Today we talk about another must-have in our kitchen, zucchini frittata, so simple yet so delicious. The zucchini frittata I usually prepare is very fragrant, not only because I like spices, but also because, making it already very tasty, they help reduce the addition of other fats. It’s a perfect finger food gluten-free to eat hot or cold, in slices, as a filling, as a side dish, as a snack, as a lunch to enjoy when we are out and in our free time.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4.5 oz zucchini
- 4 medium whole eggs
- 3.5 tbsp milk
- to taste fine salt
- to taste pepper
- to taste marjoram
- to taste extra virgin olive oil
- 1/2 fresh scallion
Tools
- 1 Bowl
- 1 Pan
Steps
Wash the zucchini (I used just one, which was more than enough as it weighed 4.5 ounces), trim the ends, and cut it into very small cubes.
Finely chop half a scallion (if it’s too large, use just a quarter).
In a bowl, place the eggs, zucchini cubes, milk, salt, and pepper, a pinch of marjoram leaves broken up (or finely chopped), the chopped scallion, and mix everything with a fork.
Brush a non-stick pan (8-9.5 inches in diameter) with extra virgin olive oil and heat it on the small burner over medium heat.
When hot, pour in the mixture and let it cook, still over medium heat, uncovered, until there are no more traces of liquid on the surface.
At this point, turn off the heat (for safety), place a plate larger than the pan over it, and carefully (especially in the presence of oil) slide it onto the plate and then back into the pan. Turn the heat back on and let it cook the other side too (about 5 minutes) with the lid on.
The aromatic zucchini frittata is ready to be enjoyed, perhaps in a sandwich, as in the cover photo.
We can also bake our spiced zucchini frittata in the oven (preheated) at medium height for about 20 minutes at 356°F.
