Sheet pan zucchini frittata
Laura in the Kitchen · ♥ 1.9K likes · 57.7K views · 2 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 whole zucchini
- ½ whole onion
- 8 oz hard cheeses
Thinly slice or dice small to medium zucchini (fewer seeds, less water); slice or dice onion; dice hard cheese.
- olive oil
- salt
Saute the zucchini and onion in a little olive oil with a pinch of salt until coloured and broken down; set aside to cool.
- olive oil
Lay a little olive oil on a non-stick sheet pan and put it in the oven to preheat so the eggs do not stick; line a stainless pan with parchment instead.
Preheating the oiled sheet pan
- 15 whole eggs
Crack the eggs into a large bowl and whisk very well with a little milk and grated parm.
- milk
- freshly grated parm
Add the cooled vegetables and the diced cheese, season with salt and pepper, and stir well.
- salt
- pepper
Pour into the preheated pan and bake at 375 about 30 minutes, until golden brown and cooked through.