Zucchini-Thyme Frittata for Two can be ready in no time, and it’s a fabulous addition to your mealtime — whether you decide you’d like it for breakfast, lunch, or dinner. It’s perfect for any meal!
A lazy weekend morning was upon me and I didn’t have much in the way of motivation. There isn’t much going on these days, and sometimes I think that adds to my laziness!
I was hungry and wanted more than just cereal or yogurt. What was a gal to do?
If I had planned better and whipped up a small batch of Blackberry-Thyme Chia Seed Jam the day before, I could have enjoyed that on toast.
Since zucchini is a staple in my kitchen this time of year, and I usually have at least several eggs in the fridge, I decided frittata was the way to go. All I had to do was toss in a bit of thyme and a few other seasonings (and Parmesan cheese — mmm!), and breakfast would be ready shortly.
When you want a special dish for breakfast or brunch, try my Blueberry Dutch Baby Pancake. This is such a pretty dish!
For another quick and easy breakfast dish, try my Green Grape, Apple, and Cinnamon Smoothies. They’re full of great flavor!
I suggest you keep this recipe on hand if you’re ever prone to mornings like the one I had, or for when your fridge is almost bare. It’ll land you a filling and delightful dish.
This frittata is the kind of dish that you can enjoy for breakfast, lunch, or dinner. It’s amazingly simple and, it’s perfect in a pinch.
Zucchini-Thyme Frittata for Two
Of course you can easily customize it with any of your favorite veggies and herbs. I didn’t precook the zucchini since they were sliced so thin. If you add onion or bell peppers, I would probably sauté them for a several minutes before adding them to the egg mixture.
I used three eggs in an 8-inch skillet for my frittata, but four would be ideal, and it was just the right size to share with my husband. Keep in mind that three eggs didn’t yield a thick and fluffy frittata. That might require six eggs and a larger skillet.
This zucchini-thyme frittata for two hit the spot just when I needed it. Try it for yourself and add it to your list whether or not you need a great dish in a pinch!
Patricia Conte/Grab a Plate
Serves Serves 2
5 based on 21 review(s)
- 1 tablespoon olive oil
- 3-4 eggs
- 1/4 cup milk
- 1 teaspoon fresh thyme leaves, chopped (or 1/4 teaspoon dried)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 5-6 tablespoons grated Parmesan cheese
- 1-2 small zucchini, ends trimmed, and sliced thin on a mandolin (or with a sharp knife)
- Preheat the oven’s broiler.
- Whisk the eggs in a bowl. Add the milk and season with the thyme, salt, black pepper, and almost all the Parmesan cheese (reserve some to garnish with). Whisk to combine.
- Heat the oil in an 8- or 10-inch ovenproof skillet over medium heat (an 8-inch skillet will give you a slightly thicker frittata). When hot, add the egg mixture. Add the sliced zucchini over the egg mixture. Tilt the skillet slightly in all directions to ensure the egg mixture spreads across the skillet and covers the zucchini.
- Cook for a few minutes, then transfer to the oven under the broiler for 3-5 minutes. Watch closely as it cooks. When the edges begin to turn golden and the egg is set, remove from the oven.
- Garnish with the remaining Parmesan cheese, a bit more thyme, and more black pepper.
- Serve warm or at room temperature.