Zucchini-Shallot Frittata

Zucchini-Shallot Frittata
Staff Writer

Phoebe Lapine

You can easily triple this recipe and serve it to company. Use a cast-iron pan and instead of flipping the frittata stovetop, finish it in a hot oven and then invert onto a plate to serve.

Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.

1
Servings
152
Calories Per Serving
Deliver Ingredients

Ingredients

  • large shallot, thinly sliced
  • eggs, beaten
  • 2  Tablespoons  shredded Monterey Jack
  • Olive oil, as needed
  • small zucchini, thinly sliced

Directions

In a small nonstick skillet, sauté the shallot in 1 tablespoon of olive oil over medium-low heat. When they begin to become tender, add the zucchini. Sauté the vegetables until they are cooked through and beginning to brown, about 4 minutes. With your spatula, spread the zucchini and shallots evenly across the base of the pan. Season the egg with salt and pepper and pour it over the vegetables.

Cook until the bottom of the frittata has set and the top is nearly cooked through, about 3-5 minutes. Using a spatula, loosen the bottom of the pancake. Peel back one side, and tilt the pan so that the remaining uncooked egg slides to the open surface area. Using a second spatula, gently flip the frittata. Sprinkle the cheese over the top, and cover the pan with a plate to lock in the heat. Cook for another minute or so until the cheese is melted and the underside of the frittata has set. Slide the frittata onto a round plate and serve immediately.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Calcium, Ca
23mg
2%
Fiber, total dietary
1g
4%
Folate, total
39µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
20mg
3%
Sodium, Na
269mg
18%
Water
1g
0%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.