If you're looking for a quick, easy meal that's healthy, and satisfying meal, look no further than this Zucchini Frittata recipe.
Packed with sautéed onions, poblano pepper, zucchini, sun-dried tomatoes, and Colby jack cheese, this frittata is a delicious way to start your day or enjoy it as a light lunch or dinner.
You can easily customize this recipe with simple substitutions or additions to suit your taste preferences or dietary needs.
How to Make Zucchini Frittata
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 450 °F, and set an oven rack in the middle position. Using a food processor or box grater, grate the zucchini. Set aside. Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat.
Add the onion and poblano pepper. Cook, frequently stirring, until softened, 4-5 minutes. Add the zucchini and sun-dried tomatoes. Cook until tender and the liquid somewhat evaporates, about 2 -4 minutes.
Whisk the eggs, heavy cream, salt, garlic powder, and cayenne pepper in a large bowl. Add the cooked zucchini mixture, cheese, and basil to the egg mixture and stir to combine.
Pour the mixture back into the same skillet, and ensure all the ingredients are evenly distributed across the bottom. Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
Once set, remove from the oven and slide the frittata out of the skillet and onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into Zucchini Frittata wedges with a long serrated knife. Enjoy our Zucchini Frittata.
Pair with
You may also like
Recipe
Easy Zucchini Frittata
Ingredients
- 1 (12 oz) large zucchini or 2 small
- 3 tablespoons extra virgin olive oil
- 1 large red onions , chopped
- 3 tablespoons smoked sun-dried tomatoes
- 1 teaspoon kosher salt , divided
- 15 large eggs
- ¼ cup heavy cream or whole milk
- ½ teaspoon ground cayenne pepper , ground black pepper, or red pepper flakes
- 8 ounces Cheddar cheese , grated
- ½ bunch basil or cilantro , chopped
Instructions
- Preheat the oven to 450 °F, and set an oven rack in the middle position. Using a food processor or box grater, grate the zucchini. Set aside.
- Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper. Cook, frequently stirring, until softened, 4-5 minutes. Add the zucchini and sun-dried tomatoes. Cook until tender and liquid somewhat evaporates, about 2 -4 minutes.
- In a large bowl, whisk together the eggs, heavy cream, salt, garlic powder, and cayenne pepper. Add the cooked zucchini mixture, cheeses, and basil to the egg mixture and stir to combine.
- Pour the mixture back into the same skillet, make sure all the ingredients are evenly distributed across the bottom of the skillet. Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
- Once set, remove from the oven and slide the frittata out of the skillet and onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into Zucchini Frittata wedges with a long serrated knife. Enjoy our Zucchini Frittata.
Notes
- To store: Let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. Store the frittata in an airtight container to prevent it from drying out or absorbing any odors from other foods in the fridge.
- To reheat: Preheat the oven to 350°F (175°C). Place the frittata on a baking sheet and cover with foil. Bake for about 10-15 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for about 30-45 seconds.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
