These kick-ass mini frittatas were originally created at Romano’s Deli in San Diego in the 1960’s and they generated quite a cult following locally. Now, you can make them at home, and maybe your family will cult-follow you!
As you know, dear reader, great food need not be complicated or difficult to make; the best foods are simple, unpretentious, and fun to create and eat. This frittata fits the bill perfectly—make a quick batter, fry until crispy and golden, and enjoy!
This recipe was developed by my grandfather, who sold zucchini frittata (along with artichoke and abalone—those were the days) in his deli in San Diego. His goal was to make them sandwich-sized without cutting, as you would a traditional, pan-sized frittata, and to increase the delicious fried surface area. It’s easier to fry a patty-like cake than to go through all the oven and flipping steps of a typical big frittata. Also, this frittata is actually fried, so the name is accurate. Fancy that. Anyway, the resulting mini frittata is perfectly sized for a Sicilian roll and full of the addictive caramelized delight that only onions and eggs can provide. The frittata developed a cult following at his deli. 
Enjoy it with a simple salad or drizzled with balsamic vinegar to cut the grease. And since you’re already indulging, why not enjoy it on a beautiful roll made of durum wheat?
How to Make Crispy Zucchini Mini Frittatas
Prepare the Onion:
- Cook the chopped onion in 2 tbsp of extra virgin olive oil over low heat until extremely soft and melted, about 25 minutes. Stir occasionally to prevent burning.
Prepare the Zucchini:
- Slice the zucchini very thinly and then quarter each slice. This will help them blend better into the batter.
Make the Batter:
- In a large bowl, beat the eggs. Add the cooked onions and the prepared zucchini. Mix well.
- Gradually add the grated pecorino romano cheese and bread crumbs to the egg mixture, stirring constantly until the mixture reaches a batter-like consistency.
- Season with salt and pepper to taste.
Fry the Frittatas:
- Heat a mix of canola/vegetable and olive oil in a large frying pan over medium heat.
- Spoon the batter into the hot oil, forming small round frittatas.
- Fry the frittatas for about 5 minutes on each side, or until golden brown and cooked through. The middle should not be jiggly when done.
- Remove the frittatas from the oil and drain on paper towels to remove excess oil.
Serve:
- Serve the frittatas warm. They can be enjoyed as a main dish, side dish, or even as an appetizer.
- Pairs very well with homemade ranch or tzatziki.
Notes:
- Ensure the onions are cooked slowly and thoroughly to bring out their sweetness and achieve the desired soft texture.
- The zucchini should be sliced thinly to ensure they cook evenly and blend well with the other ingredients.
- When frying, make sure the oil is hot but not boiling to avoid burning the frittatas.
Crispy Zucchini Mini Frittatas
- Total Time: 50 minutes
- Yield: 12 mini frittatas 1x
Description
Perfectly sized for a Sicilian roll and bursting with caramelized flavors, these zucchini mini frittatas perfectly summarize the joy of simple cooking. Originally created at Romano’s in San Diego.
Ingredients
1 yellow onion, chopped
2 tbsp (30 g) extra virgin olive oil
1 lb (0.5 kg) zucchini, sliced very thinly with each slice quartered
6 eggs, beaten
1/2 cup (120 g) grated pecorino romano
1/2 cup (120 g) bread crumbs
Salt, to taste
Pepper, to taste
Mix of canola/vegetable and olive oil for frying
Instructions
Prepare the Onion:
- Cook the chopped onion in 2 tbsp of extra virgin olive oil over low heat until extremely soft and melted, about 25 minutes. Stir occasionally to prevent burning.
Prepare the Zucchini:
- Slice the zucchini very thinly and then quarter each slice. This will help them blend better into the batter.
Make the Batter:
- In a large bowl, beat the eggs. Add the cooked onions and the prepared zucchini. Mix well.
- Gradually add the grated pecorino romano cheese and bread crumbs to the egg mixture, stirring constantly until the mixture reaches a batter-like consistency.
- Season with salt and pepper to taste.
Fry the Frittatas:
- Heat a mix of canola/vegetable and olive oil in a large frying pan over medium heat.
- Spoon the batter into the hot oil, forming small round frittatas.
- Fry the frittatas for about 5 minutes on each side, or until golden brown and cooked through. The middle should not be jiggly when done.
- Remove the frittatas from the oil and drain on paper towels to remove excess oil.
Serve:
- Serve the frittatas warm. They can be enjoyed as a main dish, side dish, or even as an appetizer.
- Pairs very well with homemade ranch or tzatziki.
Notes
- Ensure the onions are cooked slowly and thoroughly to bring out their sweetness and achieve the desired soft texture.
- The zucchini should be sliced thinly to ensure they cook evenly and blend well with the other ingredients.
- When frying, make sure the oil is hot but not boiling to avoid burning the frittatas.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Frying
- Cuisine: American Italian
Nutrition
- Serving Size: 2 frittatas
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 240mg
MARIA ROMANO????? From San Diego????? How did I stumble upon THIS! xo
Wow, me too, the Romano’s lived a block from us. Loved the frittata sandwich’s. I will try to replicate, what else was on the same?
Maria, are the bread crumbs fresh or dried? My son Buddy, used to work at the restaurant in PB when he was a teenager, I dream about these frittatas but he can’t remember the whole recipe. Please help!
Nancy, they are dried bread crumbs! You and your son should come up to the Julian restaurant!
As zucchini’s and tomatoes ripen in the garden I begin to dream of the zucchini frittatas of Romano’s deli. I tried for years to replicate the taste. Finally IT HAPPENED with this recipe. Thank YOU!!!
Maria
I can’t wait to try your grandfathers recipe. When I was a young girl in college I frequently dined at a family Italian restaurant in Pacif Beach, California, called Romano’s. What I always ordered was a zucchini sandwich and it was heaven!! It went out of business some years later. I have never seen a zucchini sandwich on any menu since and now I have found your family recipe. Can’t wait to try it.
I grew up in La Jolla in the 1960’s, there was a deli there and I was crazy about their frittata sandwich so I was excited to find this recipe and I’ve tried it twice – it’s perfect!
I used fresh zucchini from my garden, and these frittatas turned out incredible. Thanks for the recipe!
Just made these for a brunch with friends. They were gone in minutes. Delicious and easy to make!
Could be my favorite new brunch recipe!
Made these for breakfast today. The kids devoured them! Thanks for a great recipe.
Holy cr-p, I made these today and they were frickin’ amazing!
What all is used to make a zucchini frittata sandwich? What sort of bread is used to make one? How young must the zucchini be for making the frittatas? I have many zucchinis in my garden and I want to try this!