Zucchini and Green Bean Frittata

Zucchini and Green Bean Frittata
Chef Brainy
What Started it all:
Eggs, zucchini, onion, garlic, green beans, parmesan cheese

This light and flavorful frittata is packed with fresh vegetables and topped with parmesan cheese, making it a delightful meal for any time of the day. Perfect for two people, it's a quick and nutritious dish that you can whip up in no time.


  • 4 large eggs
  • 1 small zucchini, thinly sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup grated parmesan cheese
  • Salt and pepper, to taste
  • 1 tablespoon olive oil


  1. Thinly slice the zucchini.
  2. Finely chop the onion.
  3. Mince the garlic.
  4. Trim and cut the green beans into 1-inch pieces.
  5. Heat the olive oil in a non-stick skillet over medium heat.
  6. Add the onion and garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
  7. Add the zucchini and green beans to the skillet, and cook for another 5-6 minutes until the vegetables are tender.
  8. In a medium bowl, whisk together the eggs. Season with salt and pepper to taste.
  9. Pour the egg mixture over the cooked vegetables in the skillet.
  10. Reduce the heat to low and cook without stirring for about 8-10 minutes, until the eggs are mostly set.
  11. Sprinkle the grated parmesan cheese evenly over the top of the frittata.
  12. Place a lid on the skillet and cook for an additional 2-3 minutes, or until the cheese is melted and the eggs are fully set.
  13. Carefully slide the frittata onto a plate or cutting board.
  14. Cut into wedges and serve warm.

This Zucchini and Green Bean Frittata is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. The combination of fresh vegetables and savory parmesan cheese makes it both delicious and nutritious. Enjoy!

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