RECIPE
8 INGREDIENTS6 STEPS35MIN

Zucchini and Cheddar Frittata

4.7
3 Ratings
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
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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.

35MIN

Total Cooking Time

8

Ingredients
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 3/4 cups
1/4 cup
Shallots , finely chopped
3/4 tsp
1/4 cup
Heavy Cream
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Directions

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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Using a food processor or box grater, grate the Zucchini (2 3/4 cups) . 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.
Step 3
In an 8 to 10-inch ovenproof, nonstick saute pan, Unsalted Butter (1/2 Tbsp) over medium heat. Add the Shallots (1/4 cup) zucchini and Salt (1/2 tsp) and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6 to 7 minutes.
Step 4
Meanwhile, in a medium bowl, whisk together the Large Eggs (6) , Heavy Cream (1/4 cup) , Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) .
Step 5
Add the cooked zucchini and Cheddar Cheese (2/3 cup) 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.
Step 6
Serve and enjoy!

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