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.
Frittata is a classic dish of Italian home cooking, often made from leftover cold cuts, cheeses, and vegetables. Unlike the French omelet, it is thicker, finished under top heat, and sliced into portions like a pie.
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.
Why this version works
- Sautéing the zucchini before adding the eggs evaporates excess water and prevents a soggy center.
- Combining mozzarella with Parmesan gives both a stretchy texture and a pronounced flavor.
- Finishing under top heat ensures the center sets evenly without burning the bottom.
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.
Watch out for
- Do not pour the egg mixture into a very hot pan – the bottom will burn quickly before the center has a chance to set.
- Do not overbake the frittata in the oven – take it out when the center still has a slight wobble when you gently shake the pan.
- If your mozzarella is very wet, blot it with a paper towel; otherwise, the frittata may turn out watery.
Substitutions
- You can replace the ham with fried bacon or omit it entirely and add more vegetables instead.
- You can swap the mozzarella for Gouda or Cheddar for a more pronounced flavor.
- You can replace the basil with parsley or chives, depending on what you have on hand.
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
No storage information available for this dish.
I like to make this frittata when I have leftover cold cuts and bits of cheese in the fridge – the recipe is very forgiving, and the zucchini keeps everything fresh and light. It tastes just as good the next day, so I often cook it in the evening and pack a slice for lunch.
