Italian Frittata with Zucchini and Parmesan
A fluffy, golden Italian frittata loaded with tender zucchini and nutty Parmesan cheese. Perfect for breakfast, brunch, or a light dinner, this one-pan wonder is both satisfying and easy to customize.
Ingredients
Ingredients
- 6 large eggs room temperature recommended
- 1 medium zucchini diced into 1/2-inch cubes
- 1/4 cup parmesan cheese freshly grated
- 2 tbsp olive oil extra virgin
- 1/4 cup milk whole milk preferred
- 1/2 small yellow onion finely chopped
- 1 clove garlic minced
- 1/4 tsp salt adjust to taste
- 1/4 tsp black pepper freshly ground
- 1 tbsp fresh basil chopped, for garnish
Notes
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Make-Ahead: You can chop the vegetables the night before. Variations: Add sautéed mushrooms, bell peppers, or spinach. Serve with a side salad or crusty bread for a complete meal.