Zucchini Frittata
Zucchini, sweet shallots, fresh eggs, and melted cheese are combined to make a rich and fluffy frittata.
Servings: 6 people
Ingredients
- 12 eggs
- ½ cup whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp salted butter
- ½ shallot finely diced
- 2 green onions sliced
- 1 zucchini sliced into ¼” rounds
- 1 cup white cheddar shredded
- 6 ounces goat cheese crumbled
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk eggs, milk, salt, and pepper.
- Heat a 12-inch cast iron skillet over medium-high heat. Once hot, melt the butter in the skillet.
- Add the chopped shallot and green onion, sauteing for about 3 minutes until fragrant and translucent.
- Add the zucchini slices and saute for 1 minute. Move the zucchini around the skillet evenly, then whisk the egg mixture again and pour over the top.
- Sprinkle white cheddar and crumbled goat cheese over the top of the frittata.
- Bake in the preheated oven for 20-30 minutes or until the center is set. Let cool for 10 minutes before slicing and serving. You can serve frittata warm or at room temperature.
Notes
- Use your broiler for a couple of carefully monitored minutes to achieve a golden brown, cheesy top.
- Dairy is important for making a fluffy frittata, but too much can cause it to fall apart.
- It's a good idea to measure the salt, as the cheese adds a lot of salt, as well, and it can easily become too much.
Nutrition
Calories: 348kcal | Carbohydrates: 4g | Protein: 22g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 377mg | Sodium: 699mg | Potassium: 279mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1270IU | Vitamin C: 7mg | Calcium: 258mg | Iron: 2mg