Italian Herb and Zucchini Frittata
A quick golden frittata with zucchini, spinach, parsley, and Parmesan.
About This Dish
Starting on the stovetop and finishing briefly under heat creates a tender center without overcooking the vegetables.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Preparation7 min
- Stovetop10 min
- Finishing8 min
Step-by-Step Instructions
-
1
Whisk the eggs with half the Parmesan, chopped parsley, salt, and pepper.
-
2
Slice the zucchini thinly and cook it in olive oil in an oven-safe skillet for 4 minutes.
-
3
Add the spinach and cook just until wilted.
-
4
Pour in the eggs, reduce the heat, and cook until the edges set while the center remains soft.
-
5
Add the remaining Parmesan and finish under a hot grill for 2–3 minutes. Rest briefly before slicing.
