Ingredients

• 1 tablespoon olive oil
• 1 cup ½ medium yellow onion, thinly sliced
• 3 cups 1 large zucchini, chopped
• 2 ounces Parmesan cheese, grated (about ½ cup), divided
• 8 large eggs
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.13 teaspoon paprika
• 3 tabelspoons chopped flat-leaf parsley

Directions

• Preheat the oven to 400°F. Heat oil in a 9 or 10-inch cast-iron or other broiler-proof skillet over medium-high.
• Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini, and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes.
• Meanwhile, reserve 2 tablespoons cheese and set aside. Whisk together the remaining cheese, eggs, salt, pepper, and paprika.
• Pour the egg mixture over vegetables in skillet, and cook, stirring gently, until eggs just begin to set around the edges, about 1 minute. Transfer skillet to the oven, and bake until edges are set but the center is still slightly loose 5 to 6 minutes.
• Increase oven temperature to broil, and broil until center is set and the top is lightly browned about 2 minutes. Serve topped with reserved Parmesan and parsley.

Notes

• 11-26-25 6 Egg Version
• I Added
• Garlic minced
• Red Bell Pepper diced
• Basil dried Med
• I used
• Hungarian Paprika

Photos