Tender zucchini, Parmesan, and Borsari Tuscan Rosemary Seasoning come together in this golden, savory frittata. Serve it warm or at room temperature for breakfast, brunch, or a light dinner.
- Serves: 6
- Prep time: 10 minutes
- Cook time: 25 minutes
Ingredients
- 8 large eggs
- ¼ cup whole milk or half-and-half
- 2 tablespoons olive oil
- 1 medium zucchini, thinly sliced and quartered
- ½ small yellow onion, diced
- 1 teaspoon Borsari Tuscan Rosemary Seasoning
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Pinch of red pepper flakes, optional
Directions
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the eggs, milk, Borsari Tuscan Rosemary Seasoning, Parmesan, parsley, and red pepper flakes.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook for 2 to 3 minutes, until softened.
- Add the zucchini and cook for 5 to 6 minutes, stirring occasionally, until tender and lightly golden.
- Spread the vegetables evenly across the skillet. Pour the egg mixture over the top and gently stir once to distribute the ingredients.
- Cook without stirring for 2 to 3 minutes, until the edges begin to set. Transfer the skillet to the oven.
- Bake for 10 to 12 minutes, until the center is just set and the top is lightly golden.
- Let the frittata rest for 5 minutes. Cut it into wedges and serve warm or at room temperature.