Description
This zucchini frittata is one of those recipes that proves simple doesn’t mean boring. With just a few ingredients—zucchini, eggs, a little cheese, and shallots—you get a dish that’s rich in protein, light on carbs, and full of flavor. It makes an easy breakfast, a quick lunch, or even a light dinner paired with a side salad.
Ingredients
Units
Scale
- 2 medium zucchinis, coarsely grated
- 1 shallot, diced
- 6 large eggs
- 3.4 fl oz (100 ml) whole milk
- 2.8 oz (80g) cheddar cheese, grated
- 1 tbsp olive oil, divided (1/2 tbsp for pan, 1/2 tbsp for baking dish)
- Salt and black pepper, to taste
- Optional for serving: Greek yogurt and fresh chives
Instructions
- Prepare the zucchini. Wash and coarsely grate the zucchini. Place it in a mesh sieve, sprinkle lightly with salt, and let sit for 10 minutes. This helps draw out excess water so your frittata isn’t soggy. Use your hands or a clean towel to squeeze out as much liquid as possible.
- Cook the vegetables Preheat your oven to 340°F (170°C). Heat ½ tbsp olive oil in a pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the zucchini and sauté for another 6 minutes.
- Mix the eggs In a large bowl, whisk the eggs and milk. Season with salt and pepper. Stir in the cheese and cooked zucchini mixture.
- Bake the frittata Brush a baking dish or casserole pan with the remaining olive oil. Pour in the egg mixture and bake for 25–30 minutes, or until the center is set and the top is lightly golden.
- Serve Slice and serve warm. For a little extra protein and creaminess, add a spoonful of Greek yogurt and sprinkle with fresh chives.
Notes
- Make it your own: You can easily swap cheddar for mozzarella, feta, or goat cheese.
- Add more protein: Crumbled turkey sausage, bacon, or smoked salmon work beautifully here.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Warm gently before serving.
- Pairing suggestion: I love this with a leafy side salad or roasted veggies for an easy, balanced dinner.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th frittata
- Calories: 152
- Sugar: 1.2 g
- Sodium: 557.8 mg
- Fat: 11.5 g
- Saturated Fat: 4.4 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 10 g
- Cholesterol: 199.4 mg
