Zucchini Cheese Frittata w/ Salami


Prep Time: 10 minutes | Cook Time: 10 minutes

Serving Size: 1-2 servings


  • 1 tablespoon olive oil
  • 1 large zucchini, grated
  • ½ teaspoon garlic salt, plus more to taste
  • 3-4 eggs
  • 1 tablespoon Tabasco sauce, plus more to taste
  • 2 thin slices of mozzarella cheese
  • 1/8 cup finely sliced salami (or bacon/prosciutto)
  • 1-2 oz goat cheese, crumbled
  • freshly ground pepper, to taste
  • crushed red pepper, to taste
  • parsley, to taste


  1. Preheat your oven to 400 degrees F.
  2. Heat your olive oil over medium heat in a large, heavy bottomed pan or skillet  (I used a mini-skillet).
  3. Cook zucchini in the pan, add ½ teaspoon of garlic salt, toss, and continue to cook until the zucchini is slightly browned.
  4. While the vegetables cook, whisk together your 3-4 eggs and 1 tablespoon of Tabasco sauce.
  5. Add in salami/bacon/prosciutto on top of zucchini.
  6. When the vegetables are ready, add the eggs to the pan, then arrange your slices of mozzarella cheese and goat cheese crumbles on top.
  7. Sprinkle top with crushed red pepper and parsley flakes.
  8. Place the frittata in the oven and cook for 8-10 minutes or so, until the frittata is set but not browned. Sprinkle with a few extras dashes of Tabasco, if you like, as well as a few bits of fennel leaves, for color.
  9. Allow to cool for 5 minutes before slicing and serving.

Recipe adapted from the Crepes of Wrath (amazing name, btw).




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