Zucchini is available all year round but it’s peak time is summer so you can make this zucchini frittata any time of the year. I’m not big on dieting but I love eating healthy and one of my favorite vegetables is zucchini. So, I decided to make some frittata out of it.
This zucchini is very easy and you can add varieties of things to it. You can add cheese, you can use paprika instead of red pepper flakes. Add herbs if you desire. If you need something simple, inexpensive, and easy to make this zucchini frittata is for you.
When you’re selecting your zucchini, make sure you choose firm zucchinis and no blemish over it.
You might want to try;
- 8 Eggs
- 5 Small Zucchini (cleaned and thinly sliced)
- 1/3 Cup Whole milk (or your choice)
- ½ Cup Kale (Fresh or frozen)
- ½ Cup Onion (chopped)
- ½ Bell pepper (Color of your choice)
- ½ Teaspoon Minced Garlic (or powder garlic)
- 1 Big Fresh Tomato sliced (or your choice)
- 1 Tablespoon Olive oil (or your choice)
- 1/4 Teaspoon Red pepper flake (optional)
- Seasoning bouillon powder or cube
- Salt and pepper to taste
Clean the zucchini and thinly slice and set aside. Clean and chop the remaining vegetables, if you’re using frozen kale thaw and squeeze out the liquid then set aside.
Preheat the oven to 375 degrees F. Place a 12” cast iron skillet over medium-low heat, add the oil and coat the skillet with the oil, make sure you coat the edge of the skillet.
Add the onion, bell pepper, red pepper flake, garlic and cook until the vegetables until softens. If you’re using garlic powder add it to the egg mixture. Season with salt and pepper
Add the sliced zucchini, kale, combine and gently arrange the zucchini with a spoon. Let the mixture warm up about one minute then level all the vegetables.
Whisk the egg, milk, season with salt and pepper (if you like to add seasoning cube include it) and set aside.
Add the egg mixture to the skillet and allow the egg to set about 4 minutes.
Gently arrange the sliced tomato over the egg. Transfer the skillet to the preheated oven and continue cook for about 15- 20 minutes until the edges are brown and when inserting a tester into the middle and it comes out clean.
Let it rest for about 5-10 minutes.
Slice, serve with, more tomato slices and avocados if you desire and enjoy.
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