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Frittata Di Zucchine Zucchini

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Ingredients

Adjust Servings:
4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped (optional) or 1/2 teaspoon dried thyme, crushed (optional)
1 1/2 lbs zucchini
2 tablespoons italian parsley or 2 tablespoons fresh basil, chopped
5 large eggs
1/2 teaspoon salt
black pepper (to taste)
1/2 cup freshly grated parmigiano-reggiano cheese (parmesan cheese)

Nutritional information

294.9
Calories
205 g
Calories From Fat
22.8 g
Total Fat
5.7 g
Saturated Fat
239.7 mg
Cholesterol
565.5 mg
Sodium
9.7 g
Carbs
2.4 g
Dietary Fiber
6.2 g
Sugars
14.2 g
Protein
198g
Serving Size

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Frittata Di Zucchine Zucchini

Features:
    Cuisine:

    Followed the recipe closely BUT forgot to add the basil and threw in an extra handful of cheese. WINNER! Will make this again and get creative. Is the only way to load photos via Facebook? Bummer.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Frittata Di Zucchine (Zucchini Frittata), Over 50 years ago, I was taught to make zucchini frittatas by my grandmother This is her recipe, which I still use on a regular basis You can adjust/substitute the herbs to your taste preference to make this recipe your own Served with a tossed green salad on the side, it makes a wonderful light dinner Posted in answer to a request , Followed the recipe closely BUT forgot to add the basil and threw in an extra handful of cheese WINNER! Will make this again and get creative Is the only way to load photos via Facebook? Bummer , I’ve made this recipe many times and eat it for breakfast, lunch, and dinner! I like it best when use both basil and parsley, but it’s always delicious


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    Steps

    1
    Done

    Preheat Broiler (the One in Your Oven, not the Bbq Grill).

    2
    Done

    in a Small Frying Pan Over Medium Heat, Warm Two Tablespoons of the Olive Oil.

    3
    Done

    Add the Onion and Dried Thyme (if Using It).

    4
    Done

    Saut Until the Onion Wilts (about Five Minutes).

    5
    Done

    Prepare the Zucchini by Cutting Off the Stems and Blossom Ends, Cut Them in Half Lengthwise, and Then Cut Them Crosswise Into Thin Slices.

    6
    Done

    Add the Zucchini, Cover and Cook Over Medium Heat, Stirring Occasionally (until Tender but not Mushy- About 10 to 12 Minutes).

    7
    Done

    Just Before the Zucchini Slices Are Done, Add the Fresh Thyme (if Using It) and the Basil or Parsley.

    8
    Done

    Place the Mixture in a Colander to Cool and Allow Excess Water to Drain Out (about Ten Minutes).

    9
    Done

    in a Bowl, Beat the Eggs Lightly With a Fork.

    10
    Done

    Beat in the Salt, Pepper, and Cheese.

    11
    Done

    Add the Drained Cooled Zucchini and Onion Mixture.

    12
    Done

    Pour the Remaining Two Tablespoons Olive Oil in a Flameproof 12-Inch Skillet or Omelet Pan and Place Over Medium Heat.

    13
    Done

    When It Is Hot Enough to Make the Eggs Sizzle, Pour in the Egg Mixture, Making Sure the Zucchini Mixture Is Distributed Evenly.

    14
    Done

    Immediately Reduce the Heat to Low and Cook the Frittata Gently Until It Is Set (about 12-15 Minutes).

    15
    Done

    Be Careful not to Overcook the Eggs.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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