Zucchini Spinach Frittata
A baked frittata with zucchini, spinach, and eggs, cooked in a skillet and finished in the oven.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Zucchini (medium-sized, sliced into thin rounds) | 2 | Count |
| Spinach (fresh, washed and roughly chopped) | 150 | Grams |
| Eggs (large) | 8 | Count |
| Whole Milk (none) | 120 | Milliliters |
| Parmesan Cheese (grated) | 50 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Onion (small, finely chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Salt (none) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and sliced zucchini to the skillet. Cook for another 5 minutes until zucchini is tender.
- Add chopped spinach to the skillet and cook until wilted, about 2 minutes.
- In a large bowl, whisk together eggs, whole milk, grated parmesan cheese, salt, and black pepper.
- Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden on top.
- Remove from oven and let it cool slightly before slicing and serving.
Kitchen equipment
Oven-safe Skillet