Zucchini Frittata With Marjoram
A vibrant zucchini frittata infused with marjoram and Parmesan, perfect for brunch or light dinner, combining tender zucchini, eggs, and aromatic herbs for a savory delight.
Ingredients
Instructions
- Toss the grated zucchini with 1 teaspoon salt and set aside in a colander for 20 to 30 minutes.
- Rinse briefly, then squeeze dry.
- Warm half the olive oil in a wide skillet over medium-high heat.
- Add the zucchini and cook, stirring frequently, until dry and flecked with gold, about 6 minutes.
- Transfer the zucchini to a bowl and wipe out the pan.
- Preheat the broiler.
- Beat the eggs with a few pinches of salt and some pepper, then stir in the crushed garlic, zucchini, chopped marjoram, and grated cheese.
- Add the remaining olive oil to the pan and, when hot, pour in the egg mixture.
- Lower the heat and cook for a minute or so.
- Give the pan a few jerks to ensure the eggs are loose from the bottom.
- If sticking, loosen carefully with a thin rubber spatula.
- Cook over medium-low heat until the eggs start to set.
- Sprinkle a little more freshly grated Parmesan on top.
- Place the skillet 4 to 6 inches under the broiler to finish cooking the top.
Tips & Substitutions
For extra flavor, consider adding grated Parmesan or feta cheese into the egg mixture. If you don't have marjoram, fresh thyme or oregano can be good substitutes. Ensure to squeeze out excess moisture from the zucchini to avoid a watery frittata. Cooking it under the broiler will give a nice golden top, so watch closely to prevent burning.
Serving Suggestions
Serve the zucchini frittata warm, garnished with additional marjoram or grated cheese. It pairs beautifully with a fresh salad or crusty bread for a light meal. For a Mediterranean twist, consider serving it alongside Greek Spinach And Cheese Turnovers or as part of a brunch spread with other Mediterranean recipes.
Storage & Reheating
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over low heat until warmed through, or microwave for 30-60 seconds. This dish can also be enjoyed cold, making it a perfect addition to lunchboxes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Frittata With Marjoram contains roughly 470 calories, with 12g protein, 55g carbohydrates, and 31g fat. It is an excellent source of iron (222% of the Daily Value), calcium (118% of the Daily Value), and dietary fiber (114% of the Daily Value). Note that it is relatively high in sodium, at 1528mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in the frittata?
Absolutely! Feel free to substitute or add vegetables like bell peppers, spinach, or mushrooms. Just make sure to adjust cooking times based on the moisture content of the vegetables, as you did with the zucchini.
How can I make this frittata dairy-free?
To make the frittata dairy-free, simply omit the cheese or substitute it with a dairy-free cheese alternative. You can also enhance the flavor by adding nutritional yeast, which has a cheesy taste.
Can I freeze the zucchini frittata?
Yes, you can freeze the frittata! Allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 2 months. To reheat, thaw it overnight in the refrigerator and then warm it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).