Description
This Zucchini & Cheddar Frittata is a savory, comforting egg dish perfect for breakfast, brunch, or a light dinner. Featuring tender shredded zucchini, caramelized shallots, creamy eggs, and melted cheddar cheese, it’s baked to perfection in a cast iron skillet, delivering a fluffy and flavorful meal with minimal fuss.
Ingredients
Main Ingredients
- 1 pound zucchini (about 2 small zucchini)
- 3 tablespoons unsalted butter
- ⅓ cup finely chopped shallots (from 1-2 shallots)
- Salt and freshly ground black pepper, to taste
- 8 large eggs
- ⅓ cup heavy cream
- 1¼ cup (5 oz) shredded Cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 325°F to prepare for baking the frittata evenly and gently.
- Prepare the Zucchini: Grate the zucchini using a food processor or box grater. Place the grated zucchini on several layers of paper towels and wring out to remove excess moisture. Repeat wringing 1 to 2 times if needed to ensure the zucchini is as dry as possible, which helps prevent a soggy frittata.
- Cook Shallots and Zucchini: In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the finely chopped shallots, grated zucchini, and ½ teaspoon salt. Cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, about 7 to 8 minutes.
- Mix Eggs and Cream: While the zucchini cooks, whisk together the 8 eggs, ⅓ cup heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper in a medium bowl until fully combined and slightly frothy.
- Combine Mixture: Add the cooked zucchini mixture and shredded cheddar cheese to the egg mixture and stir gently but thoroughly to incorporate all ingredients evenly.
- Bake the Frittata: Pour the entire frittata mixture back into the skillet used for cooking the zucchini (no need to clean the pan). Place the skillet in the preheated oven and bake until the frittata is set in the center and slightly golden around the edges, about 25 to 30 minutes.
- Handle with Care: After removing the skillet from the oven, cover the hot handle with a dish towel or oven mitt to avoid burns.
- Optional Freezing: This frittata freezes well for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in the microwave or in a foil-covered dish in a 300°F oven until heated through.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible to prevent a watery frittata.
- Use a well-seasoned cast iron or ovenproof nonstick skillet for best results and easy cleanup.
- This dish can be served warm or at room temperature, making it great for meal prep.
- Feel free to substitute cheddar with other cheeses like Gruyère or mozzarella for different flavor profiles.
- If freezing, wrap the frittata tightly in foil or an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
