Zucchini Frittata

one slice of frittata on white plate with cut cherry tomatoes.

Zucchini Frittata is creamy, soft, fluffy and is packed with garden fresh zucchini! Made in 30 minutes, it is delicious, nutritious and is perfect for a quick breakfast, brunch or light dinner.

Course Breakfast

Cuisine American

Keyword zucchini frittata

Prep Time 10

Cook Time 14

Total Time 24

Servings Servings

Calories 298kcal

Author Maria Doss

Ingredients

6 eggs, large
¼ cup whole milk room temperature
¼ teaspoon salt refer notes
⅛ teaspoon ground black pepper
2 pinches red pepper flakes (optional)
1 + ¼ cups shredded Mexican cheese blend (or use a combination of cheddar and mozzarella), divided
2 zucchini, small to medium size
2 garlic cloves, finely chopped
2 tablespoons unsalted butter

Instructions

Preheat oven to 425°F.
Add eggs, milk, salt, pepper, red pepper flakes and 1 cup cheese (save remaining for later use) into a medium bowl and whisk until thoroughly combined.
Grate zucchini using the large holes of your box grater (it should measure 2 to 21/4 cups).
Place a 9-10 inch well seasoned cast iron skillet (or use any oven safe non-stick skillet) over high heat.
Add butter and let melt. Add grated zucchini and garlic, cook, stirring occasionally, until you no longer see any moisture (3 to 5 minutes). Gently pour the combined egg mixture and sprinkle remaining cheese on top.
Gently transfer the pan into the hot oven and bake for 12 to 14 minutes or until the custard is set (insert a toothpick or the tip of a small knife in the middle and it is set if it comes out clean). Cool for a few minutes to set slice and serve.
Tip: Allow the zucchini frittata to rest for a few minutes before cutting into it. This will help it to set and make it easier to cut and serve. If you use a well seasoned cast iron pan, you should have no trouble removing the zucchini frittata from the pan. Simply cut it with a knife and use a cake or pie server to remove each piece.

Video

Notes

Spread the cooked veggie evenly throughout the pan before pouring in the eggs. Make sure that the squash is spread into an even layer covering the entire base of the skillet so, you get an even distribution of egg with veggies in every bite.

Don't over-bake. Bake until golden in color that contrasts beautifully with its light green squash. Baking too long might result in a chewy dish. The frittata will continue cooking once you remove it from the oven due to residual heat.

Choose the right skillet. The best choice for making zucchini frittata, is to use a well seasoned cast iron skillet which can safely go from stovetop to oven, and they also conduct heat well. If you are using a non stick pan, then wrap the any plastic handle with a double layer of foil before popping into the oven.

Nutrition