Zucchini Parmesan Fritatta

Baby an I are both eating this one for lunch. Yum!



2 Tbsp canola oil
1 small cooking onion, peeled and chopped
1/2 medium zucchini (2/3 cup) thinly sliced
1 medium/large tomato, skinned deseeded and chopped
5 largeeggs
1 Tbsp heavy cream
3 Tbsp grated Parmesan
Salt and freshly ground black pepper

Heat oil in a 9 inch, nonstick frying pan. Add onion and zucchini, season, and cook for about 10-15 minutes on medium/low. Add tomatoes and continue to cook for 3 more minutes. Beat eggs with cream and 1 Tbsp of Parmesan. Season. Pour over veggies and cook on medium heat for about 5 minutes. (Or until the eggs are set underneath.) Preheat your broiler on high.

Sprinkle remaining Parmesan over frittata and cook briefly until the broiler until golden. (If necessary, wrap your pan handle in foil to prevent burning.) Cut into wedges and serve hot or cold! I’d say its about 6 servings. Great recipe for a family brunch! Everyone can enjoy this frittata.

You can do many variations with a frittata. Try meats, potatoes, cheeses…etc. Holds up great in the fridge! Enjoy 🙂

– Stephanie


One thought on “Zucchini Parmesan Fritatta

  1. Pingback: Zucchini and Potato Frittata | Living Too Large

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