Zucchini Onion Frittata
Whip up a deliciously savory Zucchini Onion Frittata, a quick and easy one-pan recipe perfect for breakfast, brunch, or a light dinner. This hearty yet healthy dish features tender zucchini and caramelized onions folded into a flavorful egg mixture enhanced with garlic powder, Parmesan cheese, and a hint of black pepper. Cooked to golden perfection in an oven-safe skillet, this Italian-inspired frittata boasts a fluffy texture and irresistible aroma. Ready in just 30 minutes, it’s an ideal way to use fresh, seasonal produce. Garnish with fresh parsley for a burst of color and serve it warm or at room temperature for a versatile and satisfying meal that fits seamlessly into busy schedules.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium yellow onion
- 6 large eggs
- 0.25 cup milk
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons garlic powder
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Wash the zucchini thoroughly and trim off the ends. Slice the zucchini into thin rounds, about 1/4-inch thick.
Peel the onion and slice it thinly into half-moons.
In a large, oven-safe skillet, heat the olive oil over medium heat.
Add the sliced onion to the skillet and cook for 5-6 minutes, stirring occasionally, until the onion is soft and begins to caramelize.
Add the zucchini slices to the skillet with the onions and cook for another 6-7 minutes, stirring occasionally, until the zucchini is tender and slightly browned. Season with 1/4 teaspoon salt and a pinch of black pepper.
While the vegetables are cooking, preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, remaining 1/4 teaspoon salt, ground black pepper, garlic powder, and grated Parmesan cheese until fully combined.
Once the vegetables are cooked, spread them out evenly in the skillet, then pour the egg mixture over the top. Tilt the skillet gently to ensure the eggs evenly coat the vegetables.
Cook on the stovetop over medium-low heat for 3-4 minutes, until the edges of the frittata start to set but the center is still slightly runny.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the top of the frittata is puffed up and golden and the eggs are fully set.
Remove the skillet from the oven (use oven mitts as the handle will be very hot), and let the frittata cool for 2-3 minutes before slicing.
Garnish with chopped fresh parsley if desired, and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1142 mg | 380% | |
| Sodium | 5703 mg | 248% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 36.0 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 554 mg | 43% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1539 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
