Frittata di Zucchine (Italian Zucchini Omelet)
Local name: Frittata di zucchine
In short: A thick, golden frittata of tender zucchini, eggs, Parmigiano and fresh herbs, cooked in one pan. Good hot, warm or cold, and easy to pack for a picnic. It takes about 35 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
A frittata is Italian home cooking at its quickest: eggs, vegetables and cheese cooked slowly in a pan until set. Unlike a French omelet it is cooked through, not folded, and it is served in wedges. Zucchini are the classic summer filling. Cooked gently first until soft and golden, they stay sweet and tender inside the egg. Frittata is as good at room temperature as hot, which makes it a favorite for picnics and packed lunches.
Instructions
- Heat the oil in a 25 cm (10 inch) non-stick or well-seasoned ovenproof pan over medium heat. Cook the onion for 3 minutes until soft.
- Add the zucchini and a pinch of salt and cook for 8 to 10 minutes, stirring now and then, until tender and lightly golden. Add the garlic for the last minute, then let the vegetables cool slightly.
- In a bowl, whisk the eggs with the Parmigiano Reggiano, herbs, 1/2 teaspoon salt and pepper. Stir in the zucchini.
- Add a little more oil to the pan if it looks dry. Heat on medium-low, pour in the egg mixture and cook for 8 to 10 minutes without stirring, until the edges are set and the center is still slightly wet.
- Heat the grill. Finish the frittata under it for 2 to 3 minutes until the top is set and lightly golden. Alternatively, flip it onto a plate and slide it back into the pan to cook the other side for 2 minutes.
- Let it rest for 5 minutes, then slide it onto a board and cut it into wedges. Serve warm or at room temperature.
Tips
- Use a pan with an ovenproof handle if you are using the grill. Wrap a plastic handle in foil, or use the flip method instead.
- Swap the zucchini for asparagus, potatoes, spinach or leftover cooked pasta, keeping the same quantity of eggs.
Questions and answers
What is the difference between a frittata and an omelet?
A frittata is cooked slowly and set all the way through, with the filling mixed into the eggs. An omelet is cooked fast, filled and folded, and is often creamy inside.
How long does frittata keep?
Covered in the fridge, it keeps for 3 days. Serve it cold or at room temperature, or reheat slices gently in a low oven.
Can I make frittata without cheese?
Yes. Leave out the Parmigiano Reggiano and add a little extra salt. The frittata will be slightly milder but still tender.
How long does it take to make Frittata di Zucchine (Italian Zucchini Omelet)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Frittata di Zucchine (Italian Zucchini Omelet)?
About 240 kcal per serving, with 15 g of protein, 7 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 7 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
