Zucchini & Fennel Frittata
Prep time
Cook time
Total time
A fresh, summery frittata made with seasonal vegetables.
Serves: serves 8
  • 1 tablespoon olive oil
  • 1 large zucchini, thinly sliced
  • ½ bulb fennel, finely minced
  • ½ teaspoon kosher salt, plus more to taste
  • 10 eggs
  • 1 tablespoon Tabasco sauce, plus more to taste
  • ½ pound mozzarella cheese, thinly sliced
  • freshly ground pepper, to taste
  1. Preheat your oven to 400 degrees F.
  2. Heat your olive oil over medium-high heat in a large, heavy bottomed pan or skillet, like a 9-inch cast iron pan. Cook your zucchini and fennel in the pan, add your ½ teaspoon of kosher salt, toss, and continue to cook until the zucchini is slightly browned.
  3. While the vegetables cook, whisk together your 10 eggs and 1 tablespoon of Tabasco sauce. When the vegetables are ready, add the eggs to the pan, then arrange your slices of mozzarella cheese on top. Place the frittata in the oven and cook for 15 minutes or so, until the frittata is set but not browned. Sprinkle with a few extras dashes of Tabasco, if you like, as well as a few bits of fennel leaves, for color.
  4. Allow to cool for 5 minutes before slicing and serving. Frittatas actually make great leftovers - Kramer and I ate the remaining slices for lunch the next day.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/08/26/zucchini-fennel-frittata/