The Zucchini and Tropea Onion Frittata is a very quick and practical main course that is part of simple cuisine. It can be cooked at any time since the ingredients are always available in the market. To enhance the flavor, I added Tropea onions, which are delicious, and alongside Parmesan, I added Pecorino Romano… what can I say… excellent result! If you’re looking for similar recipes, also check out Frittata Recipes both in the pan and baked.
Recipe from 25/08/2016 updated
Other similar recipes
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 250.85 (Kcal)
- Carbohydrates 6.91 (g) of which sugars 2.11 (g)
- Proteins 15.66 (g)
- Fat 19.06 (g) of which saturated 7.59 (g)of which unsaturated 3.53 (g)
- Fibers 1.71 (g)
- Sodium 1,196.32 (mg)
Indicative values for a portion of 176 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21.16 oz zucchini
- 2 Tropea red onions
- 3 eggs (medium)
- 1.76 oz Parmigiano Reggiano DOP (grated)
- 1.76 oz Pecorino Romano (grated)
- 0.21 oz basil (20 leaves)
- 3.38 tbsp milk
- 2 tbsp extra virgin olive oil
- 0.14 oz fine salt
- 1 pinch pepper
Tools
- Kitchen Scale
- Cutting Board
- Frying Pan
- Lid
- Bowl
Steps
Clean the onions and wash the zucchinis. Slice them and cut the flowers into strips. In a pan, gently brown the onion with the oil and after a few minutes add the zucchinis and the flowers. Let them cook over moderate heat with a lid for 20 minutes.
Pour the eggs and cheeses into a bowl and lightly beat with a fork. Add the milk, torn basil, salt, pepper, and mix. Combine the zucchinis with the cooled Tropea onions with the eggs and blend.
Pour everything into a hot pan, greased and wiped with kitchen paper. Cook on low heat for 10 minutes, turn off the heat, cover with the lid and leave it for 10 minutes so it sets well (that’s how I do it), then turn the heat back on and as soon as it detaches from the sides, turn it over with the help of the lid and let it cook for another 5 minutes and the Zucchini and Tropea Onion Frittata is done.
