Zucchini & Vidalia Onion Frittata (Stovetop, 18‑Egg)
18-egg stovetop frittata with zucchini, sweet Vidalia onion, pecorino, and milk — golden on both sides.
"Golden, fluffy, and full of flavor — this zucchini and Vidalia onion frittata is pure Italian comfort. Mangiare!" - Alexia
Ingredients
- 4 cups zucchini (cut into 1/4-inch pieces)
- 18 large eggs
- 1 large Vidalia onion (coarsely chopped)
- 5 tbsp extra virgin olive oil
- 1 cup grated Pecorino Romano cheese
- 3/4 cup whole milk
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- Cooking spray
Instructions
Prepare the Zucchini and Onions
Heat olive oil in a 12-inch non-stick fry pan over medium-low heat. Add the chopped Vidalia onion and season with garlic salt and cracked black pepper. Sauté until slightly translucent, then add the zucchini. Continue cooking until both the zucchini and onions are soft, tender, and slightly caramelized.
Make the Egg Mixture
In a large bowl, whisk together the eggs, Pecorino Romano cheese, and whole milk. Season to taste with garlic salt and cracked black pepper. Whisk until the mixture becomes light and fluffy.
Cook the Frittata
Turn the heat to medium-high. Pour the egg mixture into the pan with the zucchini and onions. Continuously work the eggs from the sides toward the center using a sturdy spatula. As the eggs begin to set, gently flip sections as you would scrambled eggs. When still slightly runny, press the mixture flat in the pan, pushing the sides toward the center to build height.
Flip and Finish Cooking
Once the frittata is mostly set, place a flat dish on top of the pan and carefully flip it over. Spray the pan with cooking spray, then slide the frittata back into the pan uncooked side down. Cook for another 3 minutes on medium heat until golden brown on the bottom.
Serve and Enjoy
Transfer the finished frittata to a round serving dish. Slice and serve warm. Garnish with extra grated cheese or fresh herbs if desired.