If you’re looking for an easy, high protein, veggie-loaded breakfast, look no further than this zucchini frittata. It’s the perfect dish to serve at your next brunch or to prep ahead of time and eat for breakfast throughout the week. Heck— this frittata tastes great anytime of the day, so having it for lunch or dinner is a great option too!
The origins of frittatas can be traced all the way back to Ancient Rome. Eggs were mixed with vegetables, herbs, cheeses, or whatever else was available to make these little Italian omelettes. Most Mediterranean countries also have some form of omelette-like dish similar to frittatas.
For me, zucchini frittatas hold a special place in my heart. My nonna would often make me zucchini frittatas when I was growing up. Her recipe called for eggs, zucchini, milk, salt, and pepper…that’s it! Somehow, even with minimal ingredients, her frittatas were always so flavorful.
In this recipe, I add ricotta cheese for some added protein and creamy-ness. I add a ton of zucchini because 1.) it tastes delicious, especially in a frittata, and 2.) extra fiber and nutrients 😉
Zucchini Frittata
Ingredients
- 8 large eggs
- 1/4 cup milk of choice
- 1/2 cup ricotta cheese
- 1 medium-sized zucchini, sliced and quartered
- 1/2 yellow onion, diced
- 2 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- Preheat your oven to 375 degrees F. Cut up the zucchini and onions.
- In a medium-sized (oven safe) skillet, heat olive oil over medium-low heat. Add vegetables, salt, and pepper to the skillet. Mix until everything is well incorporated. Cook for 3-5 minutes or until vegetables become tender.
- While the vegetables are cooking, add eggs, milk, and ricotta to a bowl. Mix until everything is well combined.
- Add egg mixture into the skillet with the vegetables. Mix so that the egg mixture is incorporated well into the vegetable mixture. Cook until the edges of the frittata start to become cooked.
- Once the edges are cooked, transfer the frittata from the stovetop to the oven. Cook for 10 minutes or until the center of the frittata is cooked.
- Let the frittata set for at least 5 minutes before cutting. Enjoy!