Zucchini frittata is a super quick mid-week dinner you can prepare in no time! (and it’s super delicious)

If you are looking for a simple solution for a mid-week dinner, zucchini frittata could be the perfect recipe for you. It’s ready in less than 10 minutes and when paired with a salad and some sourdough bread is a perfectly balanced meal, rich in fibers and proteins.

Zucchini frittata: tips and variations

How to flip your frittata  (without breaking it)
There are a few things you might want to try to avoid breaking the frittata while flipping it.
After you pour the batter into the pan, cover with a lid to let the top dry out and cook the inside of the frittata quicker. Then Use a flat lid that you can put over the frittata. Flip the pan upside down, while keeping the lid pressed on to the frittata. Put the pan back on the stove and let the frittata slide from the lid back into the pan.
The type of pan you are using is also key. A good quality non-stick will make the job easier for sure.

Use the oven
A super easy way to cook your frittata (and not having too much to worry about) is baking. Using the oven instead of the stove top is a great way to make frittata, without the need to flip it. You can use a non-stick baking tray or line your tray with parchment paper. Smear some oil on the bottom of the tray, pour the batter and cook in a  preheated oven at 180°C (375°F) for 10 to 15 minutes.

Reduce food waste
If you have some leftover stir-fried zucchini in the fridge, use your them to make frittata. Got some other veggies? add them too! Since zucchini have a delicate and quite bland taste they can paired with a lot of other vegetables. Use eggplants, bell peppers, peas, asparagus, artichokes or even tomatoes.

Make it even quicker
If you have little to no time, grate the zucchini instead of chopping them, add the scallions, grated zucchini salt and pepper into the beaten eggs and cook. To precooking involved.

Lunchbox idea
Frittata is perfect for a lunchbox, you can make amazing panini with frittata. Try using my simple focaccia as bread. Add some mayo and sliced tomatoes and you’re good to go.

Ingredients for 4 servings

• 2 medium size zucchini or one large
• 1 scallion or half of a small onion
• 4 eggs
• salt and pepper to taste
• chili pepper (optional)
• 1 tablespoon of parmigiano or pecorino (optional)
• extra virgin olive oil, or clarified butter

How to prepare zucchini frittata

Step 1
In a 12in. non-stick frying pan add 1 teaspoon of oil, the chopped scallion or onion and the chili pepper. Cook for a minute then add the finely chopped zucchini and season with a pinch of salt. Cook the zucchini until tender ( 5 minutes should be enough).

Step 2
While the zucchini are cooking mix the egg in a bowl. Add the parmigiano or pecorino, the pepper and a 1/4 tsp of salt.

Step 3 
Remove the zucchini from the pan and pour them into the egg mixture. Put the pan back on the stove on low heat. Add a teaspoon of oil and rotate the pan to distribute the oil.
Pour the batter into the pan and cook around three minutes per side.
Serve either hot or cold. With a salad as a side it’s a well balanced mid-week meal.

IMPORTANT: Italian frittata should be thin, not an inch thick. If you use a smaller pan make two instead of one, but keep it as this as possible.