Prep 15 mins
Cook 30 mins
Over 50 years ago, I was taught to make zucchini frittatas by my grandmother. This is her recipe, which I still use on a regular basis. You can adjust/substitute the herbs to your taste preference to make this recipe "your own". Served with a tossed green salad on the side, it makes a wonderful light dinner. Posted in answer to a request.
- 4 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 teaspoon fresh thyme, chopped (optional) or 1⁄2 teaspoon dried thyme, crushed (optional)
- 1 1⁄2 lbs zucchini
- 2 tablespoons Italian parsley or 2 tablespoons fresh basil, chopped
- 5 large eggs
- 1⁄2 teaspoon salt
- black pepper (to taste)
- 1⁄2 cup freshly grated parmigiano-reggiano cheese (parmesan cheese)
- Preheat broiler (the one in your oven, not the BBQ grill).
- In a small frying pan over medium heat, warm two tablespoons of the olive oil.
- Add the onion and dried thyme (if using it).
- Sauté until the onion wilts (about five minutes).
- Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
- Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
- Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
- Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
- In a bowl, beat the eggs lightly with a fork.
- Beat in the salt, pepper, and cheese.
- Add the drained cooled zucchini and onion mixture.
- Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
- When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
- Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
- Be careful not to overcook the eggs.
- To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
- Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
- Serve warm or cold, cut into wedges.
Dee, this is so delicious that we use this as our base recipe for all our frittata's now, no matter what we add to them. Although zucchini is a favorite with me, we add other veggies that we have on hand. Thank you for getting us out of our egg rut! :)
Very nice frittata! I served it with fresh fruit and coleslaw. I followed the recipe except for some chopped garlic thrown in with the onions. I used dried thyme and fresh basil as that is what I had. I think that sun-dried tomatoes and mushrooms added to the frittata would be good, but as is I want to thank you for sharing your grandmothers recipe. Carole in Orlando
Great base recipe/method for cooking frittatas -- I'm so pleased with how this recipe turned out. I have no confidence as a cook. I don't have that knack for throwing things together in great combinations. That said I choose this recipe because I had a ton of eggs and zucchini. But I also had from my garden a bell pepper and two small stalks of broccoli. In the fridge I had a partial jar of mushrooms and a handful of small-chunked steamed red potatoes leftover from lunch. Knowing that using up leftovers and what you have on hand is the secret to budget cooking, I got brave. I'm so glad I did. I sauteed the pepper with the onions. I added the broccoli probably too soon, but it was okay. I probably should have added at the same time as the zucchini and mushrooms. I threw the cooked potatoes in at the last minute because it suddenly occurred to me and they were already cooked. I used mozeralla cheese with a little parmesan (from the jar in the fridge -- definitely not freshly grated). I was worried because I of course added ingredients, added an extra egg, extra cheese, and used too small of pan --a large cast iron skillet but not 12". I don't think I got my pan hot enough before adding the egg mixture. I panicked over the low setting and my thick mixture due to pan size, so I bumped the heat up a bit probably overcooking the eggs more than designed. Yet despite all this, the frittata was great and eaten completely up by DH, 1 year old son, and 2 year old daughter. This method of cooking a frittata really distinguishes this dish from a quiche or an omelette. Cooking on the stovetop and then under the broiler gave the egg a yummy flavor. I will definitely be repeating this recipe.