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Zucchini Frittata

A tasty, wholesome dish for the summer season. This zucchini frittata is a tender, juicy baked vegetable omelet — perfect for breakfast or a light dinner. You can switch up the flavor by folding in bell pepper or tomato, and a little basil makes it especially good. Serve it warm or cold.

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Zucchini frittata
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 5 g
Fats 47 % 9 g
Carbohydrates 26 % 5 g
116 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Gather your ingredients.

  2. Step 2:

    Step 2

    Cut the onion into small dice and sauté it in vegetable oil for about 5 minutes.

  3. Step 3:

    Step 3

    Slice the zucchini thinly. Mine was young, so I peeled off just the skin.

  4. Step 4:

    Step 4

    Add the zucchini to the onion and sauté until the zucchini is soft — the slices should look translucent.

  5. Step 5:

    Step 5

    Whisk the eggs until smooth with the salt and milk.

  6. Step 6:

    Step 6

    Grate the cheese on the fine side of a grater and finely chop the herbs.

  7. Step 7:

    Step 7

    Stir the cheese, herbs, and spices into the eggs and mix well.

  8. Step 8:

    Step 8

    Fold the sautéed zucchini into the egg mixture — no need to let it cool first. Stir everything together and pour it into a greased baking dish.

  9. Step 9:

    Step 9

    Bake the zucchini frittata at 350°F (180°C) for 30–35 minutes. Let it cool a little in the dish, then turn it out onto a serving plate.

  10. Step 10:

    Step 10

    Enjoy!

  • If you like, add a clove of garlic while sautéing the onion.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Zucchini - 23  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Cheese 'Russian' - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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