Zucchini Frittata

This is one of our favorite go to recipes.  It’s quick, tasty, and there are endless variations.

Serves 3


6 eggs

1/2 cup milk

1 medium sized zucchini, grated

1/4 cup of cheese

salt and pepper


I have a small frying pan that I use for omelets and frittatas.  It is a 10 inch non-stick skillet.  Frittatas can be fickle, so I also put some olive oil into this pan so that the egg WILL NOT STICK!  All of the ingredients can be mixed in the same bowl.  Add salt and pepper to suit your taste.  Since I use sharp cheddar cheese, I add one dash of sea salt and three dashes of black pepper.  Or thereabouts.

Heat the skillet on low.  Lower heat means the eggs cook more evenly and do not brown as quickly.  Cook the frittata until the edge of the frittata is firm.  A thick ring of cooked egg should edge the pan.  The middle will still be runny, but there will be some cooked egg along the edges.  Place a plate over the skillet.  Holding the plate in place, flip the skillet upside down, so that the frittata is on the plate.  Quickly slide the frittata back into the pan, runny side down.  The top should be a nice golden color.  Cook until the eggs are completely done throughout the entire frittata. 

I always manage to spill a bit of egg.  I grumble, clean it up, and enjoy whatever I’ve managed to get back into the pan.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s