Zucchini Frittata

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Zucchini Frittata

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8 Egg
2 tbsp Milk
2 small grated Zucchini
1 small grated Carrot
1 small cut in cubes Red Bell Pepper I used 1/2 red one and 1/2 yellow one, for the colors
150 gr Chicken Ham
3 thin stripes Bacon
1/2 cup Parmesan
1 tbsp Butter
1 tsp Dill fresh
to taste Salt
to taste Black Pepper
1 clove Garlic

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  • 30 min
  • Serves 6
  • Easy


Let’s talk a little bit about quick meals. I wanted to try something like this recipe for a while but I guess I never had enough eggs in the house. Since I am still looking for a quick, delicious and tasty dinner, I have to admit that this is one of the options that I just fell in love with. And what I mean by quick is not 15 minutes meals like Jamie’s, but just not a lot of operations. Like “mix something with something and put it in the oven”. That is my idea of quick, even if it takes up to 30 min to bake.

But all in all, it’s time to talk about vegetables, eggs and some little meat, all of these combined in a beautiful and rich frittata. This very amazing fluffy huge Italian omelet is super easy to make and it’s also very cheap. Even if you can see there on the side a list of ingredients, a lot of people make this dish to clear out the fridge. So you can make it with salami, chicken breast, mushrooms, carrots, leek and so on. You can also exclude meat and make it only with vegetables or you could go for little vegetables a lots of meat. So many options and so many varieties! And this is mine: fresh zucchini, sweet carrot, crunchy paprika. smooth chicken ham and a twist of bacon, parmesan and very fresh eggs from a local farm. And it look just beautiful, all puffed up, with a golden crust on top, it’s really hard to let it cool off for a few minutes. More than delicious and perfect for a lighter dinner!

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Preheat your oven at 180 C. Gather the grated zucchini and carrot in a bowl and sprinkle them with salt. Let it sit for ten 5 minutes, until you prepare your next step. This will make it easier for you to take out the water from the zucchini.


Bring some butter to melt in a non sticking pan and fragrance the garlic. Bring the paprika cubes to the pan and "fry" for a few minutes. Using your hands, drain as much water as you can from the zucchini. Put it in the pan and mix on lox fire for 3-4 minutes. Add the bacon and fry until it's crispy. Be careful not to burn the zucchini.


Remove the mixture from fire and place in a sift, to remove the juices and the fat. In a separate bowl lightly beat 8 eggs with milk, dill, parmesan, salt and pepper.


Take a round oven tray and butter it very lightly, just to be sure that it doesn't stick to the bottom. Put all the vegetables in the pan, top with chicken ham and cover with egg. Using a spatula or a wooden spoon mix gently all the ingredients in the tray, so you get an even layer of egg and veggies.


Place in the preheated oven, turn the heat to 200 C and bake for 25-30 minutes. Keep an eye on it, so it doesn't burn on top. Enjoy with grilled potatoes, yogurt and bruschettas.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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