baked zucchini frittata

Written By Angelica Pupillo

This recipe is inspired by my lovely Nonna Antonietta. Nonna is known for making the most outrageously delicious frittatas so I am taking her classic one that you make on the stove (that requires high levels of concentration) and bringing you the oven edition that doesn’t require any flipping (you can thank me later). This recipe uses just a handful of ingredients that you might already have. I’ve used zucchini but you can also make this with asparagus, broccolini, pumpkin and sweet potato.

recipe (serves 3-4)

ingredients

  • ½ onion, finely diced

  • 3 medium zucchinis

  • 6 eggs

  • 1 tbsp milk

  • ¼ cup chopped parsley

  • 1/3 cup breadcrumbs

  • ¼ cup parmesan cheese

  • Olive oil

  • Salt

  • Pepper

method

1. Preheat your oven to 180C with the fan on.

2. Cut the zucchini in half lengthways and then finely slice into half-moon shaped pieces.

3. Put the cut zucchini and the diced onion into a deep baking dish (mine is 3L), drizzle with olive oil and season with salt and pepper. Use your hands to get this all mixed together. Pop into the oven for 25 minutes.

4. While the zucchini is cooking, in a large mixing bowl beat together the eggs, milk, parsley, breadcrumbs, parmesan cheese (freshly grated is preferable), a sprinkle of salt and some pepper.

5. Take the zucchini out of the oven and pour over the egg mixture. Use a fork to ensure that all the zucchini are completely covered. Bake for 35-40 minutes or until lightly golden and the eggs are completely cooked through.

6. Allow to cool before cutting into pieces.

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Angelica Pupillo
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