Made By Emily
Breakfast

Zucchini and Egg Frittata

A delicious zucchini and egg frittata served on a plate.

Ingredients

  • 1 medium zucchini (about 200 g), grated
  • 1 medium onion, finely chopped
  • 2 large eggs
  • 1 teaspoon Italian herbs (or mixed dried herbs)
  • Salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup (120 ml) milk
  • 2 tablespoons (30 g) all-purpose flour
  • 3.5 oz (100 g) cheese (cheddar or feta), grated
  • Fresh dill, chopped (about 2 tablespoons)
  • 2 sausages (cooked), sliced (optional)
  • 1-2 ripe tomatoes, sliced
  • Paprika, for seasoning

Instructions

  1. Prepare the Vegetables: Grate the zucchini and place it in a clean kitchen towel or paper towel. Squeeze out excess moisture. Finely chop the onion and set aside.
  2. Mix the Egg Base: In a mixing bowl, whisk together the eggs, Italian herbs, salt, black pepper, milk, and flour until smooth and well combined.
  3. Combine Ingredients: Stir the grated zucchini, chopped onion, grated cheese, and fresh dill into the egg mixture. Ensure everything is evenly mixed.
  4. Preheat the Pan: Heat a non-stick skillet over medium heat and add a splash of olive oil or butter to coat the bottom.
  5. Cook the Frittata: Pour the zucchini and egg mixture into the skillet, spreading it out evenly. Top with the sliced sausages and tomatoes. Sprinkle a bit of paprika over the top.
  6. Set and Flip: Allow it to cook for about 5-7 minutes, or until you see the edges setting. Carefully slide a large plate under the frittata and flip it like a pancake to cook the other side for an additional 5-7 minutes until it’s cooked through and the cheese is melted.
  7. Serve: Gently slide the frittata onto a serving plate. Let it cool slightly before slicing into wedges. Serve warm.

Recipe Notes

  • For a creamier texture, consider adding a splash more milk or a dollop of sour cream to the egg mixture.
  • If you prefer a crispier bottom, increase the heat slightly during the first cooking phase but watch closely to avoid burning.
  • Fresh herbs elevate the flavor; mint or basil can be wonderful alternatives to dill.

Nutrition Estimate

  • Calories: 250 per serving
  • Protein: 14 g
  • Carbs: 10 g
  • Fat: 16 g