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slice removed from the cast iron pan of a zucchini frittata recipe

Zucchini Frittata

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 slices
Calories 158kcal

Ingredients

  • 8 large eggs
  • 3 tablespoons heavy cream
  • 1/2 cup goat cheese crumbled
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 pound zucchini grated
  • 1 shallot diced (about 1/2 cup)
US Customary - Metric

Instructions

  • In a large bowl whisk together the eggs, heavy cream, salt, and pepper, and just until the egg yolks and whites have combined. Stir in half (1/4 cup) of the goat cheese
  • Place zucchini in clean kitchen towels and ring out as much liquid as possible.
  • Heat oil in a 12", oven safe skillet over medium. Once shimmering, add the zucchini and shallots and saute until the shallots are translucent about 4 minutes.
  • Stir the eggs one more time to incorporate everything that has settled, then pour it over the veggies. Use a spatula to spread the vegetables evenly across the bottom of the pan.
  • Reduce heat to low and place a lid on top. Continue to cook this way for 11-14 minutes, or until your frittata has set around the edges, but has a few areas that still jiggle.
  • Adjust the top rack of your oven so it is 8" from the heating element. Turn your broiler to high. Sprinkle the remaining 1/4 cup of goat cheese on top, and place your frittata in the oven, and continue to cook for 3-4 minutes, until the center is set and the top is golden.

Nutrition

Calories: 158kcal | Total Carbohydrates: 4g | Protein: 10g | Fat: 12g | Sodium: 272mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com