Zucchini Frittata
A simple, one-skillet Zucchini Frittata featuring eggs, zucchini, and goat cheese. High in protein, fiber, and healthy fats, this low-carb dish is ready in just 30 minutes and perfect for quick breakfasts, meal prep, or a light dinner.
Equipment
- 12-inch oven-safe skillet
- Mixing Bowl
- Whisk
- Kitchen towels
- Spatula
Ingredients
- 8 large eggs
- 3 tablespoons heavy cream
- ½ cup goat cheese crumbled
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound zucchini grated
- 1 shallot diced (about 1/2 cup)
Instructions
- Prepare the Egg Mixture: Start by cracking all 8 eggs into a large mixing bowl. Add the heavy cream, salt, and freshly ground black pepper. Using a whisk, beat the mixture thoroughly until the yolks and whites are fully combined, creating a smooth, slightly frothy texture. Once blended, fold in half of the crumbled goat cheese (about 1/4 cup) to distribute creamy pockets of flavor throughout the frittata. Set aside.
- Drain the Zucchini: Place the grated zucchini in a clean kitchen towel or a few layers of paper towels. Gather the ends and twist firmly to squeeze out excess moisture. Removing as much liquid as possible is crucial to prevent the frittata from becoming watery and to ensure it sets properly. Set the drained zucchini aside.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a 12-inch, oven-safe skillet over medium heat. Once the oil shimmers and is hot, add the drained zucchini and the diced shallot. Sauté gently, stirring occasionally, until the shallots are translucent and soft, and the zucchini has slightly reduced in volume—this should take approximately 4 minutes. This step intensifies the flavors and ensures the vegetables are tender without releasing too much water.
- Incorporate the Egg Mixture: Give your egg mixture a quick stir to ensure nothing has settled at the bottom. Pour the eggs evenly over the sautéed zucchini and shallots. Using a spatula, spread the vegetables evenly across the pan so each slice of frittata will have a balanced combination of eggs and veggies. Reduce the heat to low and cover the skillet with a lid.
- Cook Gently on the Stovetop: Allow the frittata to cook slowly on low heat for 11 to 14 minutes. During this time, the edges will begin to set, while the center may still jiggle slightly. Check occasionally to make sure the bottom is not browning too quickly. Cooking gently ensures a soft, fluffy texture and prevents the eggs from becoming rubbery.
- Prepare for Broiling: Adjust the oven rack so that it is about 8 inches from the top heating element. Preheat the broiler to high. Sprinkle the remaining 1/4 cup of goat cheese evenly over the top of the frittata. This will create a golden, slightly crispy layer of melted cheese for added flavor and visual appeal.
- Broil Until Set and Golden: Carefully transfer the skillet to the oven under the preheated broiler. Broil for 3 to 4 minutes, keeping a close eye to prevent burning. The frittata is done when the center is fully set and the top is lightly golden and bubbly. The combination of stovetop cooking and broiling ensures the frittata is perfectly cooked inside with a beautifully caramelized cheese topping.
- Rest and Serve: Remove the skillet from the oven using oven mitts, as it will be very hot. Allow the frittata to rest for 2 to 3 minutes; this helps it finish setting and makes it easier to slice. Using a spatula, cut the frittata into 6 even slices. Serve warm, straight from the skillet, or transfer to plates. Enjoy as a high-protein, low-carb breakfast, brunch, or light dinner.
Notes
- For best results, squeeze out as much liquid from zucchini as possible to prevent a soggy frittata.
- Use a 12-inch oven-safe skillet to ensure even cooking and easy broiling.
- Goat cheese can be substituted with feta or ricotta for a slightly different flavor profile.
- Keep the heat low while cooking on the stovetop to avoid browning the eggs too quickly.
- Frittata is perfect for meal prep and can be enjoyed hot or cold.
- Optional add-ins: fresh herbs, cherry tomatoes, or bell peppers to vary flavor and color.
