The zucchini and sun-dried tomato frittata with basil is a recipe that is simple and quick, perfect to prepare at any time, with just a few common ingredients.
It’s ideal for utilizing eggs nearing expiration or to serve a genuine, colorful, and flavorful main course.
The zucchini blends perfectly with the saltiness of the sun-dried tomatoes in oil, while the fresh basil provides a typically summer fragrance that makes this frittata even more inviting. The texture remains soft and moist inside, but it can be customized to taste with the addition of breadcrumbs, cheese, or spices.
Cut into wedges or squares, it is perfect for a light lunch, a rustic aperitif, or a shared appetizer. It is excellent even at room temperature or to take outside, to the beach, or to work.
It can be cooked in a pan or in the oven and keeps for a couple of days without losing flavor. It is a versatile recipe, perfect even for those following a vegetarian diet or seeking practical and quick solutions for the weekly menu.
With a few simple steps, you can transform basic ingredients into a fragrant and tasty frittata: the zucchini and sun-dried tomato frittata with basil is one of those recipes to note among the great summer classics.
READ TIPS AND FAQS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: All Seasons
Ingredients
- 6 eggs
- 2 zucchini
- 5 sun-dried tomatoes in oil (well-drained and patted dry)
- basil
- extra virgin olive oil
- salt
- pepper
- dried onion (or fresh)
Tools
- Vegetable Slicer
- Frying Pan 24 cm
Steps
Wash, trim, and slice the zucchini into rounds.
Heat a drizzle of oil in the pan and lightly brown the onion; add the zucchini, stir, then cover with a lid and cook for about 10 minutes. They should soften but remain green. Adjust the salt just before turning off the heat and let them cool by moving the pan off the stove.
Break the eggs into a large bowl, season with salt and pepper, and beat well with a fork.
Add the sun-dried tomatoes cut into small pieces and the basil leaves (washed and dried), chopped.
Add the zucchini to the egg mixture and heat the pan (no need to wash it) with oil. Pour everything into the well-oiled pan and cook over low heat with a lid for 10-15 minutes.
When the edges detach, flip the frittata using a plate and finish cooking for another 5 minutes uncovered.
Serve hot or warm, also cut into squares for a rustic aperitif.
Possible Variations
Add pitted black olives for a Mediterranean touch.
Mix in a handful of breadcrumbs for a firmer frittata, or 1 tablespoon of grated Parmesan for each egg. In this case, watch the salt.
If you prefer a baked version: pour the mixture into an oiled baking dish and bake at 350°F (180°C) for 25 minutes.
FAQ (Frequently Asked Questions)
How do I store leftover frittata?
In the fridge, in an airtight container, for up to 2 days. It’s also great cold.
Can I bake it in the oven?
Yes, in an oiled baking dish at 350°F (180°C) for about 25-30 minutes.
Can it be frozen?
It’s best not to freeze: cooked eggs tend to change texture. It’s advisable to consume it fresh or the next day.
Can I omit the sun-dried tomatoes?
Yes, you can replace them with black olives.
