Zucchini-Shallot Frittata

Staff Writer
Zucchini-Shallot Frittata
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.

Ready in
10 m
1
Servings
419
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large shallot, thinly sliced
  • 3 eggs, beaten
  • 2 Tablespoons shredded Monterey Jack
  • Olive oil, as needed
  • 1 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.

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.

Nutritional Facts

Total Fat
27g
41%
Sugar
10g
N/A
Saturated Fat
11g
53%
Cholesterol
507mg
100%
Protein
27g
54%
Carbs
18g
6%
Vitamin A
279µg
31%
Vitamin B12
1µg
23%
Vitamin B6
0.7mg
35.6%
Vitamin C
28mg
46%
Vitamin D
3µg
1%
Vitamin E
2mg
12%
Vitamin K
10µg
12%
Calcium
350mg
35%
Fiber
4g
15%
Folate (food)
122µg
N/A
Folate equivalent (total)
122µg
30%
Iron
4mg
22%
Magnesium
62mg
15%
Monounsaturated
11g
N/A
Niacin (B3)
0.8mg
4.1%
Phosphorus
484mg
69%
Polyunsaturated
3g
N/A
Potassium
778mg
22%
Riboflavin (B2)
0.8mg
49.2%
Sodium
386mg
16%
Thiamin (B1)
0.2mg
10.5%
Zinc
3mg
22%

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