The frittata is an Italian peasant recipe that turns simple ingredients into a comforting and versatile dish. By combining the natural sweetness of zucchini with the tangy creaminess of goat cheese, you achieve a classic and elegant flavor balance.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 2 medium zucchini
- 4 fresh eggs
- 100 g goat cheese
- 2 tbsp extra virgin olive oil
- 1 sprig fresh thyme
- Salt and black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cut 10 min
Wash and slice the zucchini into half-inch thick rounds. Sprinkle with coarse salt and let rest for 10 minutes to draw out excess water, then drain thoroughly with paper towels.
- Step 2 Mix 2 min
In a large bowl, whisk 4 fresh eggs with a pinch of black pepper, salt, and chopped fresh herbs (thyme or oregano). Add a drizzle of extra virgin olive oil for extra moisture.
- Step 3 Pan 5 min
Heat an oven-safe skillet with olive oil over medium heat. Sauté the drained zucchini for 5 minutes until lightly golden but firm, avoiding any liquid release.
- Step 4 Cook 8 min
Pour the egg mixture directly over the zucchini in the skillet. Reduce heat to low, cover, and cook for 8 minutes until the edges are set but the center remains slightly moist.
- Step 5 Oven 12 min 200 °C
Distribute crumbled goat cheese over the top and transfer the skillet to a preheated 200 °C oven. Bake for 12 minutes until the frittata is firm, golden, and slightly puffed.
- Step 6 Rest
Let rest for 5 minutes outside the oven before unmolding and slicing into portions. This pause allows juices to redistribute and ensures a perfect texture when serving.