Zucchini and Parmesan Frittata
An Italian-style frittata cooked low and slow — sliced zucchini, parmesan, and herbs in a creamy egg base, set in the oven and cut into wedges.
Ingredients
- large eggs8
- zucchini2 medium, thinly sliced
- parmesan1/2 cup, grated
- whole milk1/4 cup
- shallot1, thinly sliced
- fresh basilsmall handful, torn
- extra-virgin olive oil2 tbsp
- fine sea salt and black pepperto taste
Steps
Preheat oven and whisk eggs.
Heat oven to 350F (175C). Whisk eggs, milk, parmesan, salt, and pepper in a large bowl.
Warm oil and cook vegetables.
In a 10-inch oven-safe skillet, warm olive oil over medium heat. Soften the shallot for 2 minutes, then add zucchini and cook until just tender and lightly golden, 6 minutes.
Add egg mixture and set edges.
Spread the vegetables evenly. Pour in the egg mixture and let the edges set for 1 minute.
Bake until just set.
Transfer to the oven and bake until just set in the center, 12-15 minutes.
Cool and garnish with basil.
Cool 5 minutes, scatter basil over the top, and slide onto a plate. Serve warm or at room temperature.
Nutrition, per serving. 270 calories. Protein 19.5 grams, 29 percent. Carbs 5 grams, 7 percent. Fat 19 grams, 64 percent. Fiber 1 grams, sugar 3 grams, saturated fat 5 grams, sodium 380 milligrams. Estimated from ingredients.
