Zucchini & Cheddar Frittata

 

Zucchini & Cheddar Frittata

• 1 pound zucchini (about 2 small zucchini)
• 3 tablespoons unsalted butter
• ⅓ cup finely chopped shallots, from 1-2 shallots
• Salt and freshly ground black pepper

• 8 large eggs
• ⅓ cup heavy cream (*and/or sour cream)
• 1¼ cup (5 oz) shredded Cheddar cheese (*or pepper jack)

INSTRUCTIONS

1. Preheat the oven to 325°F.
2. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture.
3. In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the shallot, zucchini, and ½ teaspoon salt; cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 7 to 8 minutes.
4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper.
5. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan, then place in the oven and bake until set, 25 to 30 minutes.

* adapted slightly from original recipe

** I also like to add sausage, tomatoes, or other vegetables.

(Source: https://www.onceuponachef.com/recipes/zucchini-and-cheddar-frittata.html#tabrecipe)