This easy meatless frittata recipe comes together with just 15 minutes of hands-on time.
A zucchini-onion frittata is a wonderful main dish for weekend breakfasts or holiday brunches.
The veggie-centric dish is light but plenty comforting and filling thanks to the cheese and eggs.
Otherwise, for breakfast, we recommend this with a side of skillet-fried breakfast potatoes.
What Is a Frittata?
Frittatais an Italian word that roughly translates to “fried.”
Making a frittata is a two-step process.
Top with chopped plum tomatoes to accentuate the beauty of the dish, as well as its freshness.
Serve with a side salad or some crusty bread, and this simple frittata makes an impressive meal.
Here are some of our favorites, especially when serving a crowd:
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Serve cold, at room temperature, or warmed in the microwave or oven.
Remove from heat, and stir in 1/4 cup grated Parmesan cheese.
Pour over vegetable mixture.
Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil.
Garnish with tomatoes, if desired.
Lighter Zucchini-Onion Frittata
Reduce butter to 1 tablespoon, and omit oil.
Saute zucchini and onion as directed; remove from heat.
Reduce grated Parmesan cheese to 1/4 cup, stirring 2 tablespoons into vegetable mixture.
Pour over vegetable mixture.
Bake as directed; do not broil.
Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil.
Garnish, if desired.
