Zucchini Frittata

Frittata with zucchini is an Italian classic during the summer season. You can also use it as a filling for your sandwiches… baguette anyone?

Ingredients (for 2)

  • 4 eggs
  • 2 large zucchini
  • 1/2 onion
  • 1/4 cup milk
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp fresh basil
  • 2 tbsp olive oil
  • salt & black pepper



  • Cut the zucchini in half, remove any seeds and finely slice each half
  • Finely dice the onions
  • Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
  • Beat the eggs in a bowl and add milk, grated parmesan cheese, coarsely chop fresh basil and a pinch of salt and black pepper; stir to combine
  • Heat the olive oil, add the sliced zucchini and onions, and sauté for 10 minutes, stirring from to time at medium heat
  • Spread the zucchini evenly over the bottom of the pan and pour in the eggs
  • Cook at low heat for a couple of minutes, until base and edges are set
  • Turn over, cook for two minutes more and serve immediately