Description
Mini frittatas bursting with caramelized onion and zucchini. Perfect as a side, appetizer, or light meal.
Ingredients
Units
Scale
- 1 yellow onion
- 2 tbsp extra virgin olive oil
- 1 lbs (454 g) zucchini
- 6 eggs
- 1/2 cups (120 g) grated pecorino romano
- 1/2 cups (120 g) bread crumbs
- Salt
- Pepper
- Mix of canola/vegetable and olive oil
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.
Notes
- For extra flavor, sauté the zucchini with the onions for a few minutes before adding to the egg mixture.
- If you don’t have pecorino romano, parmesan cheese can be substituted.
- Reheat leftover frittatas in a non-stick pan over medium-low heat for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 frittatas
- Calories: 200
- Sugar: 2
- Sodium: 250
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 2
- Protein: 10
- Cholesterol: 150