Frittatas are a great make ahead meal that you can add almost anything to. This Summer zucchini frittata uses this season's freshest produce!
I love making frittatas for breakfasts. They are a great way to meal prep for the week, and you can add whatever produce and proteins you like to them. I was recently at a farmer's market and came across the most beautiful fresh zucchini. I added it to this frittata and it was amazing!
With Summer winding down and school potentially going back in September, make this Summer zucchini frittata for your family this week.
Tips to Make the Best Frittata
While the full recipe details are below, here are some tips to make the best frittata:
Fry Pan: to make the best frittata, you need a large non-stick skillet that is going to be deep enough to hold all of your ingredients. This is why I love using my deep non-stick skillet from Le Creuset since it is extra deep and has a handle on the end to make it easier to transfer from stove top to oven.
Eggs: to make a frittata to fill your skillet, you will need a large amount of eggs. I recommend using a mixture of whole eggs and egg whites. This is important because it will help reduce the calorie count. You want to whisk the eggs together until they have formed a cohesive mixture.
Cheese: to help bind all of your ingredients together, it helps to add a small amount of cheese. While I have added goat cheese feta to this frittata, I also recommend regular goat cheese, cheddar, or pecorino romano. This is not an exhaustive list and feel free to try any type of cheese you'd prefer!
Produce: add whichever produce you like! This cooking method can be great to use up any leftover produce you have in the fridge that would otherwise go bad. This recipe uses zucchini, however other combinations I love to use include kale, mushrooms, and sweet potatoes to name a few. Get creative with your frittata creations and enjoy the results!
Heat: while it is best to cook the frittata fillings on high heat and to make sure they are cooked through, you want to turn the heat to a lower setting once you add your eggs. This is important because you do not want to burn the eggs. Using a lower heat setting will allow the eggs to get firm. Once you see that the edges of the egg mixture are becoming firm, transfer to the oven.
2 medium zucchinis sliced and quartered, approximately 3 cups
2 cloves garlic, crushed
1 tbsp olive oil
1 tbsp chopped parsley
7 whole eggs
4 egg whites
1/3 cup 2% milk
2 tbsp goat feta cheese (you can substitute for normal feta if you prefer)
Preheat oven to 350F.
Heat a large non-stick skillet on high, add olive oil, garlic, and sliced zucchini and cook until soft, approximately 8 minutes. While the zucchini is cooking, whisk together the whole eggs, egg whites, and milk in a large mixing bowl and set aside.
Add chopped parsley and cook until the parsley is soft, approximately 1 minute.
Reduce heat to medium-low and make sure the filling ingredients are spread evenly in the pan. Add the egg mixture to the pan. Make sure the eggs spread evenly over the filling. Do not stir.
Once the edges of the egg mixture starts to become firm, after about 3 to 4 minutes of cooking, transfer to the preheated oven. Cook until firm at the center, approximately 10 to 15 minutes.