Zucchini "Frittata"

90 Reviews
73% would make this recipe again

A zucchini omelet, Italian-Style.

Unlike the French omelet, an Italian «frittata» [pr. frih-TAH-tuh] has the ingredients mixed with the eggs, before the eggs are cooked, rather than being folded inside. Another main difference is that a «frittata» is cooked slowly over low heat, rather than quickly over medium-high heat. Hence, it is firmer in texture and round in shape, since it isn't folded.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 30 min
180 calories/serving

Ingredients

2 tbsp olive oil 30 mL
1 tbsp Parsley and Garlic Base 15 mL
6 zucchini, sliced into 3-4 mm rounds 750 g
6 eggs size large
2 tbsp Parmesan cheese, grated 6 g
2 tbsp marjoram, fresh 14 g
3 tbsp canola oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the zucchini easier.

Method

  1. Prepare the zucchini. Slice them into rounds, 3-4 mm thick.
  2. Heat half of the olive oil in a frying pan. Add the Parsley and Garlic Base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently. Add salt and pepper, cover, and cook over low heat about 7-8 additional min, or until the zucchini is soft, but still al dente. If zucchini are giving out liquid, it must be removed from the pan. Break 2 eggs directly into the pan, then stir, using a wooden spoon and cook 2 min over medium heat. Remove the pan from the heat.
  3. In a large bowl, lightly beat the remaining eggs, using a fork. Add the zucchini mixture to the beaten eggs. Add the grated cheese and chopped marjoram. Season with salt and pepper, then mix well.
  4. Heat the canola oil in a nonstick skillet over high heat. Add the mixture, distributing it evenly over the skillet. Gently lift the edges with a spatula and push them towards the centre. After 3-5 min, the bottom will be cooked to a nice crust. Lower the heat to medium-low and continue to cook until the edges get darker (about 15 more min). Gently shake the skillet occasionally to keep the frittata from sticking. When the frittata has reached a rather firm consistency, it's time to flip it. If this operation makes you nervous, the frittata may be simply finished under a broiler.
  5. Gently lift the edges with a spatula and cover the skillet with a large plate or flat lid. Leave the plate on the skillet 2 min, in order to trap some humidity underneath. This will help the flipping. Hold the skillet handle with one hand and its lid/plate with the other hand, then quickly turn the covered skillet upside-down so that the frittata ends up on the lid/plate. Put the skillet back on the stovetop, gently slide the frittata back in and cook over medium heat about 5 min.
  6. Slide the frittata onto a serving plate and enjoy!

Observations

The zucchini may be cooked in advance, but add the eggs only when ready to make the frittata. The frittata keeps 3 days in the refrigerator. It can be eaten cold or at room temperature. This makes it ideal for packing a lunch.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

180

Fat

15 g

23 %

Saturated 2.7 g
+ Trans 0.1 g

14 %

Cholesterol

190 mg

Sodium

90 mg

4 %

Carbohydrate

6 g

2 %

Fibre

2 g

9 %

Sugars

3 g

Net Carbs

4 g

Protein

8 g

Vitamin A

34 %

Vitamin C

37 %

Calcium

9 %

Iron

20 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1
Fats 2

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

90 Reviews (85 with rating only) 73% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 17, 2008 | I would make this recipe again

This is so tasty. Since I did not have the Parsley and Garlic base, I substitute with some store-brought pesto sauce and it turned out pretty good as well.

Useful 5
forager
february 18, 2018

What do I do with the other half of the olive oil?

Useful 0
Marianne M.
february 28, 2017

Am not overly fond of zucchini, but this wasn't bad. My husband liked it with ketchup.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.