This zucchini frittata is perfect for a quick breakfast and effortless to prepare. Add a side salad or freshly baked bread and you have yourself a heartier weeknight meal.
Instructions
1
Bring the eggs to room temperature
2
Remove the eggs from the fridge at least 30 minutes before making the zucchini frittata. This helps the frittata cook evenly in the oven. Editor's Tip: If you're in a rush and don't have 30 minutes to spare to bring eggs to room temperature, don't fret! You can submerge them in a bowl of hot water for a couple of minutes before cooking.
3
Whisk the eggs
4
Preheat the oven to 350°F. In a mixing bowl, whisk the eggs until frothy, introducing air into the room-temperature eggs and helping make the frittata fluffy. Editor's Tip: For an extra fluffy frittata, add a splash of milk or cream to the eggs before beating.
5
Saute the vegetables
6
In an oven-safe skillet over medium heat, saute the shredded zucchini and chopped onion in a splash of oil until the onion is crispy.
7
Add the eggs
8
Pour the beaten eggs over the vegetables. Let the frittata cook on the stovetop for five to six minutes until the eggs are almost set. Sprinkle with cheese.
9
Bake the frittata
10
Transfer the skillet to the preheated oven. Bake for four to five minutes or until the cheese is melted and the top is lightly golden.
