Zucchini Frittata


  • 8 eggs
  • 2 medium zucchini, trimmed and grated
  • 4 oz. ham (or prosciutto) chopped 125 g
  • 1/4 cup parmesan cheese, grated 50 ml
  • 3 tbsp. fresh italian parsley, chopped 45 ml
  • 1 tbsp. olive oil 15 ml
  • salt and pepper to taste

    Preheat broiler. In a large mixing bowl, beat eggs. Add zucchini, ham, cheese, parsley, salt and pepper. Mix together. In a large non-stick* or cast-iron oven proof skillet, heat oil over medium-high heat. Pour in egg mixture and swirl to set evenly. Smooth evenly with a fork. Reduce heat to medium-low and cook, uncovered, until edges are set and center is runny. Place under broiler briefly, just to set (1 to 2 minutes). Set aside to cool in pan five minutes. Slide onto a platter and cut into wedges. Serve warm or at room temperature. Makes 6 servings.

    *Wrap handle with double layer of heavy-duty aluminum foil if not oven-proof.

    Recipe courtesy of Alberta Egg Producers Board
    (403) 250-1197