When it comes to quick, nutritious, and versatile meals, a frittata is always a winner. This Zucchini Frittata is no exception, offering a delightful combination of fresh vegetables, eggs, and cheese that’s both satisfying and packed with flavor. Whether you’re looking for a hearty breakfast, a light lunch, or a simple dinner, this frittata fits the bill perfectly.

Zucchini is the star of this dish, bringing with it a wealth of nutritional benefits. Rich in vitamins A and C, zucchini is known for its role in boosting the immune system and promoting healthy skin. It’s also a great source of dietary fiber, which supports digestive health and helps maintain steady blood sugar levels. Additionally, zucchini is low in calories and high in water content, making it a fantastic ingredient for those looking to enjoy a filling meal without the extra calories.

Carrots and onions add a touch of sweetness and depth of flavor to the frittata, while also contributing their own health benefits. Carrots are packed with beta-carotene, a powerful antioxidant that supports eye health, while onions are known for their anti-inflammatory and heart-protective properties. The eggs in this recipe provide high-quality protein, essential for muscle repair and overall body function, and the mozzarella cheese adds a creamy, melty texture that ties everything together.

What makes this frittata truly special is its versatility. You can easily customize it by adding your favorite vegetables, herbs, or even a different type of cheese to suit your taste. It’s also a great way to use up any leftover vegetables you have on hand, turning them into a delicious and nutritious meal.

Let’s dive into the culinary delight of our zucchini frittata and see just how easy it is to make this wholesome dish!

Ingredients

• 2 large zucchini (630 g)
• 1 carrot (130 g)
• 1 onion (110 g)
• 4 eggs
• 80 g mozzarella cheese
• 3 tbsp. olive oil
• ½ tsp. salt
• ½ tsp. coriander powder
• Black pepper to taste
• 4-5 stems fresh thyme

Directions

1. Grate finely the zucchini, carrot, and onion.
2. In a nonstick pan, heat 2 tablespoons of olive oil over medium heat. Add the grated vegetables and sauté until half-cooked.
3. Season with salt, coriander powder, black pepper, and fresh thyme.
4. In a mixing bowl, beat the eggs like for an omelet.
5. Add the half-cooked vegetables to the beaten eggs, and stir gently to combine.
6. Add mozzarella cheese to the egg and vegetable mixture, and mix again.
7. In the same nonstick pan, add olive oil and heat over medium heat.
8. Pour the egg and vegetable mixture into the pan, spreading it evenly with a spatula.
9. Cook, covered, the frittata on one side until it sets and turns golden brown (5-7 minutes).
10. Carefully flip the frittata using a large plate and cook the other side until it’s solid and golden brown (5-7 minutes).
11. Let it cool slightly and serve.

Nutritional Information (Per Serving)

• Calories: 275
• Protein: 13.22 g
• Fat: 20.33 g
• Carbohydrates: 11.38 g
• Fiber: 3 g

Serving Information

• Servings: 8
• Prep Time: 15 minutes
• Baking Time: 45 minutes

Storage & Tips

• Storage: Store any leftover frittata slices in an airtight container in the refrigerator for up to 3 days.
• Tip: Feel free to customize the recipe with additional vegetables or your preferred choice of cheese for a unique culinary experience.