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Zucchini and Herb Frittata

Zucchini and Herb Frittata

A simple and nourishing Zucchini and Herb Frittata made with fresh zucchini, aromatic herbs, and creamy eggs, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 8 Large Eggs
  • 1/4 cup Milk or Cream
  • 2 Medium Zucchini, grated
  • 1/2 Yellow Onion, finely diced
  • 2 Garlic Cloves, minced
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Dill, chopped
  • 1 tablespoon Fresh Chives, chopped
  • 1/2 cup Parmesan Cheese, grated
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Black Pepper, or to taste

Method
 

  1. Grate the zucchini and squeeze out excess liquid.
  2. Preheat the oven to 375°F (190°C). Heat olive oil in a skillet, add onion and cook until softened.
  3. Stir in minced garlic and cook for another minute.
  4. Add the grated zucchini to the skillet and cook until tender.
  5. Whisk together eggs, milk or cream, herbs, salt, and pepper in a bowl.
  6. Remove skillet from heat, distribute zucchini mixture, and pour egg mixture over it.
  7. Sprinkle remaining Parmesan cheese on top.
  8. Bake for 20-25 minutes until set and golden brown.
  9. Let it rest for 5 minutes before slicing and serving.

Notes

Squeeze the zucchini to avoid a watery frittata. Use an oven-safe skillet for best results. Allow to rest before slicing.