Frittatas are probably one of the easiest ways to make a satisfying breakfast or light meal without fuss. This one mixes tender zucchini with fresh herbs, making it feel like a little Italian countryside on a plate. It’s quick to cook and easy to adjust depending on what you have in the fridge.
The Story Behind This Recipe
I started making frittatas regularly once I realized they’re great for those mornings when you want something wholesome but don’t want to spend forever in the kitchen. Zucchini, with its mild flavor and soft texture, blends so well with eggs and just a handful of herbs.
I usually throw this frittata together when zucchini is in season or when I have leftovers from other dishes. What’s nice is that it doesn’t need fancy ingredients or complicated steps. Just eggs, zucchini, some fresh herbs like parsley or thyme, and a bit of cheese if you like.
One small habit I’ve picked up is to cook the zucchini gently in a bit of olive oil first, letting it soften and release its flavor. Then, pouring the eggs over and finishing it off in the oven is the trick to get a fluffy center and a golden top without flipping anything.
Usually, my family serves this with a simple green salad or crusty bread, but it’s just as good on its own. Sometimes it even works well cold, so it’s nice for a packed lunch or a snack if you have leftovers.
The reactions always surprise me—such a simple dish feels more special than scrambled eggs or an omelet. And it’s effortless enough to become a weekday habit without feeling like a challenge.
Cuisine: Italian
Course: Breakfast
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 6 large eggs
- 1 medium zucchini, thinly sliced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan or Pecorino cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Step 1. Preheat your oven to 375°F (190°C).
- Step 2. Heat olive oil in an ovenproof skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Step 3. Add the sliced zucchini and cook gently until just tender, about 5 minutes. Season with a little salt and pepper.
- Step 4. In a bowl, whisk the eggs with cheese, parsley, thyme, and a pinch of salt and pepper.
- Step 5. Pour the egg mixture evenly over the zucchini and onions in the skillet. Cook without stirring for 2-3 minutes until the edges begin to set.
- Step 6. Transfer the skillet to the oven and bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top.
- Step 7. Remove from oven and let sit a few minutes before slicing and serving.
Tips for Success
- Make sure to slice the zucchini thinly so it cooks evenly and quickly.
- Use an ovenproof skillet to avoid transferring the frittata to another dish—it saves cleanup.
- If you don’t have fresh herbs, dried herbs like oregano or basil can work, but use sparingly.
- Leftover frittata keeps well in the fridge for up to two days and reheats nicely in a skillet or microwave.
Variations & Substitutions
- Swap zucchini for thinly sliced bell peppers or asparagus for seasonal variations.
- Add a handful of chopped spinach or kale for some greenery.
- Use feta or goat cheese instead of Parmesan for a tangier flavor.
- For a bit of heat, sprinkle red pepper flakes into the egg mixture.
