Zucchini’s up and running for one of the latest, greatest superfoods to add to your healthy ingredient repertoire, making this Zucchini Frittata recipe all the more appealing. Otherwise known as summer squash and originating in Mexico and Central America, zucchini is from the Cucurbitaceae, or gourd, family. What it lacks in substantial flavour on its own, it makes up for in texture and nutritional value. It also adds texture and creaminess to any given recipe, especially this frittata dish. Zucchinis are very high in vitamin B6, vitamin A, and vitamin C, as well as dietary fiber, riboflavin, manganese, phosphorus, magnesium, potassium, and zinc. They’re also high in iron, niacin, and thiamin. They even contain small amounts of protein for those who are always on the search for a little extra. This yummy zucchini frittata recipe serves up to four people and would make for an excellent breakfast recipe, but could also serve well for brunch or lunch. It’s hearty enough to eat all on its own, but you could also add it as a yummy side dish as well.*
2 teaspoons olive oil
2 medium minced shallots
2 1/2 cups zucchini, sliced into pieces
1 cup chopped tomato pieces
6 Large eggs
1/2 cup whole milk
1/2 teaspoon fresh ground pepper
1/2 teaspoon seasalt
2/3 cup freshly grated reggiano parmigiano
1/2 cup fine bread crumbs
Preheat the oven to 350F.
Heat the 2 teaspoons of olive oil in the cast iron pot on the stovetop. Add the shallots and cook for a few minutes until translucent.
Add the zucchini and tomato to the pan and cook over medium heat until most of the moisture has evaporated.
Remove from the heat and set aside.
In a mixing bowl whisk together the eggs and milk until well combined. Add the salt and pepper and mix in.
Add the grated cheese and bread crumbs and stir in.
Add the cooked zucchini mixture to the egg mixture and stir to combine.
Transfer to the cast iron skillet and place into the preheated oven.
Cook for 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let sit on a cooling rack to set for 10 minutes before serving.
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Nutrition Facts for: Zucchini Frittata From Grandmother's Kitchen
Ingredients: Olive oil, shallots, zucchini, tomato, eggs, milk, pepper, salt, parmesan cheese, bread crumbs.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 4 servings.
* Per Serving:Calories 314, Calories from Fat 160, Total Fat 17.8g 27%, Saturated Fat 7.5g 37%, Cholesterol 302mg 101%, Sodium 780mg 32%, Potassium 482mg 14%, Carbohydrates 17.8g 6%, Dietary Fiber 2.0g 8%, Sugars 5.4g, Protein 22.7g, Vitamin A 24%, Vitamin C 31%, Calcium 37%,Iron 14%
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