The Fluffiest Zucchini & Cheddar Frittata Recipe for Breakfast

Summer’s bounty shines in this delectable zucchini cheddar frittata that brings fresh garden flavors right to your plate.

Crisp zucchini slices mingle beautifully with sharp cheddar cheese, creating a mouthwatering breakfast centerpiece.

Eggs whisk together with herbs and seasonings, forming a golden canvas for these vibrant ingredients.

Each bite delivers a perfect balance of creamy cheese and tender vegetables.

The frittata cooks quickly, making it an ideal option for busy mornings or lazy weekend brunches.

Packed with protein and nutrients, this dish transforms simple ingredients into a restaurant-worthy meal.

You’ll savor every delicious forkful of this easy-to-make culinary delight.

FAQs

• Is it necessary to remove moisture from zucchini?

Yes, removing excess moisture prevents the frittata from becoming watery and ensures a better texture and consistency.

• Can I use a different type of cheese?

Absolutely! Gruyère, mozzarella, or parmesan work great as alternatives to cheddar in this recipe.

• How do I know when the frittata is fully cooked?

The frittata is done when the center is set and no longer jiggly, and the edges are lightly golden brown.

• What type of skillet works best for this recipe?

A 10-inch cast iron or ovenproof non-stick skillet is ideal for making this frittata, allowing easy stovetop-to-oven transfer.

Zucchini And Cheddar Frittata Everyone Loves

• Elevate Weekend Brunch: Transform ordinary Hawaiian rolls into a decadent breakfast centerpiece that wows family and friends with its rich, indulgent flavors.
• Master Gourmet Comfort Food: Learn a professional-level cooking technique that turns simple ingredients into a restaurant-quality dessert with impressive culinary skills.
• Crowd-Pleasing Dessert Hack: Create a showstopping treat that combines the softness of Hawaiian rolls with a crispy, caramelized exterior, guaranteed to delight guests of all ages.
• Customize with Ease: Adapt the recipe by adding optional mix-ins like chopped nuts or drizzling with chocolate, making it versatile for different taste preferences and occasions.

Ingredients For Zucchini Cheddar Frittata Baking

• Zucchini: A fresh, mild-flavored vegetable that adds moisture and texture to the frittata.
• Eggs: The primary protein source that binds the frittata together and creates a fluffy texture.
• Cheddar Cheese: A sharp and flavorful cheese that melts beautifully and provides a rich taste.

• Heavy Cream, Butter: These ingredients contribute to the creamy and rich consistency of the frittata.

• Shallots, Salt, Black Pepper: These elements enhance the overall flavor profile and provide depth to the dish.

Cooking Instructions For Zucchini Cheddar Frittata

Step 1: Prepare Oven and Equipment

Warm up the oven to 325°F. Select a 10-inch ovenproof skillet for cooking.

Grab a box grater or food processor for shredding zucchini.

Step 2: Shred and Drain Zucchini

Grate the zucchini using your chosen tool.

Spread several paper towel layers and place zucchini on top. Press and squeeze out excess moisture thoroughly.

Repeat pressing process if needed to ensure zucchini is dry.

Step 3: Sauté Vegetable Base

• Zucchini
• Shallots
• Salt

Melt butter in the skillet over medium heat.

Add shallots, zucchini, and salt. Stir occasionally while cooking until zucchini becomes tender and liquid evaporates, approximately 7-8 minutes.

Step 4: Combine Egg Mixture

• Eggs
• Heavy cream
• Salt
• Black pepper
• Shredded cheddar

Whisk eggs, heavy cream, salt, and pepper in a mixing bowl. Fold cooked zucchini and cheddar cheese into the egg mixture.

Step 5: Bake Frittata

Pour combined mixture back into the same skillet. Transfer skillet to preheated oven.

Bake for 25-30 minutes until center sets completely.

Step 6: Serve and Enjoy

Remove skillet carefully using oven mitts.

Allow frittata to cool slightly. Slice and serve warm for a delightful breakfast or brunch.

Helpful Tips For Zucchini And Cheddar Frittata

• Remove as much moisture as possible to prevent a watery frittata and ensure a perfect texture.
• Select firm, bright green zucchini without soft spots for the best flavor and consistency.
• Sprinkle cheddar evenly throughout the mixture to create delicious cheesy pockets in every bite.
• Use medium heat when cooking zucchini to prevent burning and maintain optimal moisture release.
• Allow the frittata to cool for 5-10 minutes to help it set and make slicing easier and cleaner.

Flavor Variations To Try With Cheddar Frittata

• Keto-Friendly Frittata: Replace zucchini with low-carb vegetables like spinach or cauliflower. Use full-fat cream and extra sharp cheddar for higher fat content.
• Dairy-Free Version: Swap heavy cream with coconut milk and use dairy-free cheese alternative like nutritional yeast or cashew cheese. Replace butter with olive oil.
• Mediterranean Herb Frittata: Add fresh chopped herbs like basil, oregano, and thyme. Include diced bell peppers and crumbled feta cheese for a Greek-inspired flavor profile.
• Protein-Packed Option: Incorporate cooked chicken, turkey, or ham into the egg mixture. Add extra protein-rich ingredients like diced turkey bacon or sliced almonds for increased nutritional value.

Pairing Suggestions For Zucchini Cheddar Frittata

• Pair with Crisp White Wine: Select a bright, acidic Sauvignon Blanc or Pinot Grigio to cut through the richness of the frittata and complement its zucchini freshness.
• Serve with Fresh Arugula Salad: Toss light arugula with lemon vinaigrette and shaved Parmesan to create a peppery, tangy side that balances the creamy frittata.
• Add Crusty Sourdough Toast: Slice and lightly toast artisan sourdough bread, brushing with olive oil and sea salt to provide a crunchy texture contrast to the soft egg dish.

Proper Storage Advice For Frittata Freshness

• Store leftover frittata in an airtight container for up to 3-4 days in the refrigerator. Cover tightly with plastic wrap or lid to maintain freshness.
• Wrap individual portions or whole frittata in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label with date for easy tracking.
• Place a slice on a microwave-safe plate. Heat at 50% power for 30-45 seconds until warmed through. Add a splash of water to prevent drying out.

Zucchini & Cheddar Frittata Recipe

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• Total Time: 50 minutes
• Yield: 8 1x

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Description

Creamy zucchini & cheddar frittata brings Mediterranean sunshine to your breakfast table. Quick skillet magic delivers protein-packed deliciousness you’ll crave morning after morning.

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Ingredients

Scale 1x2x3x

Protein:

• 8 large eggs
• 5 ounces (1.25 cups) shredded sharp cheddar cheese

Vegetables:

• 1 pound zucchini (about 2 small)
• 1/3 cup finely chopped shallots (from 1/2 shallot)

Seasonings and Fats:

• 3 tablespoons unsalted butter
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/3 cup heavy cream

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Instructions

1. Prepare your oven by heating to 325°F (163°C), ensuring precise temperature for optimal cooking.
2. Transform zucchini into fine shreds using a box grater or food processor for uniform texture.
3. Eliminate excess moisture from zucchini by pressing between multiple paper towel layers, repeating if necessary to achieve a dry consistency.
4. Select a 10-inch ovenproof skillet and melt butter over medium heat, creating a smooth cooking surface.
5. Introduce shallots and zucchini to the skillet, seasoning with salt, and sauté until vegetables soften and liquid evaporates completely, approximately 7-8 minutes.
6. In a separate mixing bowl, combine eggs with heavy cream, integrating salt and black pepper through vigorous whisking.
7. Fold the cooked zucchini and shredded cheddar into the egg mixture, ensuring even distribution of ingredients.
8. Transfer the combined mixture back into the same skillet, maintaining an even layer.
9. Position the skillet in the preheated oven and bake for 25-30 minutes until the center sets firmly and edges turn golden.
10. Allow the frittata to rest briefly after removing from the oven, protecting hands from the hot skillet handle.
11. Slice and serve warm, presenting a delectable zucchini and cheddar frittata.

Notes

• Thoroughly squeeze out excess liquid from zucchini to prevent a watery frittata and ensure a perfectly firm texture.
• Replace zucchini with other summer squash or spinach for a delightful variation that keeps the dish exciting.
• Substitute heavy cream with coconut milk or almond milk and use dairy-free cheese to make this frittata friendly for lactose-intolerant or vegan diners.
• This recipe is naturally low-carb and can be a great breakfast or brunch choice for those following ketogenic or paleo diets.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 8
• Calories: 293 kcal
• Sugar: 1 g
• Sodium: 282 mg
• Fat: 23 g
• Saturated Fat: 12 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 16 g
• Cholesterol: 210 mg