Zucchini Frittata

🛒 Ingredients

• Zucchini 300 g · 51 kcal
• Eggs 300 g · 462 kcal
• Parmesan cheese, grated 50 g · 196 kcal
• Onion 100 g · 40 kcal
• Olive oil 30 g · 265 kcal
• Fresh parsley, chopped 10 g · 4 kcal

👨‍🍳 Instructions

1. Slice zucchini into thin rounds and finely dice the onion. Heat olive oil in an oven-safe, non-stick skillet (about 20-25 cm diameter) over medium heat.
2. Add onion to the skillet and sauté for 3-5 minutes until softened, then add zucchini and cook for another 5-7 minutes until tender, stirring occasionally. Remove from heat and set aside.
3. In a large bowl, whisk eggs thoroughly. Stir in grated Parmesan cheese, chopped fresh parsley, a pinch of salt, and black pepper to taste. Add the cooled zucchini and onion mixture to the egg mixture and mix gently.
4. Pour the egg mixture back into the same skillet and spread evenly. Cook on the stovetop over medium-low heat for 8-10 minutes until the edges are set and lightly golden.
5. Preheat your broiler. Transfer the skillet to the broiler and cook for 2-4 minutes, or until the frittata is puffed, golden brown on top, and fully set. Watch carefully to prevent burning.
6. Remove the frittata from the broiler, let it cool in the skillet for a few minutes, then slide it onto a cutting board. Slice into wedges and serve warm.