Zucchini Frittata

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Recipe from Two Peas and Their Pod

An easy, cheesy Zucchini Frittata made with fresh zucchini, mozzarella, Parmesan, basil, and cottage cheese. Perfect for breakfast, brunch, lunch, or a light dinner, this one-skillet recipe is a delicious way to use up summer zucchini.

Prep Time10

Cook Time26

Total Time36

Course: Breakfast

Cuisine: American

Keyword: eggs, frittata, zucchini

Servings:

Calories: 217kcal

Ingredients

1 tablespoons butter
1 tablespoon olive oil
1 shallot, minced
2 medium zucchinis, thinly sliced (about 1 pound)
3 cloves garlic, minced
2 green onions, sliced
8 large eggs
1/2 cup cottage cheese
3 tablespoons milk
3/4 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese, divided
2 tablespoons chopped basil
1/2 teaspoon kosher salt
1/4 teaspoons black pepper

Instructions

Prep the oven. Preheat the oven to 375°F.
Cook the vegetables. In a 10-inch cast iron skillet or oven-safe skillet, melt the butter with the olive oil over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened. Stir in the zucchini and cook for 5 to 7 minutes, stirring occasionally, until tender and most of the moisture has cooked off. Add the garlic and green onions and cook for 1 minute.
Whisk the eggs. In a large bowl, whisk together the eggs, cottage cheese, milk, mozzarella cheese, 2 tablespoons of the Parmesan cheese, basil, salt, and pepper until well combined.
Combine everything. Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently stir once or twice to distribute the vegetables. Sprinkle the remaining 2 tablespoons Parmesan cheese over the top.
Bake the frittata. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the eggs are set and the center no longer jiggles. If you'd like a more golden top, broil for 1 to 2 minutes, watching closely.
Cool and serve. Let the frittata rest for 5 minutes before slicing. Garnish with additional fresh basil, if desired, and serve warm.

Notes

A 10-inch cast iron skillet works best, but any oven-safe skillet will do.
Cook the zucchini until most of the liquid has evaporated to prevent a watery frittata.
For the best texture, use freshly grated Parmesan and freshly shredded mozzarella.
Feel free to add extra vegetables, such as spinach, mushrooms, or roasted red peppers.
Let the frittata rest for 5 minutes before slicing.
Leftover frittata keeps well in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
This frittata is delicious for breakfast, brunch, lunch, or a light dinner.

Nutrition