Zucchini Frittata
In this zucchini frittata, fresh mint and basil brighten the mild taste of zucchini. Make this easy Italian omelet for breakfast, lunch or dinner.
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- Prep time
- 11 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup diced zucchini, (1 small)
- 0.5 cup chopped onion
- 1/2 cup grape tomatoes, or cherry tomatoes, halved
- 0.25 cup slivered fresh mint
- 0.25 cup slivered fresh basil
- 0.25 teaspoon salt, divided
- 5 large eggs
- Freshly ground pepper, to taste
- 1/3 cup crumbled goat cheese, (2 ounces)
Instructions
- 1
Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
- 2
Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
- 3
Preheat the broiler.
- 4
Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
- 5
Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.