Zucchini Frittata
Every summer I end up with too many zucchini from the garden. This frittata makes them disappear fast; The key is wringing out all that water first or you'll get a watery mess instead of fluffy eggs. Using the same skillet for everything means less dishes and more flavor.
Ingredients
- 2 1/4 cups zucchini grated
- 1 medium onion diced (~2/3 cup)
- 5 tablespoons canola oil
- 8 large eggs
- 6 tablespoons heavy cream
- 2/3 cup Gruyere cheese grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Grate zucchini and squeeze out excess water using a kitchen towel for 2-3 minutes.
- Heat oil in 10-inch oven-safe skillet. Sauté onions and zucchini for 10-12 minutes until soft and dry.
- Preheat oven to 400F.
- Whisk eggs, cream, salt, and pepper. Mix in most of the Gruyere cheese.
- Fold cooled vegetables into egg mixture. Pour back into skillet.
- Bake 12-18 minutes until center barely jiggles and edges are golden.
- Rest 5 minutes before serving. Slice and enjoy warm or at room temperature.
Notes
Great way to use extra zucchini.
Keeps well as leftovers.