or meats. Frittatas can be cooked on the stovetop, finished in the oven, or baked entirely. Omelettes, on the other hand, are folded over in the pan then usually served to one person
How can you reheat a frittata?
The best way to reheat a frittata is to wrap it in foil and place it in a preheated 350 degrees F oven for about 10 minutes.
Spinach & Spring Onion Frittata
A really great brunch or lunch idea! Simple and delicious. I made these in personal size, but you can easily adapt them to a large size and cut into portions.
Spring Asparagus and Gouda Omelette
Why not make a quick and easy omelette this weekend. This fresh Spring Asparagus and Gouda Omelette is the perfect way to greet any weekend morning. Filled with lightly sauteed fresh asparagus,creamy melted Gouda cheese and topped with crisp spring onions. Pour the coffee and you’re all set.
Check out this recipe
Cherry Tomato Breakfast Omelette
Why not make yourself a great omelette! This Cherry Tomato Breakfast Omelette is filled with goodness. Pan sautéed cherry tomatoes and peppers and then topped with fresh parmesan and chives is one to keep in your recipe book for weekend mornings.
Check out this recipe
Zucchini Parmesan Frittata
Wake up to this Zucchini Parmesan Frittata this weekend. Light and fluffy eggs filled with sharp Parmesan cheese and thinly sliced sauteed zucchini.
Servings: 4 servings
Calories: 285kcal
Ingredients
- 6 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley finely chopped
- 3 tablespoons olive oil divided
- 1/2 medium zucchini thinly sliced
- 1/2 medium onion finely chopped
- 3/4 cup parmesan cheese finely grated and divided
Instructions
- Preheat oven to 350 degrees F/180 degrees C.
- Whisk eggs in a medium bowl with the salt, pepper and fresh parsley. Set aside.
- Set an 8 inch ovenproof skillet over medium heat on the stove top. Add two tablespoons of the olive oil and the zucchini and give a stir. Cook for about 5 minutes or until the zucchini pieces are soft and cooked. Remove the zucchini from the skillet.
- Add remaining tablespoon of olive oil to the skillet and add the onions. Stir well and cook until golden, about 5 minutes.
- Pour the whisked eggs over the onions in the skillet. Evenly add the zucchini pieces so that the entire surface of the eggs have zucchini. Sprinkle over most of the cheese, reserving about 2 tablespoons. Reduce heat to medium and let the frittata cook until the eggs start to set, about 5 – 8 minutes.
- Sprinkle remaining 2 tablespoons of parmesen cheese over the top and place the skillet in the oven and cook for a further 10 minutes until fully cooked and golden.
- Remove from oven. Loosen the frittata with a spatula. Cut into slices and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Cut zucchini thin and evenly – Make sure to cut your zucchini really thin. You want them to cook quickly and evenly.
- Prevent it from sticking – Use either a non stick skillet for a well seasoned cast iron skillet. As the frittata is cooking on the stovetop, gently loosen the sides with a spatula to ensure it doesn’t stick as it cooks.
- This Frittata is best served fresh. So, I do not recommend making it in advance and serving it alter. It will become slightly rubbery. Serve it fresh off the stove!
Nutrition Facts
Zucchini Parmesan Frittata
Amount Per Serving (1 serving)
Calories 285
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 292mg97%
Sodium 701mg30%
Potassium 219mg6%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Vitamin A 771IU15%
Vitamin C 8mg10%
Calcium 275mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks For Stopping By & Hope To See You Soon!
