Ingredients
Units
Scale
Ingredients (Serves 4)
- 6 large eggs
- 1/4 cup whole milk or cream (optional, for creamier texture)
- 1 cup zucchini, thinly sliced or grated
- 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano
- 2 tablespoons fresh herbs, chopped (such as parsley, basil, chives, or dill)
- 2 tablespoons olive oil or unsalted butter
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Eggs
- In a medium bowl, whisk the eggs with milk or cream (if using) until well blended.
- Stir in the grated cheese, fresh herbs, salt, and pepper.
2. Cook the Zucchini
- Heat the olive oil or butter in a medium nonstick or oven-safe skillet over medium heat.
- Add the zucchini (and garlic, if using) and sauté for 3-5 minutes, until softened and lightly golden. Season with a pinch of salt and pepper.
3. Add the Egg Mixture
- Pour the egg mixture over the zucchini, tilting the skillet to distribute evenly.
- Reduce the heat to medium-low and cook for 5-7 minutes, or until the edges are set but the center is still slightly runny.
4. Finish the Frittata
- Option 1: Stovetop Finish
- Cover the skillet with a lid and cook on low heat for another 2-3 minutes until the frittata is fully set.
- Option 2: Oven Finish
- Preheat the broiler. Place the skillet under the broiler for 1-2 minutes, watching closely, until the top is golden and set.
5. Serve
- Slide the frittata onto a cutting board or plate and let it cool slightly.
- Slice into wedges and serve warm or at room temperature. Garnish with additional herbs, if desired.
