Name: Zucchini and Cheddar Frittata
Total time: PT2100.0S
Yield: 4
Ingredients: 0.75 pound Zucchini; 2 teaspoon Unsalted Butter; 1/4 cup Shallot; 3/4 teaspoon Salt; 6 Large Egg; 1/4 cup Heavy Cream; 1/4 teaspoon Ground Black Pepper; 3 ounce Cheddar Cheese

This frittata is nowhere close to those tough, dry spongy egg cakes you're used to; it's delicate and creamy, almost like a crustless quiche. It's great to throw together for breakfast with some leftover veggies, bits of meat, or hunks of cheese.

Low-Fat

Oven

Beginner

Date Night

Zucchini and Cheddar Frittata

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Zucchini

pound

Unsalted Butter

teaspoon

Shallot

Salt

Large Egg

Heavy Cream

Ground Black Pepper

Cheddar Cheese

ounce

Food Processor

Stove

Preheat the oven to 325 degrees F (160 degrees C).

Using a food processor or box grater, grate the {@0:}. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture.

Using a food processor or box grater, grate the Zucchini (0.75 pound). Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture.

In an 8 to 10-inch ovenproof, nonstick saute pan, {@0:} over medium heat. Add the {@1:} zucchini and {@2:} and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6 to 7 minutes.

In an 8 to 10-inch ovenproof, nonstick saute pan, Unsalted Butter (2 teaspoon) over medium heat. Add the Shallot (1/4 cup) [finely chopped] zucchini and Salt (1/2 teaspoon) and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6 to 7 minutes.

In an 8 to 10-inch ovenproof, nonstick saute pan, Unsalted Butter (2 teaspoon) over medium heat. Add the Shallot (1/4 cup) zucchini and Salt (1/2 teaspoon) and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6 to 7 minutes.

Meanwhile, in a medium bowl, whisk together the {@2:}, {@1:}, {@3:} and {@0:}.

Meanwhile, in a medium bowl, whisk together the Large Egg (6 N/A), Heavy Cream (1/4 cup), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).

Meanwhile, in a medium bowl, whisk together the Large Egg (6), Heavy Cream (1/4 cup), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).

Add the cooked zucchini and {@0:} to the egg mixture and stir to combine. Pour the frittata mixture into the pan, then place in the oven and bake until set, 20 to 23 minutes.

Add the cooked zucchini and Cheddar Cheese (3 ounce) to the egg mixture and stir to combine. Pour the frittata mixture into the pan, then place in the oven and bake until set, 20 to 23 minutes.

Zucchini and Cheddar Frittata

4.9

35MINS

$3.90

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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