• Alessandra DeNardo

A Fancy Zucchini Frittata

Updated: Nov 18, 2020

Frittatas are one of my Dad's specialties, and one of my favorites. They're perfect for cleaning out your fridge and taking random (or not random) simple ingredients and turning them into something delicious. This Frittata is probably my favorite combination, and is made by caramelizing an entire onion, that melds into the egg, loses all of its shape, and adds amazing flavor. I then add zucchini (two ways) and cream cheese, top it with micro-greens and VOILA this thing is fancy and extremely good. Watch Instagram highlights for How-to, it's very helpful.

Good For: Breakfast, Lunch, or Dinner! My favorite: Brunch. I made this once for a group brunch I hosted, like I said it seems fancy/elevated, but its really easy. Sure to impress. It actually takes fairly long to caramelize all those onions and then make sure the Zucchini is cooked (25-35 min), so make sure you have enough time to cook this to perfection before your guests arrive. It can be eaten at room temp, in fact I prefer that.


- 2 large zucchini (most of it chopped in cubes, some sliced thin for top)

- 1 med-large white onion, sliced in thin strips

- ~10 cherry tomatoes, cut fairly small. Mine were large so I cut in 4s. 

- Parmesan or pecorino Romano cheese 

- Olive Oil/butter

- Creamcheese 

- 6 eggs 

- Micro-greens 

- Salt/pepper 

- Chopped scallions (if you want... I had them and added to top at the end) 

I took this photo when the Zucchini was about 2 minutes from done, but you get the idea...


1) Crack your 6 eggs, whisk, and add 1 C Parmesan or pecorino cheese. Put to side. 

2) Heat med size frying pan to medium-low and add ~2 TBSP olive oil. Once oil is hot, add onions and begin frying. Oil should coat the onions but not drench them. If you need more, add. Season onions with salt/pepper. Continue cooking and moving around. The goal is to caramelize them and turn brown (happens slowly). 

3) Once the onions seem almost caramelized (15-20 min, depending) add the chopped zucchini. Move around in pan and add a bit more olive oil (1 TBSP) to mixture. Keep cooking zucchini until it is cooked to your taste (try it). If it’s still very hard, continue cooking. 

4) Add cherry tomatoes and cook for about 1 min until the water is taken out of them. Once everything is done, add 1-2 pats of butter to mixture and coat the bottom of the pan. It should already be oily but this will make sure eggs don’t stick. 

5) Lower heat on the pan. Add the eggs and move ingredients around so that they are evenly distributed in the egg mixture. Raise the heat SLIGHTLY. The eggs should start bubbling with air which means they are cooking. Cook for about 5 min. Shake the pan to test how cooked everything is.

6) Once it is almost hard but still has some liquid, add dollops of cream cheese to top.

7) Turn your over broiler on so it heats up. Add sliced zucchini and sprinkle Parmesan on top. (Past 3 steps are basically all at the same time) Pour a little bit of olive oil on the sliced zucchini. This will help it cook in broiler. Add some black pepper. 

8) Broil in the oven until the cheese melts and eggs are SLIGHTLY browned. This happens quickly (about 3-5 min) depending on oven. 


A few brief pointers:

- an oven safe dish would be ideal but I’ve done this with pans that have a rubber handle, nothing ever happens because it’s only in the oven for a few minutes. 

- Let it cool before your eat. Will be hard to cut into very hot. 

- Your ingredients should be cooked before you pour in the eggs. Since you can make a Frittata with really anything, here are some loose guidelines: Onions take the longest (10-15 min), followed by Peppers. Mushrooms are about half that time (5-7 min). Meat will take about the same as mushrooms. Spinach and tomatoes should only be cooked for 1-2 min.

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