Baked Feta & Cheddar Zucchini Frittata

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This versatile baked zucchini frittata is light, savory and ideal as a breakfast, brunch, lunch or dinner. All you need to successfully make a frittata is some cooked veggies and eggs. In this case, we used zucchini, eggs, cheese and some herbs. Easy, simple and delicious.

What is a frittata?

In case you’re wondering what a frittata is, it’s basically an omelette,  that can be cooked on the stove, baked in the oven (as we did with our eggplant frittata ), or even baked in a muffin tin pan like our artichoke and asparagus mini frittatas.

If you visit Italy, you would use the word frittata if you to order a baked omelette. In Spain however, the word we use is tortilla. Spain’s most popular tapa is tortilla de patatas, an incredibly delicious potato and onion omelette.

How to make a zucchini frittata:

1. Shred the zucchini
2. Squeeze as much water as you can out of it
3. Cook the zucchini
4. Mix it with beaten eggs and herbs
5. Top with cheese and bake

Shredding the zucchini will make it cook faster

Always use a clean kitchen towel to squeeze excess liquid from the zucchini

By squeezing out the water, you’ll make sure you don’t get a watery frittata

Tips to make a great frittata:

• Use lots of veggies, like mushrooms, zucchini, peppers, asparagus, artichokes, corn, peas, onions, potatoes, tomatoes, etc.
• Always cook your veggies before making your frittata (trust us, we tried making a frittata with raw veggies, and it is so much tastier when the veggies are cooked!).
• Some recipes call for cream or milk to be added to the eggs, but we prefer not to add any.
• It is optional to top your frittata with cheese, but it does make it tastier.
• Don’t overcook your frittata, cook it just until the eggs are no longer runny, and when you insert a knife into the it comes out clean.

Other frittata recipes you’ll definitely enjoy:

• Tortilla de patatas
• Eggplant Montadito
• Artichoke and Asparagus Frittatas
• Quinoa, Mushroom and Zucchini Frittata
• Spinach and Cheese Bites

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Baked Feta & Cheddar Zucchini Frittata

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★★★★★

5 from 5 reviews

• Author: https://mayihavethatrecipe.com
• Prep Time: 5 mins
• Cook Time: 60 mins
• Total Time: 1 hour 5 mins
• Yield: 8 servings 1x

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Description

This versatile baked zucchini frittata is light, savory and ideal as a breakfast, brunch, lunch or dinner. All you need to successfully make a frittata is some cooked veggies and eggs. In this case, we used zucchini, eggs, cheese and some herbs. Easy, simple and delicious.

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Scale 1x2x3x

Ingredients

• 4–5 large zucchini, shredded
• 1 small onion, shredded with the zucchini
• 2 cloves of garlic, grated
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tsp herbes de Provence (see Note 1)
• 1/8 tsp pepper
• 6 whole eggs
• 1 cup shredded cheddar cheese, a blend of cheddar and mozzarella or your favorite shredded cheese
• 1/3 cup crumbled feta cheese

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Instructions

1. Preheat the oven to 375F. Generously coat the bottom of a baking dish with cooking spray (we used a 8 1/2″ x 6″ x 2 1/2 ceramic baking dish, but you can use a 9 x 13. Just take into consideration  the zucchini frittata won’t come out as thick as what you see in the images)
2. Place the shredded zucchini, onion and garlic in a bowl. Working with 2-3 cups at a time, place the zucchini mixture in the middle of a clean kitchen towel, close it at the top and squeeze out as much water as you can. Repeat until with the rest of the zucchini
3. Heat the olive oil in a large skillet. Add the shredded zucchini mixture, salt, pepper and herbes de Provence
4. Cook over medium heat until the zucchini has softened, and all the liquid released has evaporated, 10 to 15 minutes. Set aside and let it cool slightly
5. Beat the eggs in a large bowl. Add the cooked zucchini mixture and pour it into the prepared baking dish. Sprinkle with the cheese and lastly add the crumbled feta
6. Bake for 30 to 45 minutes, until the eggs are cooked and the edges are golden brown

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Notes

1. Herbes de Provence are a dry herb mix of thyme, marjoram, rosemary, basil, sage and lavender. If you don’t have or don’t like it, you can use thyme and oregano, fresh chopped basil or parsley or not add any herbs at all. It’s totally up to you!

• Category: Entree

Nutrition

• Serving Size: 1 square
• Calories: 195
• Sugar: 5.9
• Sodium: 510
• Fat: 13.8
• Saturated Fat: 5.4
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 8.1
• Fiber: 2.2
• Protein: 11.4

Keywords: frittata, zucchini frittata, eggs, gluten free, cheese