Frittata

Italy's answer to the omelet — looser, flatter, baked instead of folded. This zucchini and goat-cheese version is summery, but the recipe takes any vegetable in your fridge.

Frittata

Italy’s answer to the omelet — looser, flatter, baked instead of folded. This zucchini and goat-cheese version is summery, but the recipe takes any vegetable in your fridge.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 8 large eggs
• 0.25 cup whole milk
• 80 g parmigiano-reggiano, grated
• 2 medium zucchini, sliced into thin rounds
• 1 small onion, thinly sliced
• 100 g goat cheese, crumbled
• 2 tbsp olive oil
• A small handful of fresh basil, torn
• Salt and black pepper

Method

 

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a 10-inch oven-safe skillet (cast iron is perfect) over medium. Add the onion and a pinch of salt; cook until soft, about 5 minutes.
3. Add the zucchini and cook another 5 minutes until just tender. Spread evenly across the pan.
4. Whisk the eggs, milk, parmesan, salt, and a generous amount of pepper. Pour over the vegetables in the skillet. Don’t stir — let the bottom set 1-2 minutes.
5. Scatter the goat cheese on top. Transfer the skillet to the oven and bake 12-15 minutes until just set in the center and barely jiggling.
6. Let rest 5 minutes. Top with torn basil. Slice into wedges. Eat warm or at room temperature.

Notes

Great clean-out-the-fridge recipe. Swap zucchini for asparagus, peppers, leftover roasted potatoes, or sautéed greens — the technique stays the same.