Zucchini Frittata
A frittata is the best way to use up a surplus of summer zucchini. The most important step is squeezing the water out of the grated zucchini; if you skip this, you’ll have a spongy, weeping frittata. When done right, the zucchini melts into a creamy egg base sharpened with white cheddar.
Ingredients
- 2.5 cups zucchini grated
- 1 shallot minced (~1/2 cup)
- 3 tablespoons avocado oil
- 8 large eggs
- 1/4 cup sour cream
- 3/4 cup sharp white cheddar grated
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the grated zucchini in the center of a clean kitchen towel, twist tightly, and wring out over the sink until dry and reduced by half.
- Preheat the oven to 400F.
- Heat the avocado oil in a 10-inch oven-safe skillet over medium heat.
- Add the minced shallot and cook for 2-3 minutes until soft.
- Add the squeezed zucchini and cook for 8-10 minutes, stirring occasionally, until moisture evaporates and vegetables are lightly browned.
- Remove the skillet from heat to cool slightly.
- In a large bowl, whisk the eggs and sour cream until uniform.
- Stir in the salt, pepper, and most of the cheddar, reserving some for topping.
- Fold the cooled zucchini mixture into the egg mixture.
- Pour everything back into the same skillet.
- Sprinkle the remaining cheese on top.
- Bake on the middle rack for 15-18 minutes until edges are set and center jiggles slightly.
- Remove from the oven and let rest in the pan for 5 minutes before slicing.
- Serve warm or at room temperature.
Notes
The resting period is crucial for clean slicing - do not skip this step.