Frittata with Zucchini, Ham and Mozzarella Recipe
Frittata is the Italian cousin of the omelette, perfect for breakfast, a workday lunch or a light dinner. In this version, zucchini, ham and stretchy mozzarella create a filling yet still light dish. In Italy it’s often served cold, cut into cubes as a picnic snack – a great way to use up leftovers from the fridge.
This frittata combines simple ingredients into a versatile dish that works hot or cold, for any time of day. It’s an easy way to turn a few fridge staples into something that feels like a complete, satisfying meal.
Chef's tips
Use a pan with a thick bottom so the frittata cooks evenly and doesn’t burn on the bottom before the top sets. Don’t overcook it – a slightly creamy centre will keep the texture light and juicy. If your mozzarella releases a lot of liquid, drain it well on paper towels before adding to the eggs.
How to serve
Serve with crusty bread, a green salad and a few olives for an Italian-style light meal. Cut into small cubes and serve on toothpicks as a party snack or picnic finger food. It also pairs well with a tomato salad or a simple yogurt-garlic dip.
Ingredients
- eggs large - 6 piece
- zucchini medium - 1 piece
- cooked or Parma ham cut into strips - 80 g
- mozzarella cheese firm or a ball well drained - 100 g
- onion small - 0.5 piece
- grated Parmesan - 30 g
- fresh basil or parsley chopped - 2 tablespoons
- olive oil - 1.5 tablespoons
- salt to taste
- pepper to taste
Preparation
- Wash the zucchini, trim the ends and slice into thin half-moons. Peel the onion and dice finely. Cut the ham into strips. Cut the mozzarella into small cubes or tear it into pieces with your fingers.
- In a 24 cm frying pan that is oven-safe, heat the olive oil over medium heat. Add the onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the zucchini with a pinch of salt and pepper. Fry for 6–8 minutes, stirring from time to time, until the zucchini softens and is lightly browned on the edges.
- In a bowl, whisk the eggs with the Parmesan, add a pinch of salt and pepper. Add the ham strips, mozzarella and chopped basil or parsley, and mix.
- Reduce the heat under the pan to medium-low. Spread the zucchini evenly, then pour in the egg mixture. Gently shake the pan so the eggs flow between the vegetables.
- Cook over low heat for 5–6 minutes, until the edges of the frittata are set and the centre is still slightly runny on top.
- Turn the oven to grill or top heat (about 200°C). Place the pan with the frittata in the oven for 3–5 minutes, until the top is set and lightly browned. If you can’t put the pan in the oven, cover it with a lid and cook over very low heat for another 5–7 minutes, until the centre is set.
- Let the frittata rest for 5 minutes so it cools slightly and is easier to slice. Serve warm or at room temperature, cut into wedges or cubes.
Storage
Przechowuj przykrytą w lodówce. Podgrzewaj krótko na patelni lub jedz na zimno jak włosi – smakuje jak wytrawne ciasto.
