-
Prep time
20 minutes
-
Cook time
30 minutes
-
Serves
6
Author Notes
I’ve been making this recipe for years and have tweaked it countless times along the way. It used to have a much longer ingredient list but, in this case, less is definitely more. The zucchini & goat cheese flavors work together perfectly, and this frittata's elegance & simplicity make it ideal for entertaining. Zucchini & Goat Cheese Frittata is one of my favorite things to serve for breakfast, lunch, brunch, or even dinner! —SunsetsOnTheSide
Ingredients
-
1 tablespoon
olive oil
-
1/2
large red onion, diced
-
8-10 ounces
zucchini, sliced into ¼” half moons
-
1
clove garlic, minced
-
10
large eggs
-
1/4 cup
heavy cream
-
4 ounces
goat cheese, crumbled
-
4 ounces
sharp white cheddar cheese, grated
-
4
green onions, chopped
-
kosher salt
-
freshly-ground black pepper
Directions
-
Heat olive oil in a 10” nonstick, ovenproof skillet over medium heat. Add onion, season lightly with salt, and cook until translucent (about 5 mins). Add zucchini and garlic and cook until just tender, about 6 minutes more.
-
In the meantime, in a large bowl, whisk together eggs, heavy cream, goat cheese, cheddar cheese (reserve a handful for topping), green onions, ½ tsp. kosher salt, and ¼ tsp. freshly-ground black pepper until thoroughly combined.
-
When onions and zucchini are done, remove from heat. Pour egg mixture over the vegetables in the pan. Sprinkle top with reserved grated cheddar. Bake 25-30 minutes until frittata is puffed and set in the middle. Enjoy!
See what other Food52ers are saying.