Zucchini frittata

Sometimes in the summer zucchinis just grow everywhere. They are actually pretty expensive in the supermarket, but at our last house we were lucky to grow large quantities easily. This recipe uses a lot of zucchini and provides an excellent meal!


750-900g zucchini

0.5 tsp salt

1 large onion

150g shredded parmesan

8-10 eggs

2 tbsp flour


Shred the zucchini and salt it a little. Squeeze out excess juices after letting it sit for about an hour with the salt.

Fry the onions in about 2 tbs vegetable oil, and add the squash. Cook for about 20 minutes, until the vegetables have lost a decent amount of water.

Whisk the eggs with the cheese and flour. Season with salt and pepper. Preheat the oven to 400F.

Heat a cast iron skillet over the stovetop with 1-2 tbsp vegetable oil. Mix the squash into the eggs and pour into the hot skillet. Transfer into 400F preheated oven. Bake for 20-25 minutes.

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