4 Ingredient Zucchini Frittata

Ingredients

• 75 g (½ cup)courgette, thinly sliced
• 4medium eggs
• 7 g (½ tablespoon)butter
• 38 g (⅓ cup)mozzarella, grated
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Slice the courgette

   Cut the courgette into slices as thin as you can.

2. 2

   Soften the courgette

   Melt the butter in a pan, add the courgette and cook until it has softened slightly.

3. 3

   Season the eggs

   Beat the eggs with a little salt and pepper.

4. 4

   Add the eggs

   Pour the eggs into the pan over the courgette, spreading the slices evenly through the mixture.

5. 5

   Set the edges

   Cook over a medium heat until the egg begins to set around the edges.

6. 6

   Add the mozzarella

   Scatter the grated mozzarella over the frittata.

7. 7

   Bake until golden

   Place the pan in a preheated oven at 190°C (375°F) and bake until the cheese has melted and is lightly golden.

8. 8

   Serve hot

   Serve while the frittata is still hot.

What is a zucchini frittata?

A frittata is an Italian egg dish cooked with fillings, then finished gently so the eggs set into a sliceable meal. This version pairs courgette with mozzarella for a simple combination suited to any time of day.

Thinly sliced courgette softens quickly in the pan, while the oven finishes cooking the eggs and melts the cheese. The short ingredient list keeps the flavours straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 16g protein, 2g carbs, 15g fat.

The eggs provide most of the protein, while the courgette contributes a small amount of carbohydrate. Butter and mozzarella account for much of the fat; serve a wedge with salad or tomatoes for a fresh, balanced plate.

Choosing the ingredients

Courgette: Slice it thinly so it softens in the brief pan-cooking stage. There is no need to peel it.

Mozzarella: Grated mozzarella spreads across the surface and melts evenly. Use it straight from the pack, rather than adding extra cheese that could weigh down the eggs.

Getting the eggs right

Season the beaten eggs with a little salt and pepper before adding them to the pan. This helps distribute the seasoning throughout the frittata.

Pour the egg mixture over the softened courgette, then arrange the slices evenly while the eggs are still fluid. This makes the courgette easier to spread than after the edges have begun to set.

From hob to oven

Let the eggs start setting around the edges over a medium heat before transferring the pan to the preheated oven. The method does not specify a baking time, so watch the cheese and the eggs rather than relying on a fixed number of minutes.

Use an oven-safe pan for the baking stage. If your pan is not suitable for the oven, transfer the mixture carefully to an oven-safe dish before baking.

Look for these doneness cues

Edges: The eggs should begin to look set before the frittata goes into the oven. If they are still very liquid, give them a little more time on the hob.

Top: Take the frittata out when the mozzarella has melted and turned slightly golden. The eggs should be set rather than runny in the centre.

Serving ideas

Serve the frittata hot, cut into wedges. A crisp green salad or sliced tomatoes make a fresh accompaniment.

For a more substantial meal, add toast or crusty bread. Keep the sides simple so the courgette, eggs and cheese remain the focus.

Recipe notes & tips

• Slice the courgette evenly so the pieces soften at a similar rate.
• Have the oven preheated before you begin cooking the eggs.
• Use a pan that is safe to move from the hob to the oven.
• Keep the hob at medium heat so the edges set without browning too quickly.
• Watch for melted, lightly golden cheese as the cue to finish baking.

Variations

• Add herbs: Stir chopped parsley or basil into the beaten eggs.
• Use another cheese: Swap the mozzarella for grated cheddar or another good-melting cheese.
• Add spring onions: Soften finely sliced spring onions with the courgette.
• Include spinach: Wilt a small handful in the pan before pouring in the eggs.
• Add chilli: Season the eggs with a pinch of chilli flakes for gentle heat.

Common mistakes to avoid

• Thick courgette slices: They may stay firm; slice them as thinly as possible.
• Overcooking on the hob: The base can brown before the middle sets; use medium heat and move to the oven once the edges begin to set.
• Uneven filling: Courgette can bunch together; spread the slices through the eggs while the mixture is still loose.
• Using a non-oven-safe pan: It cannot go under the oven heat; transfer the mixture to an oven-safe dish before baking.
• Waiting for a darkly browned top: The recipe calls for light golden colour; remove it once the cheese has melted and is only slightly golden.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently in the oven or microwave until hot throughout.

Frequently asked questions