If you are looking for a dish that feels like a warm hug on a plate, the Zucchini & Cheddar Frittata Recipe is an absolute winner. This dish is a delightful mix of tender zucchini, sharp cheddar, and fluffy eggs, all coming together in a vibrant, golden-baked masterpiece that’s as simple to make as it is delicious. Whether you’re cooking for breakfast, brunch, or a light dinner, this frittata offers a perfect balance of freshness, cheesiness, and wholesome goodness that will quickly become your go-to recipe.
Ingredients You’ll Need
Getting ready to whip up this Zucchini & Cheddar Frittata Recipe is a breeze because it relies on a handful of simple yet essential ingredients. Each one adds something special, whether it’s flavor, creaminess, or that beautiful texture you want in every bite.
- Olive oil: Essential for sautéing the zucchini and onions to a sweet, tender perfection without sticking.
- Medium zucchini: Thinly sliced, it brings a mild, fresh veggie flavor and lovely texture to the dish.
- Small onion: Finely chopped to add a gentle bite and caramelized sweetness once sautéed.
- Large eggs: The backbone of the frittata, providing the fluffy, rich base that holds everything together.
- Shredded cheddar cheese: Gives the frittata a sharp, creamy kick that melts beautifully into every bite.
- Milk or cream: Adds creaminess and makes the egg mixture luxuriously smooth and tender.
- Salt and pepper: Simple seasonings that enhance all the flavors without overpowering them.
- Dried oregano (optional): Offers an earthy, aromatic touch if you want to elevate the flavor profile.
- Fresh herbs (optional): Chopped parsley or basil, perfect for brightening the dish as a garnish.
How to Make Zucchini & Cheddar Frittata Recipe
Step 1: Preheat the Oven
Start this flavorful journey by setting your oven to 375°F (190°C). This ensures it’s hot and ready by the time we’ve sautéed the veggies and combined everything, making baking smooth and efficient.
Step 2: Cook the Vegetables
Heat a tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the thinly sliced zucchini and finely chopped onion, letting them sauté gently for 5-7 minutes until soft and just starting to brown. This step is crucial because it intensifies the natural sweetness and adds depth to your frittata. Don’t forget a pinch of salt and pepper here to season the mixture early on.
Step 3: Prepare the Egg Mixture
While your veggies are cooking, grab a bowl and whisk together six large eggs with half a cup of shredded cheddar cheese, a quarter cup of milk or cream, a teaspoon of dried oregano if you like, plus salt and pepper to taste. This mixture is the creamy canvas that the zucchini and cheddar will dance on.
Step 4: Combine Eggs and Vegetables
Once your zucchini and onion are perfectly sautéed, pour the egg mixture over them right in the skillet. Stir gently to distribute everything evenly, making sure each bite promises a little bit of veggie and cheese goodness.
Step 5: Cook on the Stovetop
Set your skillet back on the stove over medium-low heat and cook for about 3-4 minutes. You’re looking for the edges to start setting, which helps the frittata hold its shape before heading into the oven to finish cooking.
Step 6: Bake
Transfer the skillet to the preheated oven and let the frittata bake for 10-12 minutes. During this time, the eggs fully set, the flavors meld, and the top develops a beautiful light golden color that’s incredibly inviting.
Step 7: Serve
Remove the skillet from the oven and let the frittata rest for a couple of minutes. Then, slice it into wedges and consider adding a sprinkle of fresh herbs like parsley or basil to brighten all those rich flavors. Your Zucchini & Cheddar Frittata Recipe is ready to wow at the table!
How to Serve Zucchini & Cheddar Frittata Recipe
Garnishes
Fresh herbs such as parsley or basil add a vibrant pop of color and freshness that perfectly balances the richness of the cheddar and eggs. A light drizzle of olive oil or a few cherry tomatoes on the side can also make the presentation look stunning and inviting.
Side Dishes
This frittata pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or buttery toasted bread. If you want a heartier breakfast or brunch, consider serving it alongside roasted potatoes or even some sautéed mushrooms for an earthy touch.
Creative Ways to Present
You can also make individual mini frittatas using muffin tins for a fun, portable option. Another great idea is to roll slices into wraps with fresh greens or stuff them into a warm pita for a delicious lunch. The Zucchini & Cheddar Frittata Recipe is versatile enough to adapt to whatever mood you’re in!
Make Ahead and Storage
Storing Leftovers
Leftover frittata keeps beautifully in an airtight container in the refrigerator for up to 3 days. It remains moist and flavorful, making it a perfect ready-to-go meal for busy mornings or quick lunches.
Freezing
If you want to stash some for longer, slice the frittata into servings and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag. They can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To get that just-cooked taste back, reheat slices gently either in a microwave for about 1-2 minutes or in a skillet over low heat until warmed through. Avoid overheating to keep the texture tender and delicious.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While cheddar is classic here, feel free to experiment with mozzarella, feta, or goat cheese for different textures and flavors. Just be mindful of the saltiness each cheese brings.
Is it necessary to use an oven-safe skillet?
Yes, using an oven-safe skillet like cast iron is the easiest and safest way to cook and bake your frittata without transferring it to another dish, ensuring even cooking and easy serving.
Can I add other vegetables to the frittata?
Definitely! Spinach, bell peppers, mushrooms, and tomatoes all make fantastic additions. Just sauté them along with the zucchini and onions to keep everything flavorful.
How do I know when the frittata is fully cooked?
Look for the eggs to be completely set with no liquid remaining, and the top to have a light golden color. The center should be firm but tender to the touch.
Is this recipe suitable for meal prep?
Yes, the Zucchini & Cheddar Frittata Recipe is perfect for meal prep. It stores well, reheats easily, and makes a nutritious, satisfying meal any time of day.
Final Thoughts
There’s something truly special about a homemade Zucchini & Cheddar Frittata Recipe that brings comfort and flavor in every bite. It’s easy, flexible, and endlessly delicious—perfect for sharing with family or enjoying all by yourself. Give it a try, and I promise it will become one of your favorite meals to make and savor again and again.
Print
Zucchini & Cheddar Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 15-19 minutes
- Total Time: 25-29 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini & Cheddar Frittata is a delicious and easy-to-make dish perfect for breakfast, brunch, or a light dinner. Featuring sautéed zucchini and onion combined with a rich mixture of eggs, cheddar cheese, and cream, this frittata is cooked both on the stovetop and finished in the oven for a fluffy, golden top. Garnished with fresh herbs, it offers a savory, satisfying meal with minimal prep and cook time.
Ingredients
Vegetables
- 1 medium zucchini, thinly sliced
- 1 small onion, finely chopped
Egg Mixture
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk or cream
- Salt and pepper to taste
- 1 teaspoon dried oregano (optional)
For Cooking
- 1 tablespoon olive oil (for sautéing)
For Garnish
- Fresh herbs (like parsley or basil), chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata after the initial stovetop cooking.
- Cook the Vegetables: Heat the olive oil in a large, oven-safe skillet over medium heat. Add the thinly sliced zucchini and finely chopped onion, sautéing for about 5-7 minutes until softened and slightly browned. Season with salt and pepper to enhance the flavors.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the 6 eggs, milk or cream, shredded cheddar cheese, dried oregano if using, and a pinch of salt and pepper until well combined.
- Combine Eggs and Vegetables: Pour the egg mixture evenly over the sautéed zucchini and onions in the skillet. Stir gently to blend ingredients, then spread the mixture out evenly across the skillet.
- Cook the Frittata: Cook on the stovetop over medium-low heat for 3-4 minutes, just until the edges begin to set and firm up.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden and slightly puffed.
- Serve: Remove the frittata from the oven, allow it to cool for a minute or two, slice into wedges, and garnish with fresh herbs if desired before serving.
Notes
- Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
- You can substitute cheddar cheese with other cheeses like mozzarella or feta for different flavor profiles.
- For a dairy-free option, replace milk or cream with a plant-based milk and omit cheese or use a vegan cheese alternative.
- Fresh herbs add brightness; try parsley, basil, or chives for garnish.
- Ensure the stovetop cooking step is done on medium-low heat to prevent burning the eggs before baking.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently in the oven or microwave.
