Frittata di Zucchine

A golden, fluffy egg frittata studded with sautéed zucchini, fresh mint, and Pecorino. Cut into wedges and eaten warm or at room temperature — the ultimate frugal Italian breakfast or brunch.

RECIPE

Frittata di Zucchine

A golden, fluffy egg frittata studded with sautéed zucchini, fresh mint, and Pecorino. Cut into wedges and eaten warm or at room temperature — the ultimate frugal Italian breakfast or brunch.

Prep10 mins

Cook15 mins

Total25 mins

Servings4

Breakfast

Italian

Vegetarian

Ingredients

• 6 eggs
• 2 medium zucchini, thinly sliced
• 50g Pecorino Romano, grated
• Fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 1 small onion, thinly sliced
• Salt and black pepper to taste

Preparation

1

Heat olive oil in a 25cm non-stick or cast iron skillet. Sauté onion until soft, then add zucchini. Cook until golden, about 8 minutes.

2

Beat eggs with Pecorino, torn mint, salt, and pepper.

3

Pour egg mixture over the zucchini. Cook on medium-low until the bottom is set, about 5 minutes.

4

Either flip the frittata using a plate or finish under the broiler for 2-3 minutes until golden on top.

5

Slide onto a cutting board. Cut into wedges. Serve warm or at room temperature.

Servings and Nutrition

Number of Servings in Frittata di Zucchine

4

Nutrition for 1 serving (1 wedge)

250

Calories (kcal)

16

Protein (g)

9

Carbs (g)

17

Fat (g)

Protein 16.0g

25%

Carbs 9.0g

14%

Fat 17.0g

60%