Mozzarella, Basil and Zucchini Frittata

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