Description
Indulge in the delightful flavors of this Easy Zucchini Bake Frittata, where fluffy eggs cradle tender zucchini and creamy cheese. This versatile dish is perfect for any meal, from a refreshing brunch to a cozy dinner. With just a handful of ingredients and simple steps, you’ll create a stunning centerpiece that’s sure to impress your guests and satisfy your taste buds.
Ingredients
Scale
- 6 large eggs
- 1 medium zucchini, diced
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and heat olive oil in a non-stick skillet over medium heat.
- Sauté the diced onion and zucchini until softened, about 5 minutes.
- In a bowl, whisk the eggs with salt and pepper until frothy.
- Pour the egg mixture over the sautéed vegetables in the skillet. Add shredded cheese and stir gently to combine.
- If not using an oven-safe skillet, transfer to a greased baking dish. Bake for 25-30 minutes until puffed and golden brown.
- Allow to cool slightly before slicing into wedges. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
Keywords: Customize this recipe by substituting zucchini with other vegetables like bell peppers or spinach for added flavor. For extra creaminess, mix in different cheeses such as feta or goat cheese. Leftover frittata can be stored in an airtight container for up to three days.