Subscribe for weekly menus!
A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Frittata di Zucchine
Breakfast
Italian
Vegetarian
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.
Cook Mode
Stops your screen from going dark
Stops your screen from going dark
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 Zucchine4
Nutrition for 1 serving (1 wedge)
250Calories (kcal)
16Protein (g)
9Carbs (g)
17Fat (g)
Protein 16.0g25%
Carbs 9.0g14%
Fat 17.0g60%