Italian by KitchenFeed
Vegetable Frittata
Prep 15 min
Cook 20 min
Total 35 min
Serves 4 Steps
Step-by-step
1 Preheat the oven to 325°F (165°C) with a rack in the middle position. 2 Grate the zucchini using a food processor or box grater. 3 Place the grated zucchini on several layers of paper towels and wring dry, repeating 1 to 2 times to remove excess moisture. 4 Melt the butter in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. 5 Add the shallot, zucchini, and 1/2 teaspoon salt; cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 7 to 8 minutes. 6 Whisk the eggs, heavy cream, a heaping 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. 7 Stir the cooked zucchini and grated cheese into the egg mixture. 8 Pour the mixture back into the skillet. 9 Bake until just set, 25 to 30 minutes. 10 Cover the hot pan handle with a towel or oven mitt when removing from the oven. 11 Serve warm or at room temperature. Notes Oven at 325°F (165°C). Wring the zucchini very dry so the frittata isn't watery. Don't overbake — the eggs keep cooking in the hot pan. Keeps a few days refrigerated; freezes up to 3 months (thaw 24 hours, reheat covered at 300°F). Rated 4.99 from 180 reviews.
Photo: Dedda 71 · Wikimedia Commons · CC BY 3.0
Source: Once Upon a Chef
