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After that it opens as Kitchen & Bar, not a browser tab. Inventory stays on this device.

Dinner · 25 min · 4 wedges

Zucchini frittata

Salt zucchini first so it does not weep into the eggs.

The sheet · 4 wedges · 25 min

easy

Why tonight. Salt zucchini first so it does not weep into the eggs.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • eggs
  • zucchini
  • onion
  • parmesan

Good if you have them, fine if you do not: mint.

Method

  1. Salt the sliced zucchini and leave it fifteen minutes, then squeeze it. Zucchini is mostly water and that water ends up in your eggs.
  2. Cook it in oil with the onion until it takes some color.
  3. Eggs and parmesan beaten with plenty of salt, poured over a low heat, edges pulled in as they set.
  4. Under the broiler for two minutes and out while the middle still wobbles. It sets on the counter, and every dry frittata was cooked until it looked done.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

eggs
The cheapest way to turn a side dish into dinner.
zucchini
Water in a vegetable costume.
onion
The base under most of this library.
parmesan
Salt, fat and savory depth in a form that keeps for months.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy eggs and zucchini workBack to the ranking