Zucchini frittata with caramelised red onions

For a simple and satisfying dish, a zucchini frittata with caramelised red onions is a standout. Perfect for breakfast, brunch or a light lunch, it’s a recipe that transitions seamlessly between meals.

Zucchini lends freshness, while caramelised red onions add sweetness and depth. The goats cheese pairs well with both vegetables and makes the dish just a little bit more special. Pair it with sourdough or salad to elevate your meal without hours in the kitchen.

A top choice for potlucks or picnics, it travels beautifully. Cut into bite-sized squares, it’s mess-free and full of flavour. After hours in a container, its taste deepens, making it ideal for road trips or outdoor gatherings.

Here’s how you can whip up this delightful dish in no time!

Ingredients:

2-3 zucchini (the small variety, not those huge ones that people grow in their gardens), thinly sliced
2 small red onions, thinly sliced
Olive oil
Salt & pepper
2 TBSP balsamic vinegar
1 garlic clove, finely chopped
4 eggs
Leaves from 10 sprigs thyme, plus more for serving
Zest of 1 lemon
1/4 cup milk
100g goat cheese

Zucchini Frittata – here we go:

Heat the oven to 175°C.
Warm 1 tsp olive oil in a large ovenproof skillet over medium-high heat and cook the onion, stirring occasionally, for about 6 min, until soft. Add the vinegar and cook, stirring, for another 5 min, until slightly caramelised and fragrant. Transfer onions to a plate or bowl.
In the same skillet over medium-high heat, warm 2 tsp olive oil. Cook the zucchini, stirring and adding the garlic halfway through, for 4 to 6 min, until browned and soft. Add the onions back into the skillet mix to combine.
In a large bowl, whisk the eggs with the thyme leaves, lemon zest and milk. Season with salt and pepper.
Pour the egg mixture over the zucchini and onions. Crumble the goat cheese over the eggs.
Bake for about 30 minutes, until set and golden brown.
Garnish with more thyme & serve warm from the oven or at room temperature.

Original recipe by Food52.

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