Description
This Zucchini & Cheddar Frittata is a delicious and simple egg-based dish perfect for breakfast, brunch, or a light dinner. Featuring sautéed zucchini and onions combined with creamy cheddar cheese and herbs, this frittata is cooked first on the stovetop and then baked to golden perfection for a fluffy and flavorful meal.
Ingredients
Vegetables
- 1 medium zucchini, thinly sliced
- 1 small onion, finely chopped
Egg Mixture
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk or cream
- 1 teaspoon dried oregano (optional)
- Salt and pepper to taste
Cooking
- 1 tablespoon olive oil (for sautéing)
Garnish
- Fresh herbs (like parsley or basil), chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata after initial stovetop cooking.
- Cook the Vegetables: Heat the olive oil in a large, oven-safe skillet over medium heat. Add the sliced zucchini and chopped onion, sautéing for 5-7 minutes until soft and starting to brown. Season with salt and pepper to taste.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk or cream, shredded cheddar cheese, dried oregano if using, and a pinch of salt and pepper. This mixture will give the frittata a creamy and flavorful texture.
- Combine Eggs and Vegetables: Pour the egg mixture evenly over the sautéed zucchini and onions in the skillet. Stir gently to distribute the ingredients, then spread the mixture evenly to ensure even cooking.
- Cook the Frittata on Stovetop: Cook the skillet over medium-low heat for 3-4 minutes until the edges just begin to set, creating a firm base before baking.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden brown, ensuring a fluffy and cooked-through frittata.
- Serve: Remove the frittata from the oven and let it cool for a couple of minutes. Slice into wedges and garnish with chopped fresh herbs like parsley or basil for added freshness and color before serving.
Notes
- Use an oven-safe skillet to go seamlessly from stovetop to oven.
- For a richer flavor, substitute milk with cream.
- Fresh herbs add brightness, but are optional.
- Check the frittata at 10 minutes to avoid overcooking; oven times may vary.
- Leftovers can be refrigerated and served cold or reheated.
