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What Is a Frittata?
A frittata is an Italian dish that is similar to an omelette or quiche, as it is also egg-based. It is usually enriched with extra ingredients such as protein, veggies, and cheese. The word “frittata” translates to “fried” in English.
This summer is the perfect time to make a zucchini frittata.
This recipe is so easy to make but absolutely delicious. Imagine thick and fluffy frittata loaded with thin slices of zucchini and adorned with sweet corn kernels.
I love it that I can serve frittata as a healthy breakfast, as a quick lunch, or even dinner for the entire family. It’s so easy to make and takes practically 15 minutes.
Ingredients for Egg Frittata
- Eggs
- Oil
- Onion
- Zucchini
- Sweet corn
Frequently Asked Questions
What’s the Difference between an Omelette and a Frittata?
Frittatas are usually cooked in a skillet or iron pan on the stovetop, and then finished in the oven. Additionally, the fillings are usually mixed into the eggs rather than folded in the center.
How Do I Bake a Frittata?
Bake until the knife in the center comes out clean, and when the top is golden brown.
How Many Calories?
This recipe has 172 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served as is. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Zucchini and Corn Frittata
Ingredients
- 6 large eggs
- 6 pinches salt
- 1 1/2 tablespoons oil
- 1/2 onion (sliced)
- 1 zucchini (about 8 oz. (226 g))
- 1/2 cup frozen sweet corn
Instructions
- Preheat oven to 400°F (207°C).
- Crack the eggs into a big bowl and add the salt and lightly beaten the eggs.
- Heat up a cast-iron skillet (preferred) on medium heat and add the oil. Saute the onion until slightly caramelized before adding the zucchini and sweet corn.
- Cook for 30 seconds before adding the eggs into the skillet. Cook for 1-2 minutes or until the edges of the eggs start to turn light brown.
- Transfer the skillet into the oven and bake for 10 minutes. Broil for 1 minute or until surface is nicely browned. Remove from the oven, and sliced into wedges. Serve warm.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I have this in the oven right now. I also did some additions. Chopped red bell, chopped italian Parsley, shallots instead of onion, 1 large fresh picked zuke, and plenty of fresh grated Reggiano Parmesan. I whipped the egg whites first then blended in the yolks. I put it in a cake pan to cook. Its real puffy and aromatic
how much is the serving size for this dish ?
If cut in 8ths it will be 2 pieces. This recipe will normally serve 3 people.
My wife loved this. However the instructions for cooking the zucchini for 30 seconds barely cooked them. They needed way more time in the skillet.
Sure you can cook longer, I like my Zucchini just barely cooked and retains a crunch.
Cook longer if you like.
I added mushrooms in with the zucchini and a handful of Monterey-jack cheese. Yum!
Awesome!
I added some diced red bell papper (for colour) and a light sprinkling of pepper jack cheese. Turned out great. Thanks for the recipe.
Your zucchini frittata sounds so yummy!
I used my Rachel Ray’s deep pan and it worked just fine. As long as your pan its oven safe it should be okay :)
Would you believe I made this for breakfast as soon as I saw the recipe? It’s probably wonderful as is, but I added a little finely sliced fresh basil when I poured in the eggs and then sprinkled about 1/2 c of crumbled queso fresco over the top when I put it in the oven (it doesn’t last long once opened, so it was a nifty way to use some leftovers from taco night on Sunday–I think any cheese would work fine if one feels like gilding a perfect product–traditional frittatas don’t need cheese, but I think some dill and feta would also be a yummy combo with the corn and zucchini). This 6 egg frittata is the perfect size for a smaller family and cooked nicely in my well seasoned 9″ iron skillet–it’s going to be part of our summer rotation for lunch and/or light supper. LOVE your recipes, and I’ve made a bunch of them and have your terrific cookbook on my kitchen shelves. Although I follow many of them to the letter, I also appreciate the way I can sometimes springboard from them into something new
Hi Janet, you’re very fast! I love your modifications, such great ideas. I will have to try next time. Thanks again for your support! :)
Can we use any other pan other than a Cast iron