The zucchini and sun-dried tomato frittata with basil is a simple and quick recipe, perfect to prepare at any time, with a few ingredients always at hand.
It’s ideal for using up expiring eggs or bringing a genuine, colorful, and flavorful second course to the table.
The zucchini pair perfectly with the savory sun-dried tomatoes in oil, while fresh basil adds a typically summery aroma 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, cheeses, or spices.
Cut into wedges or squares, it is perfect for a light lunch, a rustic aperitif, or a shared appetizer. It’s also excellent at room temperature or to take out, 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 gestures, you can transform simple 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 F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- 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 Cutter
- Pan 24 cm
Steps
Wash, trim, and slice the zucchini into rounds.
Heat a drizzle of oil in the pan and lightly sauté the onion; add the zucchini, stir, then cover with the lid and cook for about 10 minutes. They should soften but remain green. Adjust the salt shortly before turning off the heat and let them cool slightly by moving the pan off the burner.
Crack the eggs into a large bowl, adjust 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), torn.
Add the zucchini to the egg mixture and heat the pan (no need to wash it) with the oil. Pour everything into the well-oiled pan and cook over low heat with the lid on for 10-15 minutes.
When the edges come off, flip the frittata using a plate and finish cooking for another 5 minutes uncovered.
Serve hot or warm, even cut into squares for a rustic aperitif.
Possible Variations
Add pitted black olives for a Mediterranean touch.
Add a handful of breadcrumbs to the mix for a denser frittata or 1 tablespoon of grated Parmesan for each egg. In this case, watch the salt.
If you prefer an oven version: pour the mixture into an oiled baking dish and bake at 350°F for 25 minutes.
FAQ (Frequently Asked Questions)
How do I store leftover frittata?
In the refrigerator, in an airtight container, for up to 2 days. Also excellent cold.
Can I bake it in the oven?
Yes, in an oiled baking dish at 350°F for about 25-30 minutes.
Can it be frozen?
It’s better not to: cooked eggs tend to change consistency. It’s best to consume it fresh or the next day.
Can I omit the sun-dried tomatoes?
Yes, you can replace them with black olives.
