Zucchini Mint Frittata – a Hearty Breakfast for the Hot Summer Mornings

Instructions

1. Prep the Zucchini:
   If grating zucchini, place in a clean kitchen towel, sprinkle with a pinch of salt, and squeeze out excess moisture. If slicing, cut into thin rounds (about ?-inch thick) for quick cooking.
2. Cook the Vegetables:
   Heat 1 tbsp olive oil in a 10-inch oven-safe nonstick skillet (or cast-iron) over medium heat.
   Add onion and cook, stirring, for 3–4 minutes until softened.
   Add zucchini and cook, stirring occasionally, for 4–5 minutes until tender but not mushy. Stir in chopped mint and a pinch of salt; cook for 30 seconds to release the mint’s aroma. Remove from heat.
3. Prepare the Egg Mixture:
   In a large bowl, whisk eggs, Parmesan, ½ tsp salt, and ¼ tsp pepper until well combined.
   Stir in the zucchini-onion-mint mixture. If using feta or halloumi, gently fold it in.
4. Cook the Frittata:
   Preheat the oven broiler to high, with the rack in the upper third.
   Wipe the skillet clean, then heat the remaining 1 tbsp olive oil over medium-low heat.
   Pour the egg mixture into the skillet, spreading it evenly. Cook without stirring for 3–4 minutes, lifting the edges with a spatula to let uncooked egg flow underneath, until the bottom is light golden.
   Transfer the skillet to the broiler and cook for 1–2 minutes, watching closely, until the top is set and golden (it should jiggle slightly in the center but not be liquidy).
5. Serve:
   Let the frittata cool for 2–3 minutes, then slide onto a plate or cutting board. Cut into wedges.
   Garnish with extra mint leaves and a sprinkle of Parmesan or nutritional yeast.
   Serve warm or at room temperature with a side salad, crusty bread, or roasted potatoes.