Description

This Zucchini & Cheddar Frittata is a simple, delicious, and satisfying dish perfect for breakfast, brunch, or a light dinner. Featuring tender sautéed zucchini and shallots combined with creamy eggs, rich cheddar cheese, and baked to a perfect set, it offers a wonderful blend of flavors and textures. Quick to prepare and freezer-friendly, this frittata makes an excellent make-ahead meal.

Ingredients

Scale

Vegetables

1 pound zucchini (about 2 small zucchini)
⅓ cup finely chopped shallots, from 1-2 shallots

Dairy

3 tablespoons unsalted butter
8 large eggs
⅓ cup heavy cream
1¼ cup (5 oz) shredded Cheddar cheese

Seasonings

Salt and freshly ground black pepper

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Instructions

Preheat the Oven: Begin by preheating your oven to 325°F to ensure it is fully heated by the time the frittata mixture is ready for baking.
Prepare the Zucchini: Grate the zucchini using a food processor or box grater. To remove excess moisture, place the grated zucchini on several layers of paper towels and wring it dry thoroughly. Repeat one to two times if needed to ensure the zucchini is not watery, as this helps to maintain the frittata’s texture.
Sauté the Shallots and Zucchini: In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the finely chopped shallots and grated zucchini along with ½ teaspoon of salt. Cook, stirring occasionally, for 7 to 8 minutes until most of the moisture has evaporated and the zucchini is tender.
Mix the Egg Mixture: While the vegetables cook, whisk together in a medium bowl the 8 large eggs, ⅓ cup heavy cream, a heaping ¼ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper until fully combined and slightly frothy.
Combine Ingredients and Pour: Add the cooked zucchini mixture and shredded Cheddar cheese to the egg mixture. Stir until everything is evenly mixed. Pour this mixture back into the same skillet (no need to clean it) and gently spread it out evenly.
Bake the Frittata: Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the frittata is set and cooked through. The center should be firm to the touch. When removing from the oven, be careful as the pan handle will be very hot; use a dish towel or oven mitt to handle it safely.
Freezing and Reheating: If desired, allow the frittata to cool completely, then freeze it for up to 3 months. When ready to serve, thaw in the refrigerator for 24 hours before reheating in the microwave or in a 300°F oven covered with foil until warmed through.

Notes

To prevent a watery frittata, be sure to thoroughly squeeze out moisture from the grated zucchini.
Using a cast iron or ovenproof skillet ensures even cooking and easy transfer from stovetop to oven.
You can substitute the Cheddar cheese with other flavorful cheeses like Swiss or Gruyère for variation.
This frittata is freezer-friendly and reheats well, making it great for meal prepping.
Handle the hot skillet carefully after baking to avoid burns.