Veggie Frittata

Serving Size: 4 people

Prep Time

Cook Time 

Total Time

15 minutes

10 minutes

25 minutes

  • 9 oz small, firm zucchini
  • 1 small onion
  • 2 cloves garlic
  • 1/4 cup oil
  • salt and pepper
  • 1 bunch fresh chives
  • 5 eggs
  • 5 tbsp milk
  1. Wash the zucchini, trim the ends, and slice thinly. Then, cut the slices into small strips.
  2. Peel and mince the onion and garlic.
  3. Heat the olive oil in a nonstick skillet over medium heat. Add the zucchini, onion, and garlic, and sauce until the vegetables are tender. Season to taste with salt and pepper.
  4. Wash, dry, and finely chop the chives.
  5. Whisk the eggs with the milk, and season lightly with salt and pepper.
  6. Add half of the chives to the egg-milk mixture and pour over the zucchini. Lift the pan and swirl the mixture so that it spreads out evenly in the pan.
  7. Cook over low heat until the eggs are set.
  8. Invert the frittata onto a plate and slide it back into the skillet on the other side and cook for another 5 minutes. Cut into wedges and serve.

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