Zucchini Frittata Recipe

Name: Zucchini Frittata Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 12 eggs (whisked just until the egg yolks and whites are blended); 3 tablespoons whole milk {or cream}; 2 tablespoons olive oil; 1/4 cup sweet onion (diced); 1/2 cup red bell pepper (seeds removed, diced); 2 small zucchinis (thinly sliced); 1 cup sharp cheddar cheese (shredded, divided); 1/2 cup of mozzarella cheese (shredded, divided); 1/4 cup fresh basil (chopped); 1 teaspoon oregano; 1/4 tteaspoon crushed red pepper flakes (optional.); 1/2 teaspoon salt; 1/8 teaspoon black pepper

This Zucchini Frittata Recipe screams summer and makes the perfect dish to bring to a picnic, brunch or summer get together. Eggs are mixed together with fresh zucchini, bell peppers, onion, cheese and fresh herbs to create the most delicious frittata. Your guests will love this light, filling egg dish!

Prep15 min
Cook25 min
Total40 min
Makes6 servings
Calories295

Ingredients

6 servings

12 eggs (whisked just until the egg yolks and whites are blended)
3 tablespoons whole milk {or cream}
2 tablespoons olive oil
1/4 cup sweet onion (diced)
1/2 cup red bell pepper (seeds removed, diced)
2 small zucchinis (thinly sliced)
1 cup sharp cheddar cheese (shredded, divided)
1/2 cup of mozzarella cheese (shredded, divided)
1/4 cup fresh basil (chopped)
1 teaspoon oregano
1/4 tteaspoon crushed red pepper flakes (optional.)
1/2 teaspoon salt
1/8 teaspoon black pepper

Method

1
Preheat the oven to 350 degrees F.
2
Crack the eggs into a large mixing bowl. Add the 3 tbsps. whole milk and whisk until the egg yolks and whites are blended.
3
Stir in 1/2 cup of sharp cheddar cheese and 1/4 cup of the mozzarella cheese until combined. Set aside.
4
Heat the olive oil in a 12″ non-stick skillet or cast iron skillet. Add the sweet onion, bell pepper, the thinly sliced zucchini, oregano, crushed red pepper, salt and pepper and cook until soft, stirring occasionally.
5
Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables.
6
Sprinkle the remaining 1/2 cup sharp cheddar cheese and the other 1/4 cup of mozzarella cheese on the frittata.
7
Bake in the oven for 30 minutes or until the eggs start to puff up and appear set and the edges are just browning. Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley or chives.

Notes

I suggest a well-seasoned cast iron skillet or any oven-safe, non-stick skillet works great. Make sure it’s 8 to 12 inches depending on how many eggs you’re using. The frittata should be golden, puffed a bit and set in the venter. If you move the pan slightly, the middle shouldn’t wobble. You also can insert a knife and it should come out clean. You can freeze a frittata. Cut it into portions and wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave straight from frozen or thaw overnight.