Zucchini Cheddar Frittata

Zucchini Frittata in Skillet with Golden Cheese Crust and Creamy Zucchini Filling

A stovetop zucchini frittata made with tender zucchini, sharp cheddar, onion, eggs, and fresh parsley. It is flipped like a Spanish tortilla until golden on both sides.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 30

Total Time 40

Ingredients

▢ 4 tablespoons extra virgin olive oil divided
▢ 1 large white onion chopped
▢ 1½ teaspoons kosher salt divided
▢ ½ teaspoons ground black pepper divided
▢ 2 medium zucchini thinly sliced
▢ 6 large eggs
▢ 50 ml whole milk
▢ 150 g sharp cheddar cheese shredded
▢ 50 g fresh parsley finely chopped

Instructions

Heat 2 tablespoons extra virgin olive oil in a large non-stick skillet over medium heat. Add 1 large white onion, chopped, 1 teaspoons kosher salt, and ¼ teaspoons ground black pepper. Cook for 5–7 minutes, stirring occasionally, until the onion softens.
Add 2 medium zucchini, thinly sliced. Cook for 8–10 minutes, stirring occasionally, until tender and most of the released moisture has evaporated. Remove the skillet from the heat and let the vegetables cool slightly.
Whisk 6 large eggs with 50 ml whole milk, the remaining ½ teaspoons kosher salt, and the remaining ¼ teaspoons ground black pepper in a large bowl. Stir in 150 g sharp cheddar cheese and 50 g fresh parsley, finely chopped.
Add the cooked zucchini and onion to the egg mixture and stir until evenly combined.
Heat the remaining 2 tablespoons extra virgin olive oil in the skillet over medium-low heat. Pour in the zucchini frittata mixture and spread it evenly.
Cook for 8–10 minutes, until the bottom is golden and the top is mostly set. Carefully place a large flat plate over the skillet and invert the frittata onto the plate.
Slide the frittata back into the skillet with the uncooked side facing down. Cook for 5–8 minutes, until fully set and golden underneath.
Transfer the frittata to a serving plate and let it rest for 5 minutes before slicing and serving.

Notes

Remove excess moisture: Let most of the zucchini liquid evaporate before combining it with the eggs. Excess liquid can leave the center watery.

Cool the vegetables slightly: Brief cooling prevents the hot vegetables from beginning to set the eggs before the mixture reaches the skillet.

Use a large flat plate: Choose a plate wider than the skillet and hold it firmly against the pan while turning the frittata.

Control the heat: Keep the skillet over medium-low heat after adding the eggs so the center sets before the bottom becomes too dark.

Nutrition