ADVERTISEMENT
Notes:
Egg Mixture: Use fresh eggs for the best texture. Whisk them well with a splash of milk or cream for extra fluffiness.
Zucchini: Opt for small to medium-sized zucchini, as they’re more tender and have fewer seeds.
Tomatoes: Cherry or grape tomatoes work well due to their sweetness and low moisture content, but sliced Roma tomatoes are a good alternative.
Cheese: Popular options include feta, parmesan, cheddar, or goat cheese for added flavor.
Herbs and Seasoning: Fresh herbs like basil, thyme, or parsley enhance the flavors. Don’t forget salt and pepper to taste.
Tips and Tricks:
Pre-Cook the Veggies:
Sauté zucchini and tomatoes lightly before adding them to the egg mixture to remove excess moisture and enhance their flavor.
Use an Oven-Safe Skillet:
A cast-iron or non-stick oven-safe skillet allows you to start cooking on the stovetop and finish in the oven for a perfect, even cook.
Avoid Soggy Frittatas:
To prevent a watery frittata, make sure your vegetables are not overly wet. Pat zucchini dry with paper towels after slicing.
Don’t Overcook:
Bake just until the eggs are set but still slightly jiggly in the center. Overcooking can result in a dry texture.
