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