Zucchini and Herb Frittata

Zucchini and Herb Frittata

Zucchini and Herb Frittata

Yield: Serves 6


1 medium zucchini, sliced in 1/4-in. half moons
2 Tbsp. olive oil
Kosher salt
Black pepper
2 Tbsp. fresh herbs, chopped (basil, mint and/or parsley are all nice)
1/2 medium onion, thinly sliced
11/2 Tbsp. butter
8 large eggs
11/2 Tbsp. milk
1/4 cup cheese, grated (Provolone, Fontina, Jack, & Parmesan are all good choices here)


Oven Temperature: 450-525 degrees

  1. In a 12-in. non-stick skillet toss the zucchini with 1/2-Tbsp. olive oil, salt, pepper and 1 Tbsp. of the herbs.
  2. Flame Height: 4-5
  3. Place the skillet in front of the flame and roast, stirring twice, 1-3 minutes. You want the zucchini just lightly browned. Remove to a small bowl.
  4. In the same skillet toss the onion with the rest of the olive oil, salt and pepper.
  5. Flame Height: 3.4
  6. Roast the onions in the center of the oven, stirring occasionally to brown evenly and soften; 7-10 minutes. Add the zucchini back to the pan and add the butter.
  7. Flame Height: 2.4
  8. Put the skillet back into the oven just inside the doorway to heat up as the butter melts.
  9. Whisk the eggs with the milk, the rest of the herbs and a little salt. Pour this over the onion and zucchini mixture and sprinkle with cheese.
  10. Flame Height: 3.4
  11. Return the pan to the center of the oven and cook for 2 minutes. Rotate the pan and cook for about 2 more minutes or until lightly brown, puffy and firm to the touch.

The frittata also makes a lovely appetizer served at room temperature.

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