Zucchini and Cheddar Frittata
This Zucchini and Cheddar Frittata is a light, cheesy, and protein-packed breakfast that’s perfect for any day of the week. It’s made with fresh zucchini, sharp cheddar, and fluffy eggs; baked to golden perfection in just 30 minutes. Great for meal prep, brunch, or a quick weekday breakfast.
Ingredients
- 1 pound zucchini about 2 small zucchini
- 3 tablespoons unsalted butter
- ⅓ cup finely chopped shallots from 1–2 shallots
- Salt and freshly ground black pepper
- 8 large eggs
- ⅓ cup heavy cream
- 1¼ cups shredded Cheddar cheese about 5 oz
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C).
- Grate and dry the zucchini: Using a food processor or box grater, grate the zucchini. Place it on a few layers of paper towels and wring out as much moisture as possible. Repeat if needed to remove excess water.
- Cook the vegetables: In a 10 inch cast iron or oven-safe nonstick skillet, melt the butter over medium heat. Add the shallots, zucchini, and ½ teaspoon of salt. Cook, stirring occasionally, until the moisture evaporates and the zucchini is tender; about 7–8 minutes.
- Whisk the egg mixture: In a medium bowl, whisk together the eggs, heavy cream, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Combine and bake: Stir the cooked zucchini and shredded cheddar cheese into the egg mixture. Pour the mixture into the skillet (no need to wash it) and place in the oven. Bake for 25–30 minutes, or until set in the center and lightly golden on top.
- Serve: Carefully remove from the oven, covering the handle with a towel or oven mitt. Slice into wedges and serve warm or at room temperature.
Notes
Freezer Instructions
- To freeze: Let the frittata cool completely, then wrap tightly and freeze for up to 3 months.
- To reheat: Thaw in the refrigerator overnight, then reheat covered with foil in a 300°F oven until warmed through.
- Serve with a side salad or fresh fruit.
- Add hot sauce or sour cream for extra flavor.
- Enjoy warm for brunch or cold for meal prep!
- Be sure to squeeze out as much water from the zucchini as possible to prevent sogginess.
- You can substitute cheddar with other cheeses like Gruyère or mozzarella.
- Add extra veggies such as mushrooms, bell peppers, or spinach if desired.