Frittata di Zucchine e Pecorino (Courgette and Pecorino Frittata)
Why this recipe works
- Concentrated flavour: Cooking the grated courgette first drives off excess moisture and deepens its mild, savoury sweetness.
- Tender set: Low heat on the hob followed by a short oven finish helps the eggs set gently without becoming firm or bouncy.
- Flexible serving: The frittata slices neatly and works well warm, cold, or at room temperature.
Get the most out of this recipe
Ingredient notes
- Choose firm courgettes: Firm courgettes grate cleanly and tend to release less water than soft or oversized ones.
- Mind the Pecorino: Pecorino Romano is naturally salty, so keep the added salt restrained and adjust the seasoning to taste.
- Grate the cheese finely: Finely grated Pecorino disperses more evenly through the eggs and gives a better savoury finish on top.
Texture tips
- Remove courgette moisture: Squeeze the grated courgette well before cooking so the frittata sets cleanly rather than weeping liquid.
- Keep the heat gentle: Cook the egg mixture over a low heat; if the base colours too quickly, lift the pan off the heat briefly before continuing.
- Stop when just set: Take the frittata out as soon as the centre is set, as residual heat will continue to firm the eggs.
Make-ahead tips
- Cook ahead: The frittata can be cooked in advance, cooled, and refrigerated in a sealed container for up to 3 days.
- Reheat gently: Reheat in a 180°C (355°F) oven until piping hot, avoiding prolonged heating so the eggs stay tender.
- Best texture: For the softest texture, serve it the day it is made, either warm or at room temperature.
Authenticity notes
- Home-style frittata: Italian frittatas are commonly served sliced rather than folded, making them practical for lunch, picnics, or antipasti-style meals.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Coarsely grate the courgette, then squeeze out as much liquid as you can with your hands.
- Heat the olive oil in a nonstick frying pan over a medium heat. Add the courgette and the salt, then cook for 6 to 8 minutes, stirring often, until softened and any remaining moisture has cooked off.
- In a bowl, whisk the eggs with most of the pecorino and the black pepper, reserving a small handful of pecorino for the top. Tip in the warm courgette and stir to combine.
- Return the mixture to the pan and cook on a low heat for 4 to 6 minutes, until the edges are set but the centre is still slightly wobbly. Sprinkle over the reserved pecorino.
- Transfer the pan to the oven and bake for 3 to 5 minutes, until just set through. For a little colour on top, bake 1 minute more, watching closely so it does not dry out.
- Rest for 2 minutes, then slice and serve warm or at room temperature. The frittata should feel tender and moist, not firm and bouncy.
Recipe notes
Tips
- Squeezing the courgette well is the key to a frittata that sets neatly rather than weeping liquid.
- Keep the heat low on the hob so the eggs set gently; if the base colours too quickly, take the pan off the heat for 30 seconds, then continue.
- If serving at room temperature, let it cool on a plate rather than in the pan, which can overcook the edges with residual heat.
Substitutions
- Replace Pecorino Romano cheese with Parmesan for a slightly milder, nuttier finish.
- Replace Extra virgin olive oil with Olive oil if you prefer a more neutral flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Eat cold, bring to room temperature, or reheat in a 180°C (355°F) oven for 6 to 8 minutes until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Milk
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