Zucchini Frittata

two black plates each with a slice of frittata next to a white serving platter

Course: Breakfast, Brunch, Dinner

Cuisine: Compliments many cuisines

Prep Time: 15

Cook Time: 30

Servings: slices

Calories: 221kcal

This Zucchini Frittata with Tomato Jam is a quick and easy meal packed with summer vegetables.

Print Recipe

Equipment

a non-stick or cast-iron skillet
whisk
large bowl
mandolin or sharp knife to cut slices
paring knife or offset spatula
serving plate

Ingredients

1 cup onions thinly sliced
1 ¼ cup red potato thinly sliced
2 cups zucchini thinly sliced
¼ cup olive oil
1 cup Manchego cheese shredded
10 eggs
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat oven to 400°
Slice the onions, potatoes, and zucchini very thinly. I used a small mandolin but you can slice the veggies with a knife. Try to slice them consistently thin so that everything cooks at the same rate.
Place skillet over medium heat. Add the olive oil to heat for 2-3 minutes.
Add the onions and potatoes to the skillet. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. The goal is to cook the veggies without browning them. Occasionally stir them without breaking into pieces.
After 8 minutes, add the zucchini and combine with the onions and potatoes.
While the vegetables are cooking, shred the Manchego cheese.
Crack 10 eggs in a large bowl. Whisk until the yolks and whites are combined thoroughly. Add the cheese. Season with ½ teaspoon of salt and ¼ teaspoon of pepper.
After the zucchini has been cooked for about 6 minutes, add all the vegetables (onions, potatoes, and zucchini) to the bowl of eggs. Mix everything together with a rubber spatula.
Pour the contents of the bowl (vegetables, eggs, and cheese) into the skillet.
Place in the oven and bake until the top feels set - around 15 minutes. Start checking at the 12-minute mark to see if the eggs are cooked. Everyone's oven cooks at a different speed.
After taking the frittata out of the oven, let it sit for about 5 minutes. Use a paring knife or offset spatula to loosen the sides of the frittata from the pan.
Place a large plate over the top of the skillet. While holding the plate flat against the top of the skillet with a towel and both hands, flip the plate/skillet over so that the plate is on the bottom. The frittata should come out onto the plate.
Serve with tomato jam on the top.

Notes

The pictures show two different sizes of cast-iron skillets being used. If you want to use the smaller, individual pans, the veggies will need to be cooked in a larger skillet first. After the vegetables have been incorporated with the beaten eggs and cheese, pour the mix into the smaller skillets. Make sure they have been coated with olive oil. Bake at 375 degrees for about 10-12 minutes.

Nutrition