Zucchini Frittata Recipe
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
Squeeze the Zucchini Dry
This step is critical; if you don’t get the water out of the zucchini, the frittata will be soggy.
Put the grated zucchini into a clean kitchen towel, wrap it up, and twist it over the sink. Squeeze until no more liquid comes out. The zucchini should look noticeably drier.
Sauté the Vegetables
Get your oven preheating to 400°F.
In a 10-inch oven-safe skillet, melt the butter over medium heat. Once it’s melted, add the diced onion and the squeezed zucchini.
Cook them for about 8 to 10 minutes, stirring occasionally. You want the vegetables to soften and any leftover moisture to cook away. When they’re done, take the skillet off the heat to cool slightly.
Combine and Bake the Frittata
In a bowl, whisk the eggs and heavy cream together until they’re uniform in color. Whisk in the salt and pepper, followed by the mozzarella and parmesan cheese.
Add the cooled zucchini and onion mixture to the bowl and stir to combine everything.
Pour the mixture back into the now-empty skillet.
Bake for 10 to 15 minutes. The frittata is ready when the center is firm and doesn’t wobble when you gently shake the pan.
Let it rest in the skillet for 5 minutes before slicing.
Zucchini Frittata
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.
