Zucchini Frittata

    Zucchini Frittata


    4 people made this

    There are infinite variations on the classic frittata; you can use asparagus, tomato, potato, onion or simply cheese.

    Serves: 2 

    • 2 large eggs
    • 1/2 small zucchini, sliced
    • 1/2 clove garlic, thinly sliced
    • 1 tablespoon olive oil
    • salt and pepper
    • a few basil leaves, torn

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Break the eggs into a bowl and whisk with a fork.
    2. Using a medium non-stick frying pan or cast iron pan, saute zucchini and garlic in olive oil until soft. Season with salt and pepper, add basil leaves and remove from heat to cool slightly.
    3. Add zucchini to eggs and stir. Wipe the pan out with kitchen paper and place over medium heat. When the pan is hot, pour in half a tablespoon of olive oil followed by the egg mixture, stirring to distribute evenly. This is a thin frittata, it will cook quickly.
    4. When the eggs are just set, serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate