Easy Zucchini Frittata
User Reviews
5.0
3 reviews
Excellent
Easy Zucchini Frittata
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If you're looking for a quick, easy meal that's healthy, and satisfying meal, look no further than this Zucchini Frittata recipe. Packed with sautéed onions, poblano pepper, zucchini, sun-dried tomatoes, and Colby jack cheese, this frittata is a delicious way to start your day or enjoy it as a light lunch or dinner. And with simple substitutions or additions, you can easily customize this recipe to suit your taste preferences or dietary needs.
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Ingredients
- 1 (12 oz) large zucchini or 2 small
- 3 tablespoons extra virgin olive oil
- 1 large red onions , chopped
- 3 tablespoons Smoked sun-dried tomatoes
- 1 teaspoon kosher salt , divided
- 15 large eggs
- ¼ cup heavy cream or whole milk
- ½ teaspoon ground cayenne pepper , ground black pepper, or red pepper flakes
- 8 ounces cheddar cheese , grated
- ½ bunch basil or cilantro , chopped
Instructions
- Preheat the oven to 450 °F, and set an oven rack in the middle position. Using a food processor or box grater, grate the zucchini. Set aside.
- Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper. Cook, frequently stirring, until softened, 4-5 minutes. Add the zucchini and sun-dried tomatoes. Cook until tender and liquid somewhat evaporates, about 2 -4 minutes.
- In a large bowl, whisk together the eggs, heavy cream, salt, garlic powder, and cayenne pepper. Add the cooked zucchini mixture, cheeses, and basil to the egg mixture and stir to combine.
- Pour the mixture back into the same skillet, make sure all the ingredients are evenly distributed across the bottom of the skillet. Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
- Once set, remove from the oven and slide the frittata out of the skillet and onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into Zucchini Frittata wedges with a long serrated knife. Enjoy our Zucchini Frittata.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. Store the frittata in an airtight container to prevent it from drying out or absorbing any odors from other foods in the fridge.
- To reheat: Preheat the oven to 350°F (175°C). Place the frittata on a baking sheet and cover with foil. Bake for about 10-15 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for about 30-45 seconds.
- Make-Ahead
- Make-Ahead
- To make ahead, prepare the frittata as directed in the recipe, then let it cool to room temperature. Cover the frittata tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months. To reheat a refrigerated frittata, follow the instructions above. To reheat a frozen frittata, thaw it in the refrigerator overnight, then reheat it as directed. Making Zucchini.
- To make ahead, prepare the frittata as directed in the recipe, then let it cool to room temperature. Cover the frittata tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months. To reheat a refrigerated frittata, follow the instructions above. To reheat a frozen frittata, thaw it in the refrigerator overnight, then reheat it as directed. Making Zucchini.
- How to Freeze
- How to Freeze
- Zucchini Frittata can be frozen for up to 2 months, making it a great meal prep option or way to use up excess zucchini. To freeze the frittata, let it cool to room temperature, then cut it into portions or wedges. Wrap each portion tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or freezer bag. Then store it in the freezer. To reheat a frozen frittata, thaw it in the refrigerator overnight, then reheat it in the oven or microwave as directed in the recipe. Note that frozen and reheated frittata may have a slightly different texture than a freshly made frittata, but it will still be delicious and satisfying.
- Zucchini Frittata can be frozen for up to 2 months, making it a great meal prep option or way to use up excess zucchini. To freeze the frittata, let it cool to room temperature, then cut it into portions or wedges. Wrap each portion tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or freezer bag. Then store it in the freezer. To reheat a frozen frittata, thaw it in the refrigerator overnight, then reheat it in the oven or microwave as directed in the recipe. Note that frozen and reheated frittata may have a slightly different texture than a freshly made frittata, but it will still be delicious and satisfying.
- To store: Let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. Store the frittata in an airtight container to prevent it from drying out or absorbing any odors from other foods in the fridge.
- To reheat: Preheat the oven to 350°F (175°C). Place the frittata on a baking sheet and cover with foil. Bake for about 10-15 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for about 30-45 seconds.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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