Baked zucchini frittata omelet with a secret ingredient

Name: Baked zucchini frittata omelet with a secret ingredient
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 6 eggs; ¼ cup mascarpone; 14 oz zucchini; Chopped dill to taste; Black pepper to taste; Salt to taste; 1 tbsp butter

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Main Dish

Very Easy

1 hour

167 Kcal

This oven-baked frittata is a simple and delicate Italian dish made with beaten eggs, zucchini and a special creamy touch: mascarpone. Unlike the traditional skillet version, this frittata is baked in the oven for an easy, light and flavorful result. Perfect for lunch, dinner or a buffet, it’s a recipe that lends itself to endless variations. Try adding mushrooms, broccoli, pancetta, diced ham or cheese to make your baked frittata even more delicious.

Ingredients

6 eggs
¼ cup mascarpone
14 oz zucchini
Chopped dill to taste
Black pepper to taste
Salt to taste
1 tbsp butter

Materials

Baking dish
Baking paper
Colander
Mandoline slicer
Frying pan

Preparation

Preparation15 min

Cook time45 min

Wash and cut the zucchini (without peeling them) into julienne strips using a mandoline. Place the strips in a colander, add a little salt, and let them sit for about 15 minutes. This will allow the zucchini to sweat and release some of their water and acidity.
Lightly sauté the zucchini strips in a skillet with a little butter. Set aside.
In a large bowl, beat the eggs, add the mascarpone and dill, and season to taste. Stir until the mixture is smooth. Finally, add the zucchini and stir again.
Pour the mixture into a baking dish lined with parchment paper.
Bake in a preheated oven at 320°F/160ºC for 45 minutes (the baking time may vary depending on the type of oven). To check if the frittata is done, you can use the toothpick test: insert a toothpick into the center; if it comes out clean, it's ready; otherwise, continue cooking.
Remove from the oven and turn out of the pan. The baked zucchini and mascarpone frittata is ready.