Quick, economical, and versatile, the frittata – like many other egg-based dishes – is an option we often turn to when time and dinner ideas are scarce. However, this zucchini and mint frittata shows how a dish often used as an “emergency solution” can turn into a true delight. High and soft – I baked it for a lighter and more digestible version, but it can also be easily prepared in a pan – this zucchini frittata is enriched by two ingredients that pair perfectly: mint and pecorino (a combination I have already successfully tried with this pasta with zucchini). Also excellent cold, the zucchini and mint frittata is perfect for a picnic or to pack in a lunch box for the office and will win everyone over with its fresh and inviting flavor.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 224.86 (Kcal)
- Carbohydrates 4.11 (g) of which sugars 0.81 (g)
- Proteins 13.43 (g)
- Fat 18.26 (g) of which saturated 5.55 (g)of which unsaturated 3.95 (g)
- Fibers 1.22 (g)
- Sodium 471.51 (mg)
Indicative values for a portion of 172 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 for the Baked Zucchini and Mint Frittata
- 6 eggs
- 2 slices onion (thin)
- 14 oz zucchini
- 3.4 tbsp milk
- 0.7 oz Pecorino Romano (grated)
- 10 leaves mint
- to taste salt
- to taste pepper
- 4 tbsp extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan non-stick 26 cm
- 1 Bowl
- 1 Whisk
- 1 Cake Pan 22 cm in diameter
- Parchment Paper only for oven baking
How to Prepare Zucchini and Mint Frittata in the Oven or Pan
To prepare the zucchini and mint frittata, start by washing and trimming the zucchini, then cut them into rounds (1). Slice the onion thinly (I used very little, not to overpower the flavor of the other ingredients). Place it in a large pan with the oil (2).
Let it slightly wilt over low heat, then add the zucchini (3). Salt them and cook for 7-8 minutes over high heat, stirring often, until they are soft and slightly golden (4). Turn off the heat.
In a bowl, crack the eggs and add a good pinch of salt, a dash of pepper, the milk, and grated pecorino (5). With a whisk or a fork, beat vigorously until the mixture is homogeneous (6).
Wash the mint leaves – I like it to be noticeable, so I added about ten – tear them with your hands and add to the eggs (7). Now, if you want to bake the zucchini and mint frittata, line a 22 cm diameter cake pan with parchment paper and place the zucchini on the bottom (8).
Pour the egg mixture over, ensuring it is evenly distributed across the entire surface of the cake pan (9). Bake the zucchini frittata in a preheated oven at 356°F (static) for about 35 minutes, until puffed and golden (10).
If you prefer traditional pan cooking, after preparing the egg mixture, turn the flame back on and when the pan with the zucchini is hot, pour in the eggs, cover with a lid, and let cook over low heat for about 5 minutes. When you see that the egg has set, using a flat lid or a frittata turner, flip the frittata and cook for 3-4 minutes on the other side. You can serve the zucchini and mint frittata hot or at room temperature.
Storage
The zucchini and mint frittata keeps in the refrigerator for a couple of days.
Tips and Variations
For oven baking, I chose a 22 cm cake pan to have a fairly high frittata. For pan cooking instead, I would opt for a 24 cm pan, the frittata will be lower but it is easier to achieve uniform cooking.
FAQ
What can I use instead of pecorino?
Pecorino Romano can be replaced with an equal weight of grated parmesan for a milder flavor.
