Go Back
Wedges of zucchini frittata on a wooden board with torn basil and visible parmesan flecks in the golden egg custard

Skillet Zucchini Frittata with Parmesan and Basil

Zucchini cooks down in a skillet until golden, then sets in a parmesan and egg custard finished under the broiler.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Brunch
Cuisine: Italian
Calories: 287
Ingredients Method Notes

Ingredients
  

  • 500 g zucchini about 2 medium, sliced into 3 mm rounds
  • 3/4 tsp fine sea salt divided, for zucchini and eggs
  • 3 tbsp extra-virgin olive oil
  • 1 yellow onion small; thinly sliced
  • 6 eggs large
  • 40 g parmesan grated fine, about 1/2 cup
  • 2 tbsp fresh basil torn, or swap fresh mint
  • 1/4 tsp black pepper freshly ground

Method
 

Prep the Zucchini and Eggs
  1. Trim the zucchini and slice into thin rounds, about 3 mm thick. Toss with 1/2 tsp salt in a colander set over a bowl and let drain for 10 minutes.
  2. Pat the zucchini dry with a clean towel to remove any remaining surface moisture.
  3. Crack the eggs into a mixing bowl. Add the parmesan, remaining 1/4 tsp salt, and black pepper, then whisk until just combined.
Cook the Frittata
  1. Heat the olive oil in a 26 cm / 10-inch nonstick oven-safe skillet over medium heat. Add the onion and cook for 3 to 4 minutes until soft.
  2. Add the drained zucchini to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the slices turn golden at the edges and most of the moisture has cooked off.
  3. Turn the heat to low. Pour the egg mixture over the zucchini, scatter the basil on top, and gently tilt the pan so the eggs settle evenly.
  4. Cover the skillet and cook for 6 to 8 minutes, until the edges are set and only the very center still looks slightly wet.
  5. Move the skillet under a hot broiler for 2 to 3 minutes, until the top is set and turns pale gold. Internal temperature should read 160 F / 71 C at the center.
  6. Remove from the broiler and let the frittata rest in the pan for 5 minutes. Slide it onto a board, cut into wedges, and serve warm or at room temperature.

Notes

  • Drain zucchini well; skipping this step is the top cause of a watery frittata.
  • Use a nonstick or well-seasoned skillet so the bottom releases cleanly.
  • Broil only 2 to 3 minutes; longer turns the top rubbery.
  • Rest before slicing for cleaner wedges and better texture.