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
large red onion, diced
zucchini, sliced into ¼” half moons
clove garlic, minced
goat cheese, crumbled
sharp white cheddar cheese, grated
green onions, chopped
freshly-ground black pepper
In This Recipe
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!