Zucchini Frittata
If you have an oven-safe skillet, a frittata is one of the easiest ways to use up eggs and vegetables. This version uses grated zucchini and a mix of mozzarella and parmesan, and the whole thing comes together in one pan.
Ingredients
- 1 1/4 cups grated zucchini
- 1/4 cup diced onion
- 2 1/2 tbsp butter
- 5 large eggs
- 2 1/2 tbsp heavy cream
- 1/4 cup grated Mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1/4 tsp Kosher salt
- 1/8 tsp black pepper
Method
- Preheat oven to 400°F.
- Wrap grated zucchini in kitchen towel and squeeze out all liquid until dry.
- Melt butter in 10-inch oven-safe skillet over medium heat.
- Add onion and squeezed zucchini, cook 8-10 minutes until soft and moisture evaporates.
- Remove skillet from heat and let vegetables cool slightly.
- Whisk eggs, cream, salt, pepper, mozzarella and parmesan in bowl.
- Stir in cooled vegetables.
- Pour mixture back into skillet.
- Bake 10-15 minutes until center is firm.
- Rest 5 minutes before slicing.
Notes
Thoroughly squeezing zucchini is essential to prevent soggy frittata.