Zucchini and Parmigiano Frittata
35 min
A baked Italian omelette with julienned zucchini, garlic, and Parmigiano Reggiano, finished in the oven until set.
| prepPreheat oven to 375°F / 190°C | |||||
| 2 zucchini | Julienne zucchini into long strands | Serve with Parmigiano shavings on top | |||
| 2 tablespoons olive oil (for the zucchini) | Sauté garlic & zucchini in oil, 3–4 min | Pour egg mix into hot oiled pan, add zucchini & onion | Cook on medium heat until golden, 5–10 min | Top with remaining cheese, bake 375°F / 190°C, 5 min | |
| 2 garlic cloves, crushed | |||||
| 1 sweet onion, thinly sliced, plus 1 tablespoon olive oil (optional) | Cook onion in oil until soft & golden (optional) | ||||
| 6 large eggs | Whisk eggs, fold in cheese, salt & pepper | ||||
| 200 g grated Parmigiano Reggiano | |||||
| 1/2 teaspoon salt | |||||
| 1/4 teaspoon pepper | |||||
| 55 g Parmigiano Reggiano wedge (for shavings) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.