If you’re stumped on what to make for dinner, afrittatais often a smart option.
In this version, zucchini, onion, and Parmesan cheese come together for flavorful results.
Though its peak season is summer, zucchini is available year-roundjust be sure to pick out the best-lookingsquash.
Sheri Giblin
They should be firm (not spongy), vibrant in color, and free of blemishes.
Serve the dish with toast and fruit for breakfast or with aside saladand crusty bread for dinner.
What’s the difference between a frittata and a quiche?
A frittata and aquichediffer in key ways.
Frittatas are made primarily with eggs and sometimes a little dairy.
Quiches generally contain more dairy and fewer eggs.
Plus, frittatas have their origin in Italy, and quiches come from France.
What’s the difference between a frittata and an omelet?
Unlike a frittata, which cooks in the oven, an omelet is made entirely on the stove-top.
In a frittata, the filling gets combined with the eggs before baking.
In an omelet, the cooked eggs are typically folded over the filling.
What pan should I use for a frittata?
A cast-iron or enameled cast-iron pan are non-stick(ish) and oven and broiler-safe.
If you only have traditional non-stick pans, you could still make this recipe.
Just skip the broiling step and continue to bake the frittata until it’s fully set on top.
This recipe was developed by Deb Wise.
Heat oil in a 9 or 10-inch cast-iron or other broiler-proof skillet over medium-high.
Add onion, and cook, stirring occasionally, until softened, about 5 minutes.
Meanwhile, reserve 2 tablespoons cheese and set aside.
Whisk together the remaining cheese, eggs, salt, pepper, and paprika.
Serve topped with reserved Parmesan and parsley.
