Italian Zucchini and Parmesan Frittata
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $18.00
- Nutrition
- 520 cal · 28g protein
- meatless
- skillet
- high-protein
- quick
- budget
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Italian Zucchini and Parmesan Frittata is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $18 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 10 count eggs
- 2 count zucchini
- 1 count onion
- 1 cup cherry tomatoes
- ¾ cup grated parmesan
- ¼ cup whole milk
- 1 bunch fresh basil
- 2 tbsp olive oil
- 1 count crusty bread
Steps
- Heat the oven to 400°F. Whisk the eggs with the milk, half the parmesan, 1/2 tsp salt and pepper.
- Heat the oil in a 10-inch oven-safe nonstick skillet over medium. Cook the diced onion and thinly sliced zucchini 6-7 minutes until soft and lightly golden.
- Pour in the eggs, scatter the halved tomatoes and torn basil on top and cook undisturbed 3 minutes until the edges set.
- Sprinkle with the remaining parmesan and bake 10-12 minutes until puffed and set in the center and a thermometer reads 160°F.
- Cut into wedges and serve with crusty bread.
- Picky eater tip: serve plain egg wedge and bread, with the tomatoes and basil set aside.
- Make ahead: slice the zucchini and dice the onion up to a day ahead; store the cooked frittata covered in the fridge up to 3 days.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 24 g
- Fiber
- 2 g
- Sugar
- 4 g
- Fat
- 34 g
- Saturated fat
- 10 g
- Sodium
- 640 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop