Zucchini Frittata Recipe
Category: Main Dishes
Servings: 4
If you’re looking for a delicious and versatile dish that can be enjoyed at any time of day, this zucchini frittata is the perfect choice. Packed with the fresh flavor of zucchini, complemented by aromatic menta (mint) and rich Grana Padano DOP cheese, this frittata is easy to prepare and perfect for breakfast, brunch, or even dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| Ground Nutmeg | To taste |
| Grana Padano DOP Cheese | 50g |
| Zucchini | 450g |
| Extra Virgin Olive Oil | 50g |
| Garlic Clove | 1 |
| Fine Salt | To taste |
| Ground Black Pepper | To taste |
| Small Zucchini | 100g |
| Extra Virgin Olive Oil (for frying) | 30g |
| Fresh Mint Leaves | To taste |
| Fine Salt (for seasoning) | To taste |
| Ground Black Pepper (for seasoning) | To taste |
Instructions
To prepare this delightful zucchini frittata, start by washing and drying the zucchinis thoroughly. Take the smaller zucchinis, cut them into very thin rounds, and then season them with chopped fresh mint leaves for an aromatic touch. Add salt to taste, making sure the zucchini slices are well-seasoned.
Next, dice the remaining zucchini into small cubes, setting them aside for later.
Now, take a non-stick frying pan with a diameter of about 28 cm (11 inches) and heat 50g of extra virgin olive oil over medium heat. Add the whole garlic clove to the oil and sauté it until golden brown, infusing the oil with its aromatic flavor. Once the garlic reaches a golden color, remove it from the pan to avoid overcooking.
In the same pan, add the diced zucchini and cook for a few minutes until they begin to soften. Season the zucchini with salt, making sure they are perfectly seasoned. Once the zucchini pieces have cooked down, add the grated Grana Padano cheese. Continue stirring to ensure the cheese melts into the zucchini mixture, giving it a rich, creamy texture.
Meanwhile, crack the eggs into a bowl and beat them well. Add a pinch of ground nutmeg, salt, and black pepper to the eggs and whisk until smooth and well-combined. Once the zucchini mixture in the pan is ready, pour the beaten eggs over the vegetables. Stir gently to distribute the zucchini evenly through the egg mixture. Continue to cook over low heat until the eggs begin to set at the edges.
Once the frittata’s edges are firm, place a large plate over the top of the frying pan. With one swift motion, carefully flip the pan upside down onto the plate. This step will help turn the frittata over without breaking it. After flipping, place the pan back on the stove, and arrange the thin rounds of zucchini you prepared earlier on top of the frittata. Let the frittata cook for another 2-3 minutes on the other side until the eggs are fully set and the zucchini rounds are incorporated into the dish.
The result is a golden, fluffy frittata with a delicious zucchini and cheese filling, perfect for a quick lunch, a light dinner, or a satisfying breakfast. Let the frittata cool slightly before serving, and enjoy the savory goodness of this classic Italian dish.
Serve it warm or at room temperature, and if you prefer, garnish with a few extra fresh mint leaves to bring out the bright, refreshing flavor of the zucchini.
Enjoy your zucchini frittata, a dish that’s both simple to make and full of flavor!
By following these detailed instructions, you’ll easily create a restaurant-quality zucchini frittata right in your kitchen. It’s a perfect example of how humble ingredients like zucchini can come together to create something delicious and comforting.
