| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 small cloves garlic
- Olive oil, for sauteing
- 1 medium zucchini
- 1/2 bunch basil
- 8 eggs
- 2 tablespoons milk
- Salt and pepper
- 1/4 cup grated Parmesan
Instructions
- Preheat the broiler.
- Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
- Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
- Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn’t much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
- Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 131 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 218 mg |
| Sodium | 251 mg |
Reviews
Loved the recipe for the foundation of my own frittata based on what I had on hand. Would’ve used 2 medium zucchini if I hadn’t read this. Added shallots and green onions,substituted cilantro for basil, and 4 cheese Mexican blend for Parmesan. I cooked everything longer than recipe zuc and shallots for 4 mins. Let eggs cook on top of stove until almost cooked but broiler was a must. Perfectly browned crunchy top. Would do this again with all my leftover veg.
very easy and turned out great. didn’t need a mandolin. Will add red pepper or onions next time. Eggs take longer than 1 minute to set on stove.
Excellent. This was my first attempt at a Frittata and it did not disappoint. I didn’t feel a mandolin was needed, just keep the zucchini slices uniform. Also, I halved the recipe and kept all stove top cooking at medium heat. (Pre-grated parm also was the topping—but ready in minutes and worth every bite!
It would be helpful if you indicated the level of heat “on the stove”. Not sure why you would need a mandoline for a medium zucchini… this is not back breaking work. “Let it sit for one minute”… and then what? I still don’t know the temp I’m supposed to be using at this point.
As a dish to serve, I give it 5 stars. But the quality of the RECIPE leaves much to be desired. You need concise directions.
This was very easy and flavorful. No garlic on hand, substituted 1 tbl of finely chopped red onion. I also did not broil the frittata, but placed it in a 400 degree oven for 15 – 20 mins. It soufled nicely and was a great for a Sunday brunch.
Very good. I made this for breakfast. I will keep the recipe!
I loved the result, but I had lots of questions making this recipe. First I didn’t have basil (froze the night before) so I used cilantro. I had pecorino, not Parmesan. I had a medium zucchini, but was halving the recipe. I used it all anyway – what do you do with half a cut zucchini. I used an 8″ saute pan. I minced the garlic and heated both the oil and garlic to medium high – I didn’t want the whole clove in the finished product. The timings weren’t right because I had more zucchini and I’m at 6100′ altitude so sometimes things just take longer. I had to pull the egg mixture from the sides to let the excess egg run underneath. And I needed the saute pan to be closer to the broiler to get a light brown crust. I like recipes that give me measurements (cups, tablespoons) or weights not medium zucchini and bunch of basil. My bunches vary seasonally and my idea of medium may not be your idea of medium!
Just wondering if I’m reading this wrong or if the recipe is missing something…. once the eggs are in the pan the cooking time is 2 minutes (between stovetop and broiler)??? Doesn’t seem like nearly enough time for that many eggs to cook!
I made this super easy and super delicious recipe for dinner (along with some fresh baked bread) and my husband and I really enjoyed it. The longest part of the meal was slicing the vegetables, which took probably 5 minutes. Definitely recommend to anyone, especially with all the abundant zucchini (or sub squash!) this time of year!
Excellent side dish using all the great zucchini we have this year. I added a dash of cayenne and some onion. Will make it again for brunch this weekend.