Mozzarella, Basil, and Zucchini Frittata
This light yet satisfying frittata blends the creamy richness of melted mozzarella with the freshness of basil and the subtle sweetness of sauteed zucchini. It’s a perfect dish for brunch, lunch, or even a quick dinner. Served warm or at room temperature, it’s both simple and elegant.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Ingredients
(Serves 4):
Base:
6 large eggs
2 tbsp milk or cream (optional, for fluffier texture)
Salt and black pepper to taste
Veggies & Herbs:
1 medium zucchini, thinly sliced
1 small onion, finely chopped (optional)
2 tbsp olive oil (divided)
1/4 cup chopped fresh basil
Cheese:
3/4 cup shredded or cubed mozzarella (fresh or low-moisture)
Instructions:
1. Prepare the Veggies:
Heat 1 tbsp olive oil in an oven-safe skillet (preferably nonstick or cast iron) over medium heat.
Saute chopped onions (if using) until translucent, about 3 minutes.
Add zucchini slices and cook for 5–6 minutes, until tender and slightly golden. Season with a little salt and pepper.
2. Whisk the Eggs:
In a bowl, beat the eggs with milk or cream, salt, and pepper.
Stir in the chopped basil and half of the mozzarella.
3. Combine and Cook:
Spread the zucchini evenly in the skillet.
Pour in the egg mixture, tilting the pan to distribute it evenly.
Sprinkle the remaining mozzarella on top.
4. Cook the Frittata:
Cook over medium heat without stirring for 4–5 minutes, until the edges begin to set.
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 8–10 minutes, or until the center is set and the top is golden.
(If you don’t have an oven-safe pan, finish on the stovetop covered with a lid and heat on low until fully set.)
5. Serve:
Let cool slightly, slice into wedges, and serve warm or at room temperature.
Tips & Notes:
Zucchini holds moisture – if it’s very watery, lightly salt and pat dry before cooking.
Add-ins: Cherry tomatoes, red pepper flakes, spinach, or sun-dried tomatoes work great too.
Cheese swap: Try goat cheese or parmesan for different flavor profiles.
Storage: Keeps well in the fridge for up to 3 days. Reheat gently or enjoy cold.
Questions & Answers
Q: Can I make this ahead of time?
A: Yes! Frittatas store and reheat beautifully. Cool completely and store in an airtight container.
Q: Can I use shredded zucchini?
A: Yes, but squeeze out the moisture with a paper towel to avoid a soggy frittata.
Q: Can I make it dairy-free?
A: Omit the cheese and milk, and add more herbs or veggies for flavor.
Q: What’s the difference between a frittata and an omelet?
A: A frittata is cooked slowly, usually in a skillet and finished in the oven, and the ingredients are mixed in. An omelet is folded around fillings and cooked quickly on the stove.
Nutritional Info
Calories: 250 kcal
Protein: 16g
Fat: 19g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 320mg