Herb and Zucchini Frittata


  • 1 (8 ounce) zucchini
  • 3 eggs
  • ½ cup parsley (chopped)
  • ½ cup cilantro (chopped)
  • 1/8 teaspoon ground turmeric
  • Salt and pepper
  • 1 tablespoon oil or butter


Grate the zucchini using a box grater. Sprinkle a little salt on the grated zucchini. Place it in a colander and let the zucchini drain for about 15 minutes. Then squeeze as much water from the zucchini as possible and set aside.

Crack the eggs into a medium bowl. Add all the other ingredients except the oil or butter. Whisk well. Add the zucchini and gently fold it in using a wooden spoon or spatula.

Heat a medium skillet with the oil or butter. When it is hot, pour the egg mixture into the pan. Cook the frittata undisturbed until the bottom is golden brown. Now carefully flip the frittata over and cook until the other side is golden.

Serve immediately, with a mixed green salad and some bread.

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