There’s something special about a homemade fresh herb and zucchini frittata. Whether you’re looking for a quick breakfast, a light lunch, or a simple dinner, this dish offers the perfect balance of flavor, texture, and nutrition. With the goodness of zucchini, fresh herbs, and melted cheese, this frittata is both satisfying and easy to make.
Why You’ll Love This Fresh Herb and Zucchini Frittata
This frittata is not only delicious and wholesome, but it’s also a great way to use up extra zucchini. It’s naturally packed with protein, fiber, and vitamins, making it a fantastic meal option for any time of the day. Plus, the fresh dill and parsley add an herby touch that elevates the taste.
Ingredients for Fresh Herb and Zucchini Frittata
Before you start, make sure you have all the ingredients ready. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Medium zucchinis, grated | 3 |
| Medium onion, finely chopped | 1 |
| Fresh dill, chopped | 3 tbsp |
| Fresh parsley, chopped | 3 tbsp |
| Large eggs | 4 |
| Cheese (cheddar or mozzarella), shredded | ½ cup |
| All-purpose flour | ½ cup |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Olive oil | 2 tbsp |
Optional Add-ins
Want to experiment? Here are some additional ingredients that can take this frittata to the next level:
- Feta cheese for a tangy twist
- Garlic powder for extra depth of flavor
- Red pepper flakes for a spicy kick
- Spinach or kale for added greens
Step-by-Step Instructions
1. Prepare the Zucchini
Grate the zucchinis using a box grater. Place them in a colander and sprinkle with a little salt. Let them sit for about 10 minutes to release excess moisture. Then, squeeze the zucchini firmly with your hands or a clean kitchen towel to remove as much liquid as possible. This step is crucial to prevent a soggy frittata.
2. Sauté the Onion
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and fragrant. Remove from heat and allow it to cool slightly.
3. Mix the Egg Mixture
In a large mixing bowl, whisk the eggs until well beaten. Add the grated cheese, chopped dill, chopped parsley, flour, baking powder, salt, and black pepper. Stir until everything is well combined.
4. Combine Everything
Add the grated zucchini and sautéed onion into the egg mixture. Mix well, ensuring that all ingredients are evenly distributed.
5. Cook the Frittata on the Stovetop
Preheat your oven to 375°F (190°C). Heat a bit of olive oil in an oven-safe skillet over medium heat. Pour the zucchini and egg mixture into the skillet, spreading it out evenly. Let it cook for about 5 minutes, just until the edges start to set.
6. Bake the Frittata
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is golden brown and fully set in the center. A knife inserted into the middle should come out clean.
7. Serve and Enjoy
Let the frittata cool for a few minutes before slicing. Garnish with extra fresh herbs and serve warm.
Best Side Dishes for Fresh Herb and Zucchini Frittata
Pair your frittata with one of these delicious sides for a complete meal:
- Mixed green salad with a lemon vinaigrette
- Toasted whole-grain bread or baguette slices
- Greek yogurt with a drizzle of honey
- Roasted potatoes for a hearty option
Health Benefits of This Frittata
Rich in Protein
Eggs provide high-quality protein, keeping you full and energized.
Loaded with Vitamins and Antioxidants
Zucchini is packed with vitamin C, potassium, and antioxidants, which support immune function and digestion.
Healthy Fats from Olive Oil
Olive oil is a source of heart-healthy monounsaturated fats, which can help reduce inflammation.
Pro Tips for the Best Frittata
- Drain the zucchini well to prevent excess moisture.
- Use an oven-safe skillet so you can easily transfer it from the stovetop to the oven.
- Don’t overcook it—the frittata should be set but still soft and tender.
Frequently Asked Questions (FAQs)
1. Can I make this frittata ahead of time?
Yes! You can store it in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
2. Can I freeze leftover frittata?
Absolutely! Slice it into portions, wrap them individually, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
3. What’s the best cheese to use for this frittata?
Cheddar and mozzarella work well, but you can also try feta, goat cheese, or parmesan for different flavors.
4. Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with almond flour or a gluten-free blend.
5. Can I use dried herbs instead of fresh ones?
Fresh herbs give the best flavor, but if you’re using dried herbs, use 1 teaspoon of dried dill and 1 teaspoon of dried parsley.
6. How do I know when the frittata is done baking?
The top should be golden brown, and a knife inserted into the center should come out clean. If it’s still runny, bake for a few more minutes.
Final Thoughts
This fresh herb and zucchini frittata is a fantastic recipe that’s easy to make, packed with nutrients, and bursting with flavor. Whether you’re enjoying it for breakfast, lunch, or dinner, it’s a delicious and satisfying meal that you’ll want to make again and again.
Ready to give it a try? Grab your ingredients, follow the steps, and enjoy a homemade frittata that’s both healthy and delicious!
Print
Fresh Herb and Zucchini Frittata: A Delicious and Nutritious Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
A light, flavorful, and easy-to-make fresh herb and zucchini frittata that’s perfect for breakfast, brunch, or a healthy dinner. Packed with fresh zucchini, aromatic herbs, and gooey melted cheese, this frittata is a delicious way to enjoy a protein-packed meal. Serve it warm with a fresh salad or a slice of toasted bread for a complete and satisfying dish.
Ingredients
- 3 medium zucchinis, grated
- 1 medium onion, finely chopped
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh parsley
- 4 large eggs
- ½ cup shredded cheese (cheddar or mozzarella)
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the Zucchini: Grate the zucchinis and place them in a colander. Sprinkle with a little salt and let them sit for about 10 minutes to release excess moisture. Squeeze the zucchini firmly using a clean kitchen towel to remove as much liquid as possible.
- Sauté the Onion: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Remove from heat and allow to cool slightly.
- Mix the Egg Mixture: In a large bowl, whisk the eggs until well beaten. Stir in the shredded cheese, chopped dill, parsley, flour, baking powder, salt, and black pepper. Mix until fully combined.
- Combine Everything: Add the grated zucchini and sautéed onion to the egg mixture. Stir well to ensure everything is evenly distributed.
- Cook on Stovetop: Preheat the oven to 375°F (190°C). Heat a little olive oil in an oven-safe skillet over medium heat. Pour the mixture into the skillet and spread it evenly. Cook for about 5 minutes, allowing the edges to set.
- Bake the Frittata: Transfer the skillet to the oven and bake for 15-20 minutes, or until the top is golden brown and fully set. A knife inserted in the center should come out clean.
- Serve and Enjoy: Let the frittata cool for a few minutes before slicing. Garnish with extra fresh herbs and serve warm.
Notes
- Make it gluten-free by substituting all-purpose flour with almond flour or a gluten-free blend.
- Add extra flavor with crumbled feta or goat cheese.
- Spice it up by adding red pepper flakes or a pinch of cayenne.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop & Oven-Baked
- Cuisine: Mediterranean-Inspired