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
Scale
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.
