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 completely cooked on the stove top so there is no oven required to finish it off. 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 The Difference between a Frittata and an Omelette
So I was just having this discussing about the difference between a frittata and an omelette. Pretty similar stuff, eggs, cheese, fillings. So, why are they different?
What’s a Frittata
- A frittata is almost like a Spanish omelette (tortilla), in that it gets flipped in the pan and then cut into slices to serve many people. I know many people finish off their firttatas in the oven under the grill. To do this, you need a cast iron skillet or another kind that has a oven proof handle. I do not, so flipping it is.
What’s an Omelette
- Omelettes are folded over in the pan then usually served to one person
Notes About This Zucchini & Parmesan Omelette
- Make sure to cut your zucchini really thin. Otherwise you risk them not cooking all the way through.
- 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!
Here’s Some More Great Egg Recipes You’ll Love
Get the recipe!
Zucchini & Parmesan Frittata
Ingredients
- 6 large eggs
- 1 Cup parmesan cheese finely grated
- 1/2 Zucchini thinly sliced
- 1/2 Onion finely chopped
- 1 clove Garlic
- 2-3 Tablespoons olive oil
- 1/2 Teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Whisk eggs in a medium bowl, season with salt, pepper and oregano and set aside.
- In a medium skillet set over high heat, add 1 tablespoon of olive oil and the onion. Sautee for about 3-5 minutes, just long enough to soften the onion. Remove onions from pan and set aside.
- In the same pan, add as many zucchini slices as you can without them overlapping each other. Lightly sautee them on each side for just a few minutes until they start to soften and start to brown. Remove from heat and repeat for remaining zucchini slices.
- With the same skillet set over a medium heat, add the remaining olive oil and pour in the whisked eggs. Sprinkle over the onions, parmesan cheese and arrange the zucchini slices completely covering the whisked eggs. Reduce heat to low and cover. Check it every few minutes loosening the sides with a rubber spatula as you go. After 8-10 minutes you should notice the frittata setting quite well. When it seems almost cooked, but still slightly runny in the middle it is time to flip it over. Place a lid on the top of you pan and quickly invert the frittata onto the lid. Once you have done this, slide it back into the pan, runny side down. Leave it to cook for a further few minutes. Place your serving plate over the top of your skillet and flip it one more time onto your serving plate. You should have it face up with the zucchinis at the surface. Cut into slices and serve. This dish is best served fresh off the skillet and hot.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
