Love Zucchini? Love Eggs? Then you will absolutely adore this Zucchini Frittata.
This is one of our favourite breakfasts and lunch recipes to make when we’re trying to save. It’s super frugal and extremely easy to make.
Zucchini Frittata
Course: AppetizersCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
15
minutesCalories
330
kcalTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 tbsp Olive Oil
1 tsp Garlic-crushed
7 medium Zucchini -chopped into thin coins
2 Tomatoes-chopped
1 tsp Oregano
1 tsp Basil
6 Eggs-beaten
0.5 tsp Salt
1 Brown Onion -chopped fine
Directions
- Heat olive oil in a heavy bottomed frypan, cook the onion and garlic until soft and fragrant.
- Add the zucchini and cook for 5 – 8 minutes.
- Add the tomatoes, herbs and sugar and cook until vegetables are just tender.
- Add the beaten eggs and gently move the vegetables around to allow the egg to run through the mixture.
- Cover and cook on low heat until the eggs are set and the edges leave the sides of the pan.
- When the frittata is set and brown on the bottom, stand for 5 minutes, then slide out onto a plate – serve warm cut in wedges.
Notes
- Zucchini Frittata is suitable to freeze for up to two weeks.
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