Easy Recipes
Zucchini and Egg Frittata
Ingredients
Method
Preparation
- Grate the zucchini and place it in a clean kitchen towel or paper towel. Squeeze out excess moisture. Finely chop the onion and set aside.
- In a mixing bowl, whisk together the eggs, Italian herbs, salt, black pepper, milk, and flour until smooth and well combined.
Cooking
- Stir the grated zucchini, chopped onion, grated cheese, and fresh dill into the egg mixture. Ensure everything is evenly mixed.
- Heat a non-stick skillet over medium heat and add a splash of olive oil or butter to coat the bottom.
- Pour the zucchini and egg mixture into the skillet, spreading it out evenly. Top with the sliced sausages and tomatoes. Sprinkle a bit of paprika over the top.
- Allow it to cook for about 5-7 minutes, or until you see the edges setting. Carefully slide a large plate under the frittata and flip it like a pancake to cook the other side for an additional 5-7 minutes until it’s cooked through and the cheese is melted.
- Gently slide the frittata onto a serving plate. Let it cool slightly before slicing into wedges. Serve warm.
Notes
For a creamier texture, consider adding a splash more milk or a dollop of sour cream to the egg mixture. If you prefer a crispier bottom, increase the heat slightly during the first cooking phase but watch closely to avoid burning. Fresh herbs elevate the flavor; mint or basil can be wonderful alternatives to dill.