Zucchini and Mint Frittata
Zucchini and Mint Frittata
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Yield: Serves 6 |
Ingredients
1 medium zucchini, sliced in 1/4-in. half moons
2 Tbsp. olive oil
Kosher salt
Black pepper
2 Tbsp. mint, chopped
1/2 medium onion, thinly sliced
11/2 Tbsp. butter
8 large eggs
11/2 Tbsp. milk
1/4 cup cheese, grated (Provolone, Fontina, Jack, & Parmesan are all good choices here)
Preparation
Oven Temperature: 450-525 degrees
- In a 12-in. non-stick skillet toss the zucchini with 1/2-Tbsp. olive oil, salt, pepper and 1 Tbsp. of the mint.
- Flame Height: 4-5
- Place the skillet in front of the flame and roast, stirring twice, 1-3 minutes. You want the zucchini just lightly browned. Remove to a small bowl.
- In the same skillet toss the onion with the rest of the olive oil, salt and pepper.
- Flame Height: 3.4
- Roast the onions in the center of the oven, stirring occasionally to brown evenly and soften; 7-10 minutes. Add the zucchini back to the pan and add the butter.
- Flame Height: 2.4
- Put the skillet back into the oven just inside the doorway to heat up as the butter melts.
- Whisk the eggs with the milk, the rest of the mint and a little salt. Pour this over the onion and zucchini mixture and sprinkle with cheese.
- Flame Height: 3.4
- Return the pan to the center of the oven and cook for 2 minutes. Rotate the pan and cook for about 2 more minutes or until lightly brown, puffy and firm to the touch.
The frittata also makes a lovely appetizer served at room temperature.
