The ZUCCHINI FRITTATA is a delicious main course with a delicate flavor, easy and quick to prepare.
You’ll just need to have eggs, zucchini, and a few other ingredients in the fridge, and your dinner or lunch will be ready in 15/20 minutes.
I don’t give up on this dish even in winter because I prepare it using pre-sliced frozen zucchini.
You can also fill sandwiches, serve it at buffets cut into cubes.
If you liked this delicious frittata, don’t miss the following links:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 eggs
- 3 1/2 oz grated Parmesan cheese
- to taste parsley
- to taste salt
- 1 zucchini (large)
- to taste extra virgin olive oil
Tools
- Knife
- Cutting Board
- Pan
- Lid
- Whisk
Steps
Wash the zucchini thoroughly under running water, dry them, and with the help of a knife and a cutting board, remove the ends.
Cut them into slices or cubes and set aside.
Take a pan and heat a dash of extra virgin olive oil.
Add the zucchini, add salt, sprinkle with parsley, stir, and cook with the lid on for about 10 minutes.
Meanwhile, break the eggs into a bowl, add the grated Parmesan and parsley, season with salt, and beat vigorously with a whisk.
Check the cooking of the zucchini and if they are ready, pour the egg and cheese mixture into the pan.
Cook with the lid on and over low heat for about 5 minutes, then flip the frittata with the help of a plate or a flat lid. For convenience, I use a frittata pan.
Cook for another 5 minutes and then serve.
Serve hot or cold. Enjoy your meal.
Storage and Tips…
Store in the fridge in a container with a lid.
Consume within 2/3 days.
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