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