Baked zucchini frittata

Serves Icon
Time 50 Minutes
  • 2 tablespoons (40ml) extra virgin olive oil
  • 2 zucchini (approximately 500g)
  • 1 garlic clove, whole
  • 200g sweet potato, peeled, cut into 1cm cubes
  • 6 eggs
  • 30g Parmigiano Reggiano cheese, finely grated (alternatively, use grated Grana Padano)
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon butter, for greasing baking dish
  • Sea salt

How to Make It
Step 1

Preheat the oven to 180°C conventional oven/ 160°C fan-forced (356° Fahrenheit/Gas 4). Grease a 24cm round baking dish with butter.

Step 2

Thinly slice one of the zucchini to a thickness of approximately 2mm. Chop the remaining zucchini into 1cm cubes.

Step 3

Heat the extra virgin olive oil in a medium-sized frying pan over medium heat. Add the garlic clove, cubed zucchini and sweet potato. Season with sea salt. Cook, stirring occasionally, for 6 minutes to colour slightly. Stir in the freshly chopped mint. Transfer the cooked zucchini and sweet potato to evenly cover the butter greased baking dish. Discard garlic clove.

Step 4

Place the zucchini rounds in a single layer into the frying pan. You may need to cook in 2 batches. Cook the zucchini rounds for 2-3 minutes on each side to lightly brown.

Step 5

Crack the eggs in a bowl, then add the Parmigiano Reggiano and mint. Season well with sea salt and use a fork to lightly whisk until combined.

Step 6

Pour the egg mixture over the vegetables. Arrange the zucchini rounds over the egg mixture. Bake the frittata for 25 minutes.

Step 7

Allow the Baked zucchini frittata to cool for 5 minutes before serving – buon appetito!

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