Description

A simple zucchini frittata that is easy to make and enjoy for brunch or dinner. The recipe includes tips for avoiding a soggy bottom to the dish.

Ingredients

Scale

2 medium zucchinis, washed and grated (about 2 cups)
1 teaspoon kosher salt
1 onion, diced, (about 2/3 cup)
1 tablespoon vegetable oil
6 eggs, lightly beaten
1/4 cup milk (half-and-half or heavy cream)
1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup gouda cheese, grated (2 ounces) or you could substitute gruyere or your favorite cheese
1/3 cup parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Grate the zucchini and place in a bowl. Sprinkle surface with 1 teaspoon kosher salt and set aside for 20 minutes.
Preheat the oven to 400°F.
Meanwhile peel and dice the onion, set aside.
In a medium bowl combine the eggs, milk, salt, and pepper and whisk until well combined.
After 20 minutes, drain the water from the grated zucchini and gently squeeze dry with a towel.
In a medium fry pan (with an ovenproof handle) over medium heat, combine the oil and onions and saute until the onions begin to caramelize, about 5-8 minutes, stirring occasionally.
Add the grated zucchini and stir well to combine and to cook off any remaining water, about 1 minute more.
Transfer the vegetables from the pan to the bowl with the egg mixture and spray the bottom and sides of the frying pan well with oil.
Stir the eggs and vegetables together and add 3/4’s of the cheeses. Stir to combine.
Pour the eggs, vegetables, and cheese into the oiled frying pan and top with the remaining cheese.
Carefully transfer the frying pan to the preheated 400°F oven and bake for 25-30 minutes or until golden brown on top and the center is firm to the touch.
Remove the frying pan from the oven and let rest for 5 minutes.
Slide the frittata out onto a plate and cut into wedges. Serve warm.

Notes

You can add other ingredients such as 1 cup cooked bacon, sausage, or ham if desired.)

I used a 10″ cast iron frying pan for this dish. I like that diameter to produce a thicker frittata. If you use a larger frying pan, you will need to check the frittata at 20 minutes, since the mixture will be thinner and thus cook faster.