Zucchini Frittatawith Onion and Parmesan
Italian baked frittata with sautéed zucchini and onion, beaten eggs, and Parmesan, served in firm yet moist slices.
The frittata cooks the vegetables before adding the eggs and finishes in the oven, which distinguishes it from a folded omelet. The zucchini releases some of its water in the skillet; then, eggs and Parmesan form a round, cohesive, and still moist dish.
Ingredients
Base
Egg mixture
Seasoning
Preparation
Sauté the vegetables
Heat olive oil in an ovenproof skillet and cook onion and zucchini until soft and excess liquid evaporates.
10 minutesAdd the eggs
Mix eggs, Parmesan, salt, and pepper, then pour over the vegetables, distributing evenly.
5 minutesBake the frittata
Bake at 180 °C until edges are firm and the center is cooked but still moist.
15 minutes
Substitutions
Pecorino can replace Parmesan for a saltier flavor; dry any watery vegetable used instead of zucchini.
Storage
Cool within two hours, cover, and keep refrigerated in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
