Baked Zucchini Frittata

Name: Baked Zucchini Frittata
Total time: 25 min
Yield: 4
Ingredients: 6 AIA Extra Fresh Large Eggs; 400 g of zucchini; 2 tablespoons of grated cheese; Half an onion or a shallot; Fresh parsley to taste; Extra virgin olive oil; Salt and pepper

The baked zucchini frittata is a super quick recipe, perfect for many occasions: discover how to make it!

6 AIA Extra Fresh Large Eggs

400 g of zucchini

2 tablespoons of grated cheese

Half an onion or a shallot

Fresh parsley to taste

Extra virgin olive oil

Salt and pepper

Description

The frittata is one of the recipes with eggs most easy to prepare: if you choose to bake the frittata, you will also have a lighter dish with fewer calories compared to other cooking methods.

Baking, unlike pan frying, requires little seasoning and, moreover, you won't have to struggle with the difficult task of flipping the frittata manually, just like the great chefs do.

In this recipe, to further flavor the eggs there are zucchini: to be sure to cook a perfect baked frittata with zucchini – soft and tasty – the choice of the right zucchini is fundamental. Choose them fresh, not too large and a bright green: you will certainly have an optimal result. For the base, instead choose 6 AIA Extra Fresh Large Eggs, always synonymous with quality and taste.

The baked frittata with zucchini is a dish that can be eaten hot or cold: it's ideal to prepare in a few minutes for a last minute dinner, but also for a picnic in the park or on the beach and, again, for the lunch at the office. You can indeed cook the frittata the night before and enjoy it the next day cold or heated in the microwave in a few seconds.

Discover the ingredients and the procedure to make the delicious baked zucchini frittata recommended by AIA!

6 Extra Fresh Eggs Raised on Land

Procedure

To prepare the baked frittata with zucchini, first preheat the oven: set it to 180°C in static mode.

While the oven is heating, wash the zucchini thoroughly, trim them and cut them into thin slices, then set them aside on a plate; also cut the onions (or the shallot), quite finely, and add them to the zucchini.

In a bowl, break the eggs and then beat them with a fork or a hand whisk: then add a pinch of salt, the grated cheese and the vegetables. Mix everything well and, finally, also add the chopped parsley and a tablespoon of extra virgin olive oil.

At this point, take a baking tray and a sheet of baking paper: lightly wet the sheet and lay it on the tray, making sure it adheres well on all sides. Pour the frittata mixture and put in the oven: let it cook for about 15 minutes.

Once the necessary time has passed, remove the zucchini frittata from the oven, let it cool slightly and transfer it to a serving dish before bringing it to the table.

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