This post is sponsored by Pete and Gerry’s Organic Eggs.
I’m actually surprised I haven’t shared a version of this zucchini frittata before. Usually, in the beginning of August, I open my refrigerator to see a small pile of zucchini. I’m never sure how I accumulated so many without realizing it. But they are there and need to be used.
A frittata is a perfect way to use a rather sizable zucchini. I like cooking the zucchini and the onions together. The zucchini caramelizes while the onions soften, and what’s left is a mixture that’s perfect for fillings and toppings. I’ve used this combination in enchiladas, quesadillas, and even as a topping for grain bowls.
Of course, the best part about frittatas is that there’s really no limit to what you can use. For summer, I also like adding sweet corn, peppers, cherry tomatoes, loads of herbs, and/or greens. I typically like my frittatas to be heavy on the vegetables.
Pete and Gerry’s Organic Eggs
Naturally, a good frittata starts with good eggs. I’m using Pete and Gerry’s Organic Eggs for this recipe. One of the reasons I like using these eggs is because I know they come from small family farms that are dedicated to humanely raising chickens and ensuring care of the land for future generations. That means higher quality eggs and a tastier frittata.
Cheese it up.
I typically keep a low stock of different cheeses on hand in the house, but I almost always have cheddar cheese, which is why I use it quite frequently with eggs. However, many different cheeses would work here. Try goat cheese, feta cheese, or a mix of cheeses (think gouda + asiago).
Grains + such
Finally, this zucchini frittata is a perfect way to use up any leftover grains cooked up from the previous night’s dinner. Toss in ½ cup or so of cooked grains to add a bit of bulk to this recipe. I like the smaller grains such as quinoa, millet, or bulgur.
1/2 medium onion (174g/6oz)
1 medium zucchini (¾lb/340g)
2 tablespoons unsalted butter or olive oil
1/4 teaspoon sea salt
6 large Pete and Gerry Organic Eggs
1/2 cup whole milk
1/2 teaspoon sea salt
2 ounces shredded cheddar cheese
Black pepper, for topping
Julienned Basil, for topping
- Heat oven to 425˚F. Mince the onion and finely dice the zucchini. I like the zucchini to be in small, 1/4” cubes for this because I find it helps evenly cook and caramelize the zucchini. Heat an 8” oven-safe skillet over medium heat. Add the butter or olive oil followed by the onions,zucchini, and salt. Cook over medium heat,stirring occasionally,for about 15-20 minutes until the zucchini and onions are tender, browning, and cooked down. If you find the mix starts to scorch, turn the heat down.
- While the vegetables cook, whisk together eggs, milk, and salt. When the zucchini has cooked down, reduce the heat to low and pour in the egg mixture. Swirl the eggs around the pan and loosen any filling on the bottom with a spatula. Cook for a few minutes to let the bottom of the frittata set.
- Sprinkle the cheese on top and transfer to the oven. Bake for 18 to 20 minutes until the eggs are fully set, and the top of the frittata is puffed up and golden. Sprinkle with black pepper and basil before serving.
- When using basil, I like to finish the frittata with a heavy sprinkling of fresh basil instead of using it in the filling. The flavor gets a bit lost in the filling.
- If I’ve run out of milk, I’ll gladly make this frittata with heavy cream. If I do this, I typically drop the amount to 1/3 cup heavy cream instead of the 1/2 cup whole milk.