Grilled Italian Frittata with Zucchini and Pecorino
Smoky grilled frittata with fresh zucchini, herbs, and pecorino cheese. Perfect Italian side dish with BBQ flavors and creamy egg texture.
Ingredients
- 8 large eggs
- 2 medium zucchini, thinly sliced
- 100g pecorino romano, grated
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano
- Salt and black pepper to taste
- Butter for greasing
Instructions
Preheat grill to medium heat and grease a 10-inch cast iron skillet with butter
Heat olive oil in the skillet over medium heat, add sliced zucchini and cook for 5 minutes until slightly softened
Add minced garlic and cook for another minute until fragrant
In a bowl, whisk eggs with half the pecorino, basil, oregano, salt, and pepper
Pour egg mixture over the zucchini in the skillet and cook for 3-4 minutes until edges begin to set
Sprinkle remaining pecorino on top and transfer skillet to the grill
Close grill lid and cook for 8-10 minutes until center is set and top is lightly golden
Remove from grill and let cool for 5 minutes before slicing and serving
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