Zucchini Frittata With Fresh Basil And Parsley – a delicious recipe with eggs, zucchini, parmigiano, milk, whole wheat bread crumbs, parsley. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350 degrees.
2
In a heated cast iron pan coated with 2 teaspoons of oil, cook shallots until translucent, for about 5 minutes.
3
Add zucchini to the pan.
4
Cook on medium heat until all the water from the zucchini has evaporated.
5
Remove from heat and set aside.
6
In a large mixing bowl, whisk together milk and eggs, making sure to break apart the yolks.
7
Add salt, pepper, and vanilla to the egg mixture. Stir well. Add bread crumbs and grated cheese.
8
Add cooked zucchini, shallots and herbs to the mixing bowl.
9
Pour mixture into cast iron skillet.
10
Cook at 350 for 25 minutes, until the middle comes out clean when inserted with a stick. Cool for 10 minutes before serving.
361
kcal
Calories
23
g
Fat
11
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 6 Large eggs, 2 1/2 cups fresh grated zucchini, 2/3 cup freshly grated reggiano parmigiano, 1/2 cup whole milk, and more.
Yes, Zucchini Frittata With Fresh Basil And Parsley falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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