Tips, Tricks & Suggestions
- What type of cheese should you use?: Of course, you can use any type of cheese that you want in your frittata. It doesn’t matter if it’s Gouda, Oaxaca, or regular old Cheddar, they all work. That being said I personally like to use half Mozzarella and half Parmesan. It just fits the Italian theme of the dish and gives it a great balanced flavor.
- Add other vegetables/meats: I know that today’s recipe is specifically for making a zucchini frittata. But in reality, you can easily use it as a base to make any type of frittata you want. All you have to do is keep the same ratios and you’ll have success. So if you want to swap out the zucchini for other vegetables like tomato, spinach, and mushrooms, or even meats like bacon, or prosciutto, go right ahead. Just make sure that all of these ingredients when combined measure out to roughly 2 cups.
- Add additional aromatic flavors: Another way you can customize your frittata is by adding additional aromatic ingredients. These include things like minced garlic, chili pepper flakes, or even herbs (e.g. oregano, rosemary, thyme). Just toss them in while sauteing the zucchini and onion to get the most out of their flavor.
- Make mini “muffin” frittatas: A cool and unique way to change up from the usual frittata is to make mini frittatas. To do this simply cook the zucchini and make the filling up to set 4. Then instead of pouring this mixture back into the same skillet, you pour it into muffin tins (that have been greased). And then you just have to bake them for roughly 10 minutes or until set.
- Storage: If you have any frittata left over you can always store it in your fridge for at least 3 days, or in your freezer for up to 3 months.
Other Egg Dishes You Might Enjoy
Zucchini Frittata (Simple & Easy) Recipe
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 8
Ingredients
2 Cups of zucchini, grated
1 Small onion, diced (roughly ½ cup)
¼ Cup of oil or butter
8 Large eggs
¼ Cup of heavy cream or whole milk
⅔ Cup of grated cheese of choice (mozzarella, parmesan, cheddar, gruyere)
½ Teaspoon of salt & pepper, or to taste
Instructions
- Preheat your oven to 400℉/204℃
- Remove the excess moisture from the zucchini: Place a few layers of paper towel (or a very clean towel) down and add the grated zucchini to the middle of it.
Wrap the grated zucchini up in the towels and wring it out over your sink to remove any excess moisture. You don’t have to remove all of the moisture but make sure to wring out as much as you can.
- Sautee zucchini and onion: Heat the oil and/or butter in a large(10-inch) oven safe skillet. Once hot toss in the onion along with the zucchini and sautee both ingredients for roughly 8 to 10 minutes or until softened.
If any liquid seeps out of the zucchini at this time then keep cooking until it has evaporated. Once that’s done take the skillet off the heat and let it cool.
- Make the frittata mixture: Whisk together eggs, milk, salt & pepper until thoroughly mixed in a medium-sized bowl. Then add the cheese along with the zucchini & onion (cooked & cooled) and stir everything together.
- Pour the frittata mixture into the same skillet you cooked the onion and zucchini.
- Bake: Place the skillet in your heated oven and let it bake undisturbed for 10 to 15 minutes. You will know that the frittata is done when the middle is set (no longer wiggling), and the edges are slightly browned up.
- Take the zucchini frittata out of your oven and let it cool for 5 minutes before slicing, enjoy.
Zucchini Frittata (Simple & Easy) Recipe
Servings: 8
Ingredients
- 2 Cups of zucchini grated
- 1 Small onion diced (roughly ½ cup)
- ¼ Cup of oil or butter
- 8 Large eggs
- ¼ Cup of heavy cream or whole milk
- ⅔ Cup of grated cheese of choice mozzarella, parmesan, cheddar, gruyere
- ½ Teaspoon of salt & pepper or to taste
Instructions
- Preheat your oven to 400℉/204℃
- Remove the excess moisture from the zucchini: Place a few layers of paper towel (or a very clean towel) down and add the grated zucchini to the middle of it. Wrap the grated zucchini up in the towels and wring it out over your sink to remove any excess moisture. You don’t have to remove all of the moisture but make sure to wring out as much as you can.
- Sautee zucchini and onion: Heat the oil and/or butter in a large(10-inch) oven safe skillet. Once hot toss in the onion along with the zucchini and sautee both ingredients for roughly 8 to 10 minutes or until softened. If any liquid seeps out of the zucchini at this time then keep cooking until it has evaporated. Once that’s done take the skillet off the heat and let it cool.
- Make the frittata mixture: Whisk together eggs, milk, salt & pepper until thoroughly mixed in a medium-sized bowl. Then add the cheese along with the zucchini & onion (cooked & cooled) and stir everything together.
- Pour the frittata mixture into the same skillet you cooked the onion and zucchini.
- Bake: Place the skillet in your heated oven and let it bake undisturbed for 10 to 15 minutes. You will know that the frittata is done when the middle is set (no longer wiggling), and the edges are slightly browned up.
- Take the zucchini frittata out of your oven and let it cool for 5 minutes.
- Slice it up and enjoy!
