Easy zucchini frittata with fresh mint

Spring zucchini are back at the Farmers’ Market: nice, green and tender. Altogether with some fresh brown eggs and some mint from my garden I decided to prepare an easy frittata. Delicate and light. You can cut it in slices or use a cookie cutter to cut out nice shapes to surprise your kids. I used some hearts for my Luca and he really liked the surprise ๐Ÿ™‚

Let’s cook together. Ingredients:

frittata ingred

Slice the zucchini in thin circles with a kitchen mandolin (be careful with your hands…I sliced one of my fingers, hi, hi!!)


Take a nice big pan and warm few tablespoons of Extra virgin oil of olive at medium heat (1 minute, nothing more). Add the zucchini and stir for few minutes.


Chop the fresh mint finely and enjoy the wonderful scent from the mint ๐Ÿ™‚


Add the mint to the zucchini and…..stir!


Let the zucchini cook while you prepare the egg mix. Reduce the heat at low.

In a bowl mix the eggs with the Parmesan cheese and a pinch of salt.

frittata8 frittata9

Add the egg mix to the zucchini and give a final stir.


Take a pan that can easily go in the oven (the one that you see is my grandma’s one!!!) and pour the frittata in the pan.


Beauty touch: slice a small zucchini and decorate the surface of the frittata with it ๐Ÿ™‚


Bake the frittata in the oven (already preheated) at 375 F. for 25 minutes. Broil the frittata for an additional 5 minutes in order to give a nice and golden color.


Let the frittata cool down 5 minutes before serving it. In my opinion it should be warm, not hot, not cold. Just lightly warm to be fully enjoyed!



If you want to add an extra punch to the recipe you can prepare a homemade olive tapenade while the frittata is baking. Check the recipe here:

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    November 12, 2016 at 10:47 am

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