Zucchini and Nepitella Frittata

Prep Time

5 Minutes

Cook Time

25 Minutes


Serves 4


Most ingredients are available in Antonio’s Market!

Nepitella is a mint-scented herb with oregano tones. It is more common in Italy than the U.S. but should be available at your local farmer’s market. If not, you can substitute 2 tsp finely chopped mint plus 1 tsp finely chopped oregano in this recipe.


1/2 lb Zucchini, Cut into 1/4inch thick half moons
1 tbsp Nepitella Leaves, Finely Chopped
3/4 cup Onion, Thinly Sliced
1/3 cup Whole Milk
8 ea Eggs
2 tbsp Extra Virgin Olive Oil
Fine Sea Salt

Method of Preparation

1. Turn on oven broiler and place a rack approximately 5 inches below the heat.
2. Lightly beat together the eggs, milk and a generous pinch of salt.
3. In a 9 to 10 inch nonstick ovenproof skillet, heat oil over medium-high heat.
4. Add the zucchini, onion and 1/4 tsp salt.
5. Reduce the heat to medium and cook for 8 minutes.
6. Stir in the nepitella.
7. Whisk together the egg mixture once more, then add to the skillet.
8. Stir together the eggs and zucchini mixture for 1 to 2 minutes, until frittata begins to set.
9. Gently press the top with a spatula.
10. Reduce the heat to low and cook for 10 minutes more, frittata should be mostly set.
11. Transfer skillet to the broiler and cook for 2 minutes.
12. Slide the frittata onto a cutting board, cut into wedges and serve warm.

Recipe Source

La Cucina Italiana Magazine, May/June 2013 Issue