Quick, economical, and versatile, the frittata – like many other egg-based dishes – is an option we often turn to when time and ideas for dinner are scarce. However, this zucchini and mint frittata demonstrates how a dish often used as an “emergency solution” can turn into a real delight. Tall and soft – I baked it for a lighter and more digestible version, but it can easily be made in a pan – this zucchini frittata is enriched with two ingredients that pair perfectly: mint and pecorino (a combination I have already successfully experimented with in this zucchini pasta dish). Also excellent cold, the zucchini and mint frittata is perfect for a picnic or to put in the lunch box for the office lunch 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 baked zucchini and mint frittata
- 6 eggs
- 2 slices onion (thinly sliced)
- 14 oz zucchini
- 3 tbsps milk
- 0.7 oz pecorino romano (grated)
- 10 leaves mint
- to taste salt
- to taste pepper
- 4 tbsps extra virgin olive oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan non-stick 10 inch
- 1 Bowl
- 1 Whisk
- 1 Cake pan 9 inch in diameter
- Parchment paper for oven baking only
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 slice them into rounds (1). Slice the onion thinly (I used very little to not overpower the taste of the other ingredients). Place it in a large pan with the oil (2).
Let it wilt slightly 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 grind of pepper, milk, and grated pecorino (5). With a hand whisk or a fork, beat everything vigorously until you get a homogeneous mixture (6).
Wash the mint leaves – I like it to be noticeable, so I added about ten – tear them with your hands and add them to the eggs (7). Now, if you want to bake the zucchini and mint frittata, line a 9 inch diameter cake pan with parchment paper and arrange the zucchini on the bottom (8).
Pour the egg mixture over it, ensuring it is evenly distributed across the pan’s surface (9). Bake the zucchini frittata in a preheated oven at 350°F (static) for about 35 minutes, until puffed and golden (10).
If you prefer the traditional pan method, after preparing the egg mixture, turn the heat 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 eggs have set, using a flat lid or a omelette turner, flip the frittata and cook for another 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 can be stored in the refrigerator for a couple of days.
Tips and Variations
For the oven baking, I chose a 9-inch cake pan to have a sufficiently tall frittata. For the pan cooking method, I would opt for a 9.5-inch pan: the frittata will be lower but it’s easier to achieve an even cooking.
FAQ (Questions and Answers)
What can I use instead of pecorino?
Pecorino romano can be replaced with the same weight of grated parmesan for a milder flavor.
