Zucchini Frittata

Zucchini frittata is baked in the oven with little oil. Because of that, it is healthier, tastier, and easier to prepare than in a saucepan.

4 Pers.

Prep. Time: 15 Min.

Ck. Time: 40 Min.

Ingredients for:
Zucchini Frittata

  • 200 g zucchini
  • 200 g carrots
  • 150 g potatoes
  • 50 g broccoli
  • 5 tbsp chickpea flour
  • 4 eggs
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 4 tbsp olive oil


To prepare this oven-baked zucchini frittata first, wash and then peel the potato, onion, and carrot. Then grate the potato, onion, carrot, and also zucchini. After that, chop the broccoli.

Next, pour all the grated and chopped ingredients into a large bowl. Then add the chickpea flour, salt, and black pepper to the bowl. After mixing the ingredients, add the eggs and olive oil and mix until they are completely combined.

Now grease square or rectangular non-stick oven mold or pyrex mold with butter. Then pour the mixture into the mold. After that, use a spoon to smooth and level the surface of the frittata mixture.

Now is time to bake the zucchini frittata in the preheated oven to 180 ºC for 40 minutes. Since not all ovens have the same intensity of heat, it is better to check the frittata after 35 minutes. And if it was not cooked yet, leave it in the oven for 5 minutes more. You know that frittata is done when it is slightly golden on top. After removing the zucchini frittata from the oven wait until it is slightly cool, then remove it from the mold and cut it into square-shaped pieces and then serve it.

Note: It is best to accompany the zucchini frittata with bread or with a little salad when serving.