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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