A Spicy Zucchini Frittata made for one. A quick and healthy breakfast recipe that cooks itself. Double the portions if you'd like to serve more and enjoy a second piece the next day!
To my Nanna,
This is what I’ve been making, in some form or another, in my kitchen these past few weeks. I live in San Francisco where my dad’s side of the family grew up. Many afternoons were often spent in the Italian neighborhood of North Beach with my nanna (grandma in Sicilian, also whom I’m named after). She was sweet, endearing, with wide eyes and a smile that warmed my heart in seconds. And she was a cook. A very good Italian, cook who would make this recipe every few days – an easy zucchini frittata. This was a favorite of mine - and my dads. Yet for some reason I never sought out the recipe to make it until recently. And now that I have, I see why my nanna turned to it most often than not. Everything she did was simple, to the point, and used many of the same ingredients over and over again in different recipes - some of the zucchini in pasta one night and the rest in a frittata the next morning. I love this way of cooking. So thank you nanna for reminding me that recipes don’t need to be extravagant and luxurious every single time. That quite possibly, the best ones are simple, with a sweet touch of nostalgia pulling us back to the first time we enjoyed it.
Love and miss you,
**So, the recipe below is made in a personal sized cast iron skillet (I used this one) fitted to serve 1 person. If you’d like to use a large cast iron skillet (or any skillet that can be added into your oven without melting the handle bar) just double the recipe and you’re good! **
Prep Time: 5 minutes | Cool Time: 15-20 minutes
Ingredients for the Spicy Zucchini Frittata:
- 4 eggs (preferably organic)
- 1 small zucchini (cut into half moon shapes – very thinly)
- small handful of frozen peas (thawed by running under warm water for 1 minute)
- 1/4 small red onion (thinly sliced)
- 1 garlic clove (thinly sliced)
- 1 tablespoon almond milk (or any milk)
- small handful fresh parsley
- 1/2 teaspoon chili flakes
- 1 tablespoon olive oil
Start by sautéing the garlic, onions, zucchini and peas in a small saucepan with a tablespoon of olive oil on medium heat. As the veggies soften and cook off for about 5 minutes, whisk together the eggs, almond milk, and pinch of sea salt into a bowl for about 1 minute. Then toss the sautéed veggies into the egg batter and mix well. Pour the batter into an oil-lined (so the frittata doesn’t stick) skillet you’d like to cook the frittata in. Let this cook on low for about 15-20 minutes, until the egg portion in the center has nearly cooked. Once it has cooked, turn the broiler on and pop the skillet into the oven for about 1-2 minutes finishing off the egg – this gives that nice golden brown crust on top. Top with fresh parsley and enjoy!