Though its peak season is summer, zucchini is available year-round—just be sure to pick out the best-looking squashes. They should be firm (not spongy), vibrant in color, and free of blemishes. Cooking the squash before stirring it into the egg mixture helps eliminate some of the moisture, and adds a nice crisp-tender texture to the creamy eggs and cheese. Though it bakes primarily in the oven, finishing the frittata under the broiler gives the top and outer edges a bit of crispness. Serve the dish with toast and fruit for breakfast, or with sautéed mushrooms for dinner.
1 tablespoon olive oil
1 cup ½ medium yellow onion, thinly sliced
3 cups 1 large zucchini, chopped
2 ounces Parmesan cheese, grated (about ½ cup), divided
8 large eggs
¾ teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon paprika
3 tabelspoons chopped flat-leaf parsley
How to Make It
Preheat oven to 400°F. Heat oil in a 9-inch cast-iron or ovenproof skillet over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini, and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes.
Reserve 2 tablespoons cheese and set aside. Whisk together remaining cheese, eggs, salt, pepper, and paprika. Pour over vegetables in skillet, and cook, stirring gently, until eggs just begin to set, about 1 minute. Transfer skillet to preheated oven, and bake until edges are set but center is still slightly loose, 5 to 6 minutes.
Increase oven temperature to broil, and broil until center is set and top is lightly browned, about 2 minutes. Serve topped with reserved Parmesan and parsley.
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