Zucchini "Frittata"

90 Reviews
73% would make this recipe again

A zucchini omelet, Italian-Style.

Unlike the French omelet, an Italian «frittata» [pr. frih-TAH-tuh] has the ingredients mixed with the eggs, before the eggs are cooked, rather than being folded inside. Another main difference is that a «frittata» is cooked slowly over low heat, rather than quickly over medium-high heat. Hence, it is firmer in texture and round in shape, since it isn't folded.

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Ingredients

??? olive oil ???
??? Parsley and Garlic Base ???
??? zucchini, sliced into 3-4 mm rounds ???
??? eggs size large ???
??? Parmesan cheese, grated ???
??? marjoram, fresh ???
??? canola oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A mandolin will make slicing the zucchini easier.

Method

  1. Prepare the zucchini. Slice them into rounds, 3-4 mm thick.
  2. Heat half of the olive oil in a frying pan. Add the Parsley and Garlic Base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently. Add salt and pepper, cover, and cook over low heat about 7-8 additional min, or until the zucchini is soft, but still al dente. If zucchini are giving out liquid, it must be removed from the pan. Break 2 eggs directly into the pan, then stir, using a wooden spoon and cook 2 min over medium heat. Remove the pan from the heat.
  3. In a large bowl, lightly beat the remaining eggs, using a fork. Add the zucchini mixture to the beaten eggs. Add the grated cheese and chopped marjoram. Season with salt and pepper, then mix well.
  4. Heat the canola oil in a nonstick skillet over high heat. Add the mixture, distributing it evenly over the skillet. Gently lift the edges with a spatula and push them towards the centre. After 3-5 min, the bottom will be cooked to a nice crust. Lower the heat to medium-low and continue to cook until the edges get darker (about 15 more min). Gently shake the skillet occasionally to keep the frittata from sticking. When the frittata has reached a rather firm consistency, it's time to flip it. If this operation makes you nervous, the frittata may be simply finished under a broiler.
  5. Gently lift the edges with a spatula and cover the skillet with a large plate or flat lid. Leave the plate on the skillet 2 min, in order to trap some humidity underneath. This will help the flipping. Hold the skillet handle with one hand and its lid/plate with the other hand, then quickly turn the covered skillet upside-down so that the frittata ends up on the lid/plate. Put the skillet back on the stovetop, gently slide the frittata back in and cook over medium heat about 5 min.
  6. Slide the frittata onto a serving plate and enjoy!

Observations

The zucchini may be cooked in advance, but add the eggs only when ready to make the frittata. The frittata keeps 3 days in the refrigerator. It can be eaten cold or at room temperature. This makes it ideal for packing a lunch.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

180

Fat

15 g

23 %

Saturated 2.7 g
+ Trans 0.1 g

14 %

Cholesterol

190 mg

Sodium

90 mg

4 %

Carbohydrate

6 g

2 %

Fibre

2 g

9 %

Sugars

3 g

Net Carbs

4 g

Protein

8 g

Vitamin A

34 %

Vitamin C

37 %

Calcium

9 %

Iron

20 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Good source of  :
Iron, Manganese, Pantothenic Acid, Potassium, Vitamin B6, Vitamin C
Source of  :
Calcium, Fibre, Magnesium, Niacin, Omega-3, Phosphorus, Vitamin B1, Vitamin D, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1
Fats 2
More info
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Reviews

90 Reviews (85 with rating only) 73% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 17, 2008 | I would make this recipe again

This is so tasty. Since I did not have the Parsley and Garlic base, I substitute with some store-brought pesto sauce and it turned out pretty good as well.

Useful 5
january 23, 2009 | I would make this recipe again

Simple & tasty. Nice different way to make eggs and sneak veggies in.

Useful 0
june 17, 2012 | I would make this recipe again

I love these recipes that make things like zucchini a viable veggie alternative in our house. I used to occasionally pan-fry zucchini with some Italian-type seasoning, but it was never a big seller. This recipe has no problems with disappearing at all. I'm trying it with fresh rosemary tonight because I don't have marjoram right now, but it worked just fine - maybe better.

Useful 0

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