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Prep time
20 minutes
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Cook time
30 minutes
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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
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Ingredients
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1 tablespoon
olive oil
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1/2
large red onion, diced
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8-10 ounces
zucchini, sliced into ¼” half moons
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1
clove garlic, minced
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10
large eggs
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1/4 cup
heavy cream
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4 ounces
goat cheese, crumbled
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4 ounces
sharp white cheddar cheese, grated
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4
green onions, chopped
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kosher salt
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freshly-ground black pepper
Directions
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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.
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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.
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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!
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