How To Make Zucchini & Cheddar Frittata
Exquisitely creamy, this cheddar frittata with fresh zucchini is perfect for weekend brunches. It’s so smooth it feels almost like custard.
Preheat the oven to 325 degrees F.
Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry.
If necessary, repeat 1 to 2 times to remove any excess moisture.
In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot, zucchini and salt and cook for 6 to 7 minutes, stirring occasionally, until the moisture evaporates and the zucchini is tender.
Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining salt and pepper.
Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan then place in the oven and bake for 20 to 23 minutes, until set.
- Calories: 317.82kcal
- Fat: 25.87g
- Saturated Fat: 13.61g
- Trans Fat: 0.51g
- Monounsaturated Fat: 7.63g
- Polyunsaturated Fat: 2.24g
- Carbohydrates: 5.66g
- Fiber: 1.21g
- Sugar: 3.67g
- Protein: 16.19g
- Cholesterol: 336.33mg
- Sodium: 496.33mg
- Calcium: 214.98mg
- Potassium: 389.86mg
- Iron: 1.80mg
- Vitamin A: 294.16µg
- Vitamin C: 16.11mg
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