Zucchini Frittata
Whip up a mouthwatering zucchini frittata that’s not just packed with protein, but also a hit with the little ones! Featuring fresh zucchini and fluffy eggs, this easy-to-make dish is perfect for breakfast or brunch. Plus, a sprinkle of cheese adds a melty finish that everyone will love!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Parsley
- 2 large zucchinis, grated
🥛Dairy & Eggs(3)
- 5 eggs
- 1/2 feta cheese
- Mozzarella cheese, grated
Nutrition (per serving)
Calories
261
Protein
18g
Carbs
6g
Fat
19g
👨🍳 Instructions
- 1
Grate the zucchinis and drain them in a cloth before cooking.
- 2
In a bowl, crack 5 eggs and add 1/2 feta cheese.
- 3
Add the grated zucchinis to the egg mixture.
- 4
Season with parsley and mint.
- 5
Layer the mixture in a baking dish, adding another layer of grated zucchini and two handfuls of mozzarella on top.
- 6
Bake everything for about 35 minutes at 180 degrees Celsius.
💡 Pro Tips
- ✓After grating zucchini, salt it at 2% by weight (about 1/2 teaspoon per 250g) and let it sit 15-20 minutes before wringing in cloth; this osmotically draws out 30-40% more water than draining alone, preventing a soggy frittata.timing2% salt by weight, 15-20 minutes, 30-40% water reduction
- ✓Crumble feta into 1/4-inch pieces rather than mixing it whole into the egg base; this prevents it from sinking to the bottom and creates pockets of salty richness distributed throughout, plus the larger pieces won't dissolve into the egg proteins.technique1/4-inch crumble size
- ✓Reduce oven temperature to 160°C (320°F) and bake for 40-45 minutes instead of 180°C/35 minutes; this lower, slower heat allows the egg's proteins (primarily ovalbumin) to set gradually without the exterior edges overcooking and the center remaining custard-like.timing160°C, 40-45 minutes (vs 180°C/35 min)
- ✓Use a 9-inch cast iron or ceramic dish and pre-heat it for 3 minutes; the thermal mass prevents the bottom from setting too quickly while the top finishes cooking, ensuring even curd formation throughout.equipment9-inch diameter, 3-minute pre-heat
- ✓Stir the egg mixture gently for 30 seconds after combining to achieve 70% even distribution of zucchini, then stop stirring; continued agitation breaks apart curds and prevents them from reforming into a cohesive set.technique30 seconds maximum stirring, 70% distribution target
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Zucchini Frittata
Whip up a mouthwatering zucchini frittata that’s not just packed with protein, but also a hit with the little ones! Featuring fresh zucchini and fluffy eggs, this easy-to-make dish is perfect for breakfast or brunch. Plus, a sprinkle of cheese adds a melty finish that everyone will love!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Parsley
- 2 large zucchinis, grated
🥛Dairy & Eggs(3)
- 5 eggs
- 1/2 feta cheese
- Mozzarella cheese, grated
Nutrition (per serving)
Calories
261
Protein
18g
Carbs
6g
Fat
19g
👨🍳 Instructions
- 1
Grate the zucchinis and drain them in a cloth before cooking.
- 2
In a bowl, crack 5 eggs and add 1/2 feta cheese.
- 3
Add the grated zucchinis to the egg mixture.
- 4
Season with parsley and mint.
- 5
Layer the mixture in a baking dish, adding another layer of grated zucchini and two handfuls of mozzarella on top.
- 6
Bake everything for about 35 minutes at 180 degrees Celsius.
💡 Pro Tips
- ✓After grating zucchini, salt it at 2% by weight (about 1/2 teaspoon per 250g) and let it sit 15-20 minutes before wringing in cloth; this osmotically draws out 30-40% more water than draining alone, preventing a soggy frittata.timing2% salt by weight, 15-20 minutes, 30-40% water reduction
- ✓Crumble feta into 1/4-inch pieces rather than mixing it whole into the egg base; this prevents it from sinking to the bottom and creates pockets of salty richness distributed throughout, plus the larger pieces won't dissolve into the egg proteins.technique1/4-inch crumble size
- ✓Reduce oven temperature to 160°C (320°F) and bake for 40-45 minutes instead of 180°C/35 minutes; this lower, slower heat allows the egg's proteins (primarily ovalbumin) to set gradually without the exterior edges overcooking and the center remaining custard-like.timing160°C, 40-45 minutes (vs 180°C/35 min)
- ✓Use a 9-inch cast iron or ceramic dish and pre-heat it for 3 minutes; the thermal mass prevents the bottom from setting too quickly while the top finishes cooking, ensuring even curd formation throughout.equipment9-inch diameter, 3-minute pre-heat
- ✓Stir the egg mixture gently for 30 seconds after combining to achieve 70% even distribution of zucchini, then stop stirring; continued agitation breaks apart curds and prevents them from reforming into a cohesive set.technique30 seconds maximum stirring, 70% distribution target