Spicy Zucchini Frittata
A delightful dish made with fresh zucchini, fluffy eggs, and a hint of spice, perfect for breakfast, brunch, or a light dinner.
Ingredients
Vegetables
- 2 cups Zucchini, chopped Fresh and firm is best
- 1 medium Onion, chopped Yellow or white onion
- 2 cloves Garlic, minced Fresh garlic for best flavor
Eggs
- 6 Large eggs Works perfectly
- 1 cup Parmesan cheese, grated For easy mixing and added richness
Seasonings
- 1 teaspoon Red pepper flakes Adjust to taste
- 1 teaspoon Salt Kosher salt preferred
- 1/2 teaspoon Pepper Freshly ground enhances flavor
Cooking Oil
- 2 tablespoons Olive oil Extra virgin for richness
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté the chopped onions and garlic until softened.
- Add grated or sliced zucchini to the skillet and season with salt, pepper, and red pepper flakes.
- Cook until the zucchini is tender, about 3-4 minutes.
Mixing
- In a bowl, whisk together the eggs and grated Parmesan cheese.
- Pour the egg mixture over the zucchini in the skillet.
Cooking
- Cook on the stovetop for a few minutes until the edges are set.
- Transfer to the oven and bake until the frittata is fully set and lightly golden on top, about 10-15 minutes.
- Remove from oven, let cool slightly, cut into wedges, and serve hot.
Notes
Serve alongside a fresh salad or crusty bread for a complete experience. Leftover frittata can be stored in an airtight container in the fridge for up to three days. Can be reheated in the microwave or oven.