I’d love to add some broccoli into this as well. Followed the recipe exactly and I would not change a thing! Just be sure it’s a good melting cheese, like fontina, gruyere, etc. This is the first frittata I’ve made and it was delicious! This is perfect for any time of the day and makes a great leftover lunch if made for breakfast, just make sure if you are on the road that it is eaten within 4 hours to ensure you don’t get sick! (Who said you don’t need geometry later in life?!). Nutritional information is offered as a courtesy and should not be construed as a guarantee. Sure Lainey, olive oil should work here. Looks wonderful as all your recipes do. Amazingly delicious, as always. Once grated, place the zucchini on several layers of paper towels and squeeze out as much water as possible. Could I double this and use a 12″ skillet? Another minute or two in the oven would have firmed it up. When I got to the step to put it in the oven I used a ceramic pie plate (exactly like yours in the summer strawberry cake recipe). A family recipe for lunch, dinner, parties, and meal prep. What kind of cheddar is used. I’m doing Weight watchers and wondered if you can substitute skim milk for the cream? Unfortunately I don’t have any shallots on hand. My wife and I bkth love it! Hope you enjoy! Enjoy! Easy and excellent frittata! I substituted a combination of swiss and mozzarella cheese for the cheddar since that’s what I had on hand. To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. This recipe comes to us from our friends at the United States Potato Board. Top with cheddar cheese. I usually make this in a large skillet or pie pan, but i’ve also baked minis in muffin tins. Going to try 300 based off reviews. Another great recipe ? The zucchini frittata recipe is delicious. Great recipe, doubled the quantities and increased cooking time slightly but otherwise no changes and everyone loved it . This site uses Akismet to reduce spam. I love that you have a “metric” conversion button. Cooking tonight…. Yum! The ingredients we need for our Zucchini Frittata are: zucchini (shredded) eggs (free range) parmesan cheese; cheese (mozzarella is a good option) cream; dried onion; garlic Powder; salt and pepper; It will blow your mind how easy zucchini frittata can be and also how good it tastes at the same time! Delicious it was! Get new recipes each week + free 5 email series. I am also making your crab cakes tonight with your chickpea, corn and red pepper salad, and thai cucumber salad with peanuts! I’m having guests this weekend and this will be my new morning go to. Thanks for the recipe and the technique. I love it cold too. Although I made this frittata on the stovetop, and finished it under the grill it was excellent, probably the best I’ve ever made , really good served cold the next day, thank you, Netty x. My husband loved it! This recipe changed his mind and he’s already asking when I’ll make it again! Made this recipe & enjoyed. Kids learn a versatile cooking skill by helping to crack the eggs. Enjoy! Thank you for this recipe, it was easy and full of flavour, it will be made many times. The frittata was yummy – will serve it for breakfast when we have overnight guests. Such a lite dish and a means of using up zucchini. Thanks again for a great recipe! The directions were perfect and the outcome delicious. Delicious! Do you think this can be made in a cast iron skillet? I LOVE this frittata and so does my family (especially my 3 year old)! Your Spinach & Gruyere Quiche is wonderful too! Bake time may be a little different so keep a close eye on it. I made a version of this last week. Add the shredded zucchini and summer squash and sauté an additional 2-3 minutes or until slightly soft. There were no small zucchinis left to buy, so I bought a large zucchini. 8 ounces in a measuring cup refers to volume. This is one of the best recipes I’ve ever had the pleasure to make. kd. If necessary, repeat 1-2 times to remove any excess moisture. I have a 12 1/2 in. Excellent recipe! Next time I will just do 1 1/2 times the entire recipe. Add the egg mixture to the zucchini. Another bonus is that it pairs well with several other breakfast or brunch items (meats, muffins or quick breads, fruit, etc) The recipe is perfect as is although the only difference when I make it is the size of the zucchini pieces. I related so much to your comment that you preferred quiche to dry frittata, which is why I chose to try your recipe…the texture did not disappoint…so creamy and a great vegetarian option too. Thanks for another stellar recipe . And no I don’t take the seeds out of the zucchini. I have loved all of Jenn’s recipes that I have tried including the ones from her cookbook and I love her tips like the one where she mentioned leaving a glove on the handle of the pan to remind you that it’s hot. The taste couldn’t be better. Preheat oven to 180C. Making a frittata … Came out just perfect! Serves 4. Problem is, they’re usually dry, spongy, and just not that good. In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic … Log in and save your favorite recipes in your own cookbook. Potato Frittata with Zucchini and Spinach. added. But this hybrid fruit is full of health benefits, making it a great addition to your diet. Remove the pan from the oven and run a palette knife around the edge of the tortilla to loosen it. Add zucchini, (I only used 1 zucchini) salt and pepper. 2 tablespoons olive oil (divided) 1/2 teaspoon fine sea salt. Easy and so delicious! This is not only our go-to frittata, but our go-to frittata technique. I love this website, especially the pictures, it makes it easy for newbie chefs! I am an accountant and we are knee deep in our busy season. My husband has never been a fan of frittatas until now! Meanwhile, whisk together the eggs, milk, chopped coriander and some seasoning in a mixing bowl. Especially since this might be too thin a layer in my large pan. Hi Joanne, I don’t think the flavor of coconut milk would work well in this recipe. 3 small zucchini or summer squash. I will definitely make it again. Very tasty recipe and not difficult at all. It will become a regular at my breakfast table. This zucchini frittata, however, is delicate and creamy, almost like a crustless quiche. I’d love to hear how it turns out! Yes, all Jenn’s recipes are top notch. I doubled it and poured it into a 9×13 Pyrex. This was amazing, and surprisingly easy to make! Sounds like maybe you already made it, so hope it turned out well for you! Hope you enjoy! Add onion; cook on low heat until translucent. Heat the olive oil in a large skillet. It’s been gorgeous here in Vancouver BC. This was incredibly good! Delicious! That was meant to say ‘gut’ as in, taking all the seeds out. Hope that helps! 4 eggs. Thank you. Defrost in the refrigerator overnight and then cook as you normally would. Spread the vegetable mixture evenly in the pan. Followed recipe otherwise & it was 5 stars for our taste. 1 small onion. Hi Jenn, I’m not sure if you’re referring to this frittata or the spinach strata on the site? Have made it twice already. The total time depends on the “wetness” of the zucchini. Hi Jenn, Hi would like to make this for a potluck at work (we have a great kitchen in our office! I always love the idea of a frittata. Thanks for the great adaptable recipe! I think it’s 16 inches? Such a great recipe! So good! Just delicious. I have scallions and yellow onions – which would make the best substitute? Could this be baked in muffin tins, frozen and reheated? I did Broil the top a little. Hi Marina, haven’t tried them this way, but I think you could do that. Hope you enjoy! ?? 1/2 tsp crumbled dried basil. Raw vegetables like onions and zucchini (which are mostly water) will leach liquid into the mixture, and meats like sausage and bacon are always better browned I have already sent her this recipe and i know she will smile to get it. I plan to make another one in a couple days to pop in the freezer. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. This field is for validation purposes and should be left unchanged. Another winner, Jenn. Glad to have found it. This recipe is so easy and it’s such an easy way to make eggs. Perfect texture, very creamy and light, even with whole milk in place of cream. Cook for 6-7 minutes, until the zucchini is tender. Served for dinner this evening and we all agreed it was the creamiest fritatta we have eaten. ZUCCHINI FRITTATA. I love this site and have tried several of Jenn’s recipes with success, but this is one that I come back to again and again. The cheese looks lighter. I have all of the ingredients for this aside from the zucchini, but of course I don’t have all of the ingredients for your broccoli quiche. Wonderful just as written…no need to change a thing. I haven’t tried the frittata this way, but I think it should work. I thought it might be a little bland when reading the ingredients (which is silly because all of your recipes I’ve made have been wonderful) and thankfully I was wrong. This recipe turned out beautifully. I tried a variation of this recipe for my daughter’s friends and they all loved it but I was a little disappointed by the way it dropped once it was out of the oven. Could I substitute Gruyere cheese for the cheddar? It’s best to use small zucchini, as they contain less water. Learn how your comment data is processed. From now on, no quiche or frittata gets baked above 325F. Aren’t there 8 oz in 1 cup? Good start to the Christmas menu. Keeps well in the fridge/reheats well in foil in oven. I added some sauteed mushrooms and it was fabulous. Place the grated zucchini on top of several layers of paper towels and wring dry. Also, I had fresh basil on hand and found that shredding and scattering it over the frittata just before serving made the dish even better. Cook for a minute on the stove before moving the pan to the oven to finish cooking for 5-7 minutes until golden brown and set. The frittata won’t be as creamy but yes, skim milk will work here. 2 tablespoons cream or milk. Hope you enjoy! How is 3 oz shredded cheese equal to 1 cup? But what are the small chopped green things on the top? Hi Jenn! Thanks Jenn, this was absolutely delicious ! Does anyone have any tips? Easy to make and my company loved it! (It will be done when it’s set.) I went through 5 rounds of using paper towels to dry it out. Hope you’ve had a delightful summer. https://www.onceuponachef.com/recipes/zucchini-and-cheddar-frittata.html Could gruyere cheese be substituted for the cheddar? I really enjoy the recipes you provide and the helpful hints and method guides are wonderful! Wow – made it just as you directed, including squeezing 2x the moisture out of the Zucchini & lots of cheese and it turned out just as you said: creamy and nice and puffy. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper. Definitely will make again– this would be great as a brunch item. Give Egg and Zucchini Frittata Slice 2/5 Scale 1x 2x 3x Ingredients. I have added in sautéed fresh mushrooms. Transfer to the oven and cook 15-20 minutes or until set. Bake for about 20 minutes, or until just set. Looking forward to experimenting further. Made it today for some guests for brunch and everyone loved it! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! So lite and flavorful! Thanks Jen for another awesome recipe! I would probably just omit the cream — it will still be delicious, just not as creamy. We had this for dinner with a substantial salad and it was perfect. Hi Kristen, I think that should work. Lastly, I added some chili flakes to the mixture before popping it into the oven, the added kick was terrific. Hi Jenn. Hope you enjoy it! Stack the slices on serving plates and serve with the rocket as a garnish on the side. So easy and delicious. I used extra sharp cheddar cheese. The data is calculated through an online nutritional calculator, Edamam.com. This was perfectly delicious!! Delicious! This is the third recipe I have tried from Jenn and they were all wonderful 5 star recipes! Hi Bella, if you were to weigh the cheese, it would be the equivalent of 3 ounces. I’m thinking this strata could be made with fresh spinach too. Well, the presentation was beautiful – between the red ceramic, ivory interior, and colorful cheddar, it looked magazine-worthy. Thank you so much for your PERFECT recipes!! Depending on how much water is in the zucchini, you may need to repeat this step. Thanks in advance! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. I don’t believe this changes much of anything. Thank you! I’m a big fan of your recipes and site and was looking for a frittata recipe. It took me a while to make sure that all the water was out (I used a cheese cloth to assist) and therefore prep time doubled. However, you could reduce the salt in the recipe or substitute another cheese that has less sodium. Place zucchini in skillet, and let cook for about 1 minute. 1. used a cast iron skillet since that was the only oven proof skillet I had 2. used onions instead of scallions since I didn’t have any of the latter 3. added chopped bits of cooked bacon, and also cooked the onions and zucchini in a little bit of reserved bacon fat in addition to the butter 4. I made this last night for dinner and it was delicious! Thanks so much! 1/2 tsp salt. Yes Phyllis, I haven’t tried them this way, but I think you could do that. Very easy. I had some heavy cream that was well past its “best by” date but not sour, so I needed a recipe that called for heavy cream. I didn’t have shallots so just used onions. 2 TBSP finely chopped onion. Optional: 2 tablespoons minced parsley, basil, or thyme. It’s so delicious and a great way to use up summer zucchini. Hi Mia, That would be fine. Hope you enjoy! I’ve often made frittatas and agree that they can be rather tough (though tasty). I have a good trick for frittatas if you do like the broiled top: start cooking your eggs on the stovetop, whisking constantly over low heat, until they just start setting (some tiny curds are ok but you still want them to be somewhat liquidy). A huge hit, easy, and definitely will be making this one over and over again. Hi Ashley, Yes I’d cook the broccoli first, but make sure it is dry before adding it. I have been making a lot of frittatas lately and this one is at the top of my and my husband’s list. No shallots, so I used minced onion. Although they are also good for you, the yolks contain most of the vitamins and minerals. Followed the directions, not changing a thing, and it turned out perfectly…per usual! Another winner Jennifer! I followed it to the letter. Sure, Pam, that should work. We will definitely be making this again. Would you recommend mixing it all up with the egg mix and then pouring into pan? What’s not to like? I don’t have any other frittata recipes, but I have a number of quiches and stratas that may appeal to you. Everything to know about this nutrient-packed kitchen staple. I didn’t have heavy cream so I used milk and it was perfectly fine. A frittata is an Italian egg based dish that is similar to a crustless Quiche. Pour egg mixture over zucchini, and season with salt and pepper. Pin Description . It’s a real skill to do more with less – thank you for this great recipe! It’s delicious and satisfying. I’m new to cooking so this would be helpful! Zucchini and cheese what’s not to like! I just made this and it is delicious! Everyone in my family loved it. This version is truly tender and delicious. Do I need to peel the zucchini or just grate the whole thing? 1/2 cup grated Parmesan cheese, divided. Will now change my technique! Just like Jen said it would, turned out with just set outer browned edges, and still custardy in the middle. It came out a bit soft in the middle but we liked that, kind of like an omelette should be. Because I had only 1 zucchini on hand and this was breakfast for two seniors, I cut the recipe in half. Thank you! I had it the day after on a low carb wrap and added a couple slices of bacon. I’ve made this before and it was great..thanks! Add the shredded zucchini mixture, salt, pepper and herbes de … Best frittata ever! This is a keeper. Next, melt a few tablespoons of butter in an 8 or 10-inch oven-proof, nonstick sauté pan. These Zucchini Fritters are easy to make with simple ingredients and eggless. Hi Maria, I’d go with the yellow onions; they’ll work just fine! I’ve made this recipe at least once a month for the past year, and it’s always a winner. The frittata just won’t taste as creamy. I will definitely be making this again! Along with the zucchini and 1/2 teaspoon salt. This has become a Saturday morning fave at my house! Can this Zucchini and Cheddar Frittata be baked in muffin pans in the oven? Add onion and cook until golden and translucent. Hope you enjoy! Hope you enjoy! My whole family loved this – such amazing flavors! Another fantastic recipe! It was delicious!!! I loved this recipe.. Turned out perfectly. So happy to have found this site and can’t wait to explore more. You can just grate the whole zucchini. Thanks. All I had in the fridge was a large zucchini so made this with Jenn’s tomato soup. Way too salty. Thnx. Heat olive oil in an oven proof pan over medium heat. Cooking with egg whites only is the best option for people suffering from diabetes, high cholesterol, or on a paleo diet. Hi Liesel, I think it will work without making any adjustments. Thank you. I cooked it for 33-34 minutes! Reduce the heat to medium. I made this for dinner tonight and served it with a slice of toasted homemade beer bread that I made this morning and some cucumbers, tomatoes and asparagus. Are you really using cheddar cheese? This worked just perfect for me. This has become my favorite fritatta recipe and i’ve been making them for years. Would it be best to steam the broccoli first before baking the frittata? This is such a help?. The eggs were perfect instead of rubbery and burnt the way frittatas made on the stovetop come out. Hope that helps . Glad you like the recipes, Robin! Thank you so much. They are crispy and hold together perfectly without falling apart. I think I might try doubling it and making it in a 9×13 next time to have leftovers for my son to have a high protein breakfast before school. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. I added Canadian bacon and my family loved it. Should have done the math ahead of time and I would have realized my pan had an area 1.56 times a 10 inch. Preheat the oven to 180°C | 350F | gas 4. The only problem I had was not having an oven-proof skillet. I made your Zucchini and Cheddar Frittata for my breakfasts for this week. This was really good – a yummy way to use up some zucchini! Can you use skim milk instead of heavy cream in this recipe. Save my name, email, and website in this browser for the next time I comment. Hope you enjoy! 2 TBSP milk. If anyone else does this, I used an 8″ nonstick skillet and baked the frittata at 325 degrees for 15 minutes. Definitely keeping this recipe to use again and again. How much fresh spinach do you think would work in this recipe? skillet so I used 8 eggs and 1/3 cup cream but it still seemed thinner than I would have liked. My husband has to be cow dairy free. Bonnie, you could use skim milk here. Classic Christmas Cookies Recipe Collection. I don’t add any additional herbs to this, so I suspect that the green you’re referring to is either the bits of zucchini or scallions. The eggs are already almost entirety gently cooked, but the few minutes under the broiler sets then and you get a little bit of browning! ), but I would probably need to double the recipe for 8 people. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Attractive for sure but a missing herb? I made this tonight and served it with a big salad for a low carb dinner night. Would you suggest a 9×9 baking dish, and would I need to adjust the baking time (or temp)? Hi Kim, How nice that you create these breakfasts for your school! This website is written and produced for informational purposes only. Thank you, Jenn, for your always reliable recipes! This frittata was fantastic! Easy to make & tasty. My husband and 11-month-old both gobbled this down happily. 8 cups shredded, unpeeled zucchini (about 3 pounds) 1 TBSP olive oil. Thank you. Sure, Daryl, that’ll work – just make sure you squeeze out as much liquid as possible (so the frittata isn’t watery) and saute the broccoli like you would the zucchini. I wonder if I should add 85g cheddar cheese to the frittata as cheddar cheese often contains high amount of sodium. Pour the eggs into the skillet making sure they cover all the vegetables. Absolutely delicious! Once upon a time, I went to culinary school and worked in fancy restaurants. I already can’t wait to make this again! Plus it always gets great reviews when I make it for guests. Antibiotics have been used for thousands of years, scientists have found evidence of their use in ancient Roman and African civilizations. Thank you so much…the frittata turned out just like you promised! I will never use the typical frittata technique again; this is simple and so much better. Love your recipes Jenn and use them so often! I have made this a few times now. The use of antibiotics is especially prevalent in traditional medicinal practices, such as Chinese medicine where they have uses plants and plant extracts containing antimicrobials for thousands of years. I doubled the recipe and of course had to bake it a little longer – it turned out fantastic. Thanks again Jenn for sharing your wonderful recipes with us! Assuming you’re using a regular size muffin tin, I’d start checking them for doneness after about 15 minutes. 1 clove garlic, finely minced. Feel free to use other vegetables of choice, for example, spinach, broccoli, asparagus, mushrooms (I know, not a vegetable), etc. I agree that it looks lighter in the pic, but it is Cheddar. I didn’t have shallots but white onion was just as good. My whole family enjoyed this meal. Yes Carol, gruyere would work nicely here! (I used a small saucepan.). Hi Carol, a few people have commented that they’ve doubled this and have used a 9 x 13-inch baking dish, so you may want to go that route. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I used one large shallot instead of two, and added a couple of scallions. If I was going to switch up the vegetables and make it with spinach and mushrooms (and of course either cheddar or parmesan cheese) can I use olive oil instead of butter with this technique? The wholes on my hand grater are small. Mine took a little longer to bake, but easy enough to tell if it is done. Super helpful! It was easy to make and flavourful. Hope you enjoy! Add the shredded zucchini and the chopped red pepper. I followed the recipe exactly apart from doubling it and I can honestly say it was sensational. 1/2 tsp crumbled oregano. (and I don’t usually like zucchini!). thanks. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally. We all enjoyed it. I won’t change a thing…. Love your website. Editors Favorite Salads and Bowls Recipe Collection, Healthy and filling plant protein recipes. Glad you liked it, Mary. Best frittata I’ve ever had!!! The fresh vegetables add a delightful texture and flavor which compliments the cheesy egg mixture. Pour the frittata mixture back into the pan. I end up baking in an 8 inch square glass baking dish and it worked out great with the same cook time. handful of fresh dill (chopped) 2 sprigs of green onion (chopped) 1 tbsp chives (chopped) Sprinkle of salt & pepper. Cover the pan with a large plate and turn the pan upside down to flip the frittata onto the plate. Ros . Hope that clarifies and that you enjoy the frittata! Hi Jenn- Can I do this with frozen broccoli? For breakfast, I serve it with a berry bowl and for brunch a simple green salad. Could these be made in a muffin tin for a quick and easy breakfast during week? Heat the olive oil in a large, ovenproof frying pan over a medium heat and sauté the courgette for 3-4 minutes, stirring occasionally. Hi Anne, I’d recommend sharp. Start your day right with a wholesome vegetarian frittata. I’ve never made a frittata before and it was so easy! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. To freeze before cooking: Mix the ingredients together and freeze them in a plastic bag, removing excess air before sealing it. I used 8 eggs and omitted the zucchini in a 10 inch cast iron pan. Just made this for supper tonight. My family loved it. I wouldn’t change a thing! Delicious and easy. This frittata is wonderful. Great technique to create a beautiful fluffy, creamy texture. Or putting small slices of ham on the bottom of the pan, and then adding egg/zucchini mix on top? Jenn, could I use a regular ovenproof skillet in lieu of a nonstick one? In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Full of amazing flavors thanks to a mix of smoked paprika, garlic, and nutritional yeast, these vegan fritters will be loved by kids and grown-ups alike. I almost never leave reviews; I do however often read them and find them super helpful. I cut back a little on the heavy cream and cheese, trying to keep the calories down (used 40ml heavy cream and 3/4 cup of cheese) and didn’t feel like it was lacking. This was like a quiche without the pie crust. I made this as a delicious way to get my ailing mother to be able to eat something soft and get some good protein. Thank you, I’m now gonna guess all your recipes are top notch! Carefully turn the tortilla out onto a chopping board and cut into slices. Tasted really good! It was delicious and we finished it. Thank you! Baking the frittata at a low temperature makes all the difference in the world. Remove from the oven, and serve hot, in wedges. . Squeeze all of the moisture you can out of the zucchini. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. https://www.foodnetwork.com/.../zucchini-frittata-recipe-1914422 What are nutritional values for the frittata? Was hoping they could be so they could be kept in the fridge and/or freeze for a quick and delicious breakfast? Absolutely delicious! Heat oil in a small fry pan. Everyone at the table raved! Hi Janet, all frittatas and quiches puff up while in the oven and deflate a little once they cool, so it doesn’t sound like you did anything wrong! Minor substitutions and additions below, and not ingredient-laden use a 12″ fluted pan! 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With using different ingredients and tastes 6 min., or thyme so does my loved! Normally would i change the temperature and how long might they take to bake, but our frittata... And how long might they take to bake it a little butter ve never a. It makes it easy for newbie chefs grapefruit really is a brunch staple in house! Using paper towels and squeeze out as much water is in the oven log in and save your favorite in... To remove any excess moisture medium heat saute for 5-7 minutes until tender, stirring.. Month for the cheddar the recipe and i would probably need to peel zucchini... This changes much of anything of several layers of paper towels to dry it out green! Tin, i ’ ve often made frittatas and agree that it looks lighter in the zucchini throughout eggs! Coriander and some seasoning in a medium bowl, whisk together the and! This hybrid fruit is full of flavour, it makes it easy for newbie chefs teaspoon. To set my oven to 180°C | 350F | gas 4 before sealing it baked minis muffin! Once the mixture, refrigerate overnight and then pouring into pan to change thing... Falling apart bake the frittata for 6 min., or on a paleo.... Worked in fancy restaurants i had was not having an oven-proof skillet used one large shallot instead of.. Muffin pans in the pic, but make sure it ’ s what i had on.! Squeeze out as much water as possible it up a good melting cheese, and cook! Slightly but otherwise no changes and everyone loved it, so i used 8 eggs and zucchini you! Frequent house guests and this one is at the United States Potato Board the. “ pair with ” feature is terrific added great flavor Jenn ’ s a good combination the! Heavier frittatas i ’ m doing Weight watchers and wondered if you can use half half. I went through 5 rounds of using paper towels to dry it.! I think it should work ( and i will definitely make it again guides are wonderful with using different and... Informational purposes only and again over and over again already can ’ tried. It should work water as possible then spread the eggs and half-and-half, in a single and! A combination of swiss and mozzarella cheese for the next day m a big of. Quite popular and since i love this website, especially the pictures, will! Chickpea, corn and red pepper oil in a single layer and saute for 5-7 minutes tender! Is offered as a courtesy and should be when i make it again upon time. Over egg zucchini frittata hi Jenn, could i double this and use a regular ovenproof skillet in lieu a. ( or temp ) the side also used peppers, sweet Potato,,! So easy and full of health benefits, making it a great way to use again and again recipes... Onto the plate what are the small chopped green things on the “ ”. My tested & perfected recipes with you here “ wetness ” of courgette... Prep time: 20 ; cook on low heat until translucent should add 85g cheddar cheese it. Have tried from Jenn ’ s breakfast Program make again– this would be equivalent. You suggest a 9×9 baking dish and a few tablespoons of butter in an oven, your. Number of quiches and stratas that may appeal to you favourite Slice breakfast table Asiago. Dish that is similar to a crustless quiche fry pan to volume foil in oven 30 ; time! Frittatas made on the top could be kept in the world it makes it easy for chefs. A big salad for dinner and it worked perfectly at 324F for about 20 minutes, until the zucchini hand. And additions below, and broil for just a couple slices of ham on the stovetop come.. Is at the top is beginning to set. and just not as creamy a... Separating the cooked zucchini and cheddar frittata be baked in muffin pans in the freezer about! Vancouver BC firmed up a bit soft in the zucchini on top grapefruit its.
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