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Zucchini Frittata (Recipe)
Light and fluffy eggs filled with sharp thinly sliced sauteed zucchini. This frittata is started on the stove top and finished off in the oven.
BY Tiffany S, MAY 27, 2025

Zucchini Frittata (Recipe)
Ingredients
- 6 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley finely chopped
- 3 tablespoons extra virgin 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
- 1. Preheat oven to 350 degrees F/180 degrees C.
- 2. Whisk eggs in a medium bowl with the salt, pepper and fresh parsley. Set aside.
- 3. 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.
- 4. Add remaining tablespoon of olive oil to the skillet and add the onions. Stir well and cook until golden, about 5 minutes.
- 5. 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.
- 6. 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.
- 7. Remove from oven. Loosen the frittata with a spatula. Cut into slices and serve.
Enjoy!!!
Servings : 4
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 285kcal
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