Name: Courgette Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 2 medium courgettes (zucchini), cut into chunks; Salt and freshly ground black pepper; 1 medium red onion, finely sliced; 1 clove garlic, crushed; 50 g grated cheese (a mix of Parmesan and Emmental); 6 chives, finely chopped; 6 large eggs, whisked; To serve:; Small bunch parsley, torn; ½ red onion, very thinly sliced; Extra virgin olive oil, for drizzling; Parmesan shavings; 20 g feta, crumbled

A light, fluffy Italian-style egg dish packed with tender courgettes, melting cheese, and fresh herbs—all ready in under 30 minutes. Perfect for brunch, lunch, or a quick weeknight dinner.

Courgette Frittata

Why You’ll Love This Recipe

I adore how effortlessly this comes together. With just a few simple ingredients—eggs, courgettes, cheese, and herbs—the flavors shine through. It’s versatile enough to serve warm or at room temperature, ideal for picnics or meal prep. Plus, I can whip it up in under half an hour, which is perfect for busy days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
2 medium courgettes (zucchini), chopped or sliced
Salt & freshly ground black pepper
1 medium red onion, finely sliced
1 clove garlic, crushed
50 g grated cheese (Parmesan + Emmental mix)
6 chives, finely chopped
6 eggs, whisked
To serve: parsley, extra red onion slices, olive oil drizzle, Parmesan shavings, optional feta

directions

Preheat the oven to 180 °C fan (160 °C conventional)
Heat oil in a medium oven-proof non‑stick frying pan over medium heat. Add courgettes, season, and cook for ~5 minutes until softened and turning golden
Add red onion; cook for about 10 minutes until softened, then add garlic for the final 30 seconds
Remove from heat and sprinkle over cheese and chives. Pour in beaten eggs, gently shaking pan to distribute
Cook on low heat for ~4 minutes until the bottom sets but the top still wiggles
Transfer to oven and bake for another ~4 minutes until puffed and almost firm
Slide onto a board, top with parsley, onion, olive oil, Parmesan shavings and optional feta. Slice and serve

Servings and timing

Serves: 2 (adjustable)
Prep time: ~10 minutes
Cook time: ~20 minutes (4 min stovetop + 4 min oven)
Total time: ~30 minutes

Variations

Gluten-free: Use a gluten‑free crust for a tart feel or serve crustless.
Cheese swap: Try goat cheese, ricotta, Gruyère, or mozzarella.
Add‑ins: Fold in bacon, caramelised onions, spinach, cherry tomatoes.
Herb twist: Use basil, dill, or parsley in place of chives for a different flavor profile.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm slices in a 150 °C oven for about 5 minutes—it brings back the texture nicely. It also tastes delicious cold or at room temperature.

FAQs

How do I know when the frittata is cooked?

I look for a puffed centre that’s slightly wobbly—but the cheese melts into the eggs, making it deceptive. Once it’s puffed, it’s usually ready

Can I make this without an oven-proof pan?

Yes. I swap to a baking tin lined with parchment after cooking the base. Then sprinkle cheese and chives, pour eggs over, and bake for ~15 minutes until set

What other veggies work well?

I recommend sticking with greens: sautéed spinach, leeks, peas, or spring greens work wonderfully in place of or alongside courgettes

Can I freeze leftovers?

Absolutely. I slice it, layer with parchment, freeze up to 3 months. To serve, I reheat slices in a 150 °C oven for about 5 minutes

Is it OK to serve cold?

Yes—it’s one of my favourite lunches straight from the fridge or on a picnic. The flavors are just as vibrant when cooled

Conclusion

This Courgette Frittata (Frittata di Zucchini) is one of my go-to meals: fast, flexible, and full of flavor. Whether I’m serving it warm with salad or cold on the go, it never disappoints. Give it a try and tweak the add-ins to make it truly yours!