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Italian

Frittata di Zucchine

Frittata di zucchine is an Italian zucchini omelet cooked until softly set, golden at the edges, and easy to slice.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Frittata di Zucchine

25 mintotal

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; cook the zucchini before adding eggs so the frittata sets without turning watery.

Method

  1. Beat the eggs with Parmesan Cheese, salt, and black pepper powder.

  2. Heat olive oil in a pan. Add onion and cook until soft.

  3. Add zucchini and cook until it softens and excess moisture reduces.

  4. Pour the egg mixture over the zucchini and spread it evenly.

  5. Cook on low heat until the edges set and the center is almost cooked.

  6. Cover briefly if needed so the top sets gently.

  7. Finish with basil leaves if using, then slice and serve warm or at room temperature.

How to tell it's done

The frittata should be softly set, moist, and tender, not dry or rubbery.

Getting it right

Tip

Let the frittata rest for a few minutes before slicing so it holds cleaner pieces.

What to serve it with

Serve for breakfast, brunch, or a light lunch with salad.

Common mistakes

The frittata is wet in the center or rubbery.
Cook off the zucchini moisture first and finish the eggs over moderate heat just until set.

Substitutions

  • Cook zucchini before adding eggs so the frittata does not become watery.
  • Use low heat to avoid browning the bottom too much before the center sets.
  • Parmesan Cheese can be reduced for a lighter version, but it adds classic savory depth.

Storing and reheating

Refrigerate frittata for up to 3 days. Serve cold, at room temperature, or gently rewarmed; freezing is not recommended because the eggs can turn watery.