• Silvia Russo

Zucchini Frittata

With such wonderful zucchini growing at the moment, this delicious no fuss recipe is essentially an omelette, it's quick and easy to make and is great for lunch! I always cook extra so I can pop some in the fridge to take to work the next day.

Serves 4

Prep 10 min

cook 20 min


1 brown onion chopped

2 cloves garlic peeled and finely chopped

100g organic bacon chopped

6 eggs

500g zucchini coarsely grated or sliced thinly

3 tablespoons extra virgin olive oil

6 cherry tomatoes

1 cup gluten free breadcrumbs or 1 cup coconut flour

1/2 cup chopped parsley/dill

sprinkle salt and pepper

You can add a little cheese to this recipe if you like or omit the bacon for vegetarians


Whisk 6 eggs in a large bowl, stir in the flour, zucchini, parsley, salt and pepper. In a big pan heat up the olive oil, stir in the onion and garlic till soft then add the bacon till it browns. Add the cherry tomatoes and stir for a couple of minutes till soft. Add the egg mixture to the pan creating an omelette, let it cook until the omelette starts to firm. Get a dinner plate, hold it over the pan and flip the omelette onto the plate and put it back into the pan so you can cook the other side until egg is cooked through and serve!

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