Can I make frittata without an oven?

Yes, cook it in a skillet over low heat with a lid. Cook until the eggs set, then flip with a spatula to brown the other side.

Why does my frittata sink after baking?

This happens due to sudden temperature changes. Let it cool slowly in the oven with the door ajar or at room temperature to minimize sinking.

Can I use frozen vegetables?

Yes, but thaw them first and squeeze out excess water to avoid a watery frittata.

How do I know when it's done?

Insert a skewer into the center – it should come out clean. The edges should be golden, and the center should spring back slightly when pressed.

Frittata

Name: Frittata
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Zucchini — 180 g; Onion — 40 g; Carrot — 30 g; Chicken egg — 275 g; Dill — 10 g; Parsley — 10 g; Salt — 2 g; Vegetable oil — 30 g

40min

577g

Nutrition per 100g

111

Imagine a golden frittata packed with tender zucchini, sweet carrots, and aromatic dill and parsley – a perfect balance of flavor and nutrition. The creamy eggs envelop each vegetable, creating a wonderful texture. Whether for breakfast, lunch, or a light dinner, this frittata is always a great choice. Simple ingredients, minimal effort, maximum enjoyment!

WHAT YOU WILL NEED

From ingredients

8 products

Vegetables

Eggs

Herbs

Spices

For Frying

SIMPLE PROCESS

Step by step recipe

The key to a perfect frittata is proper vegetable preparation. Sauté the zucchini until almost tender to release excess moisture – otherwise, the frittata will be watery. Beat the eggs until frothy but not over-whipped – too much air creates a spongy texture. Bake at 180°C (350°F); time varies with thickness, from 10 to 40 minutes. Check doneness by the edges: they should be golden, while the center remains slightly soft.

Step 1

Prep the Vegetables

Finely chop the onion (40 g / 1/3 cup), grate the carrot (30 g / 1/4 cup) on a box grater. Peel the zucchini (180 g / 1.5 cups), remove seeds if old, and dice into small cubes.

Step 2

Sauté the Vegetables

Heat vegetable oil (30 g / 2 tbsp) in a skillet. Sauté the onion until translucent, add carrot and cook for 2–3 minutes. Add zucchini, splash with 2–3 tbsp water, cover, and simmer for 5 minutes until tender. Season with salt (2 g / 1/2 tsp).

Step 3

Beat the Eggs

In a bowl, beat the eggs (275 g / about 5 large eggs) with a blender or whisk until frothy. Add salt to taste and finely chopped herbs (dill and parsley, 10 g each / about 2 tbsp each). Mix well.

Step 4

Combine with Vegetables

Pour the egg mixture over the sautéed vegetables and gently stir with a spatula to distribute evenly.

Step 5

Bake

Transfer the mixture to a greased or parchment-lined baking dish. Bake in a preheated oven at 180°C (350°F) for 25 minutes (adjust according to thickness). Check doneness with a skewer.

Step 6

Serve

Remove the frittata from the oven, let it rest for 5–7 minutes, then slice into portions. Serve warm or cold with a side salad, bread, or your favorite sauce.

CHEF'S TIP

Choose Young Zucchini

Young zucchini with thin skin and small seeds are best – they cook faster and release less water, keeping the frittata firm.

Don't Overbake

It's better to take the frittata out a little early – it continues cooking from residual heat. Overbaking makes it rubbery.

Add Cheese for Creaminess

For extra richness, stir in 30–50 g (1/4 cup) of grated Parmesan or feta – it adds a creamy texture and savory depth.

Let It Rest

After baking, let the frittata sit in the pan for 5–7 minutes. It will settle slightly, but the structure will stabilize, making it easier to slice.

SUBSTITUTIONS

Add your taste

Other Vegetables Replace zucchini with broccoli, cauliflower, or bell peppers – blanch them first to remove excess moisture.
With Cheese Add 50 g (1/2 cup) of shredded mozzarella, cheddar, or Parmesan to the egg mixture for a more indulgent frittata.
Skip the Onion If you don't like onion, omit it and add extra zucchini and herbs – the flavor will be milder and more neutral.
Vegan Version Replace chicken eggs with a mix of chickpea flour and water (1 tbsp flour + 2 tbsp water per egg) for a plant-based alternative.

HOW TO STORE

How to Store Frittata

Cool the frittata completely at room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in the oven (150°C/300°F, 5–7 minutes) or microwave (medium power, 30–40 seconds). You can freeze individual slices for up to 2 months – thaw overnight in the fridge and warm before serving.

GOOD TO KNOW