If you have been searching for a delightful way to bring fresh, vibrant flavors to your breakfast or brunch table, this Zucchini & Cheddar Frittata Recipe is about to become your new favorite. It’s a perfect balance of tender zucchini, savory cheddar cheese, and fluffy eggs baked into a golden, comforting dish that feels both nourishing and indulgent. Whether you’re making a quick weekday meal or impressing guests on the weekend, this frittata not only dazzles with its delicious taste but also brings wholesome ingredients to your plate in a simple, fuss-free way.
Ingredients You’ll Need
The beauty of this Zucchini & Cheddar Frittata Recipe is in how straightforward and essential the ingredients are. Each one plays a vital role in crafting layers of flavor, rich texture, and appealing color that make every bite simply irresistible.
- Olive oil: Use it to gently sauté the zucchini and onions, bringing out their natural sweetness and a subtle richness.
- Medium zucchini: Thinly sliced to soften perfectly and add a fresh, mild flavor that complements the cheese.
- Small onion: Finely chopped to add a savory depth and slight crunch when cooked.
- Large eggs: The foundation of the frittata, providing structure and a velvety texture once baked.
- Shredded cheddar cheese: Adds a sharp, creamy flavor that melts beautifully throughout the dish.
- Milk or cream: Helps create a tender and moist frittata by mixing into the eggs.
- Salt and pepper: Simple seasonings that bring out the best in every ingredient.
- Dried oregano (optional): For a subtle herbal note that brightens the overall flavor profile.
- Fresh herbs (optional): Parsley or basil make a lovely garnish, adding freshness and a pop of color.
How to Make Zucchini & Cheddar Frittata Recipe
Step 1: Preheat Your Oven
Start by warming your oven to 375°F (190°C). This ensures a steady bake when your frittata is ready to go in, so you get that perfect golden top and set interior every time.
Step 2: Cook the Vegetables
Heat a tablespoon of olive oil in a large, oven-safe skillet over medium heat. Toss in the thinly sliced zucchini and finely chopped onion. Let them sauté for 5 to 7 minutes until tender and just beginning to take on a little color. This step softens the veggies and sweetens the onions naturally—season with salt and pepper to enhance those flavors.
Step 3: Prepare the Egg Mixture
In a mixing bowl, whisk together the 6 large eggs with half a cup of shredded cheddar cheese, a quarter cup of milk or cream, and a pinch of salt and pepper. If you fancy a hint of herbaceous complexity, add a teaspoon of dried oregano. This mixture is what binds the frittata and creates its postcard-worthy creamy texture.
Step 4: Combine Eggs and Vegetables
Pour the egg mixture evenly over the sautéed zucchini and onions in the skillet. Give it a gentle stir so everything is evenly distributed, then spread the contents flat across the pan for uniform cooking.
Step 5: Cook on the Stovetop
Place the skillet back on medium-low heat and let it cook for 3 to 4 minutes. This stage allows the edges to start setting so your frittata holds together before baking. You’ll see it start to firm up, which is always an exciting moment!
Step 6: Bake the Frittata
Transfer the skillet to your preheated oven. Let the magic happen for 10 to 12 minutes until the eggs are fully set and the surface is a lovely light golden color. Keep an eye on it so it doesn’t brown too much, but a golden top adds a wonderfully inviting look.
Step 7: Serve
Take the skillet out of the oven and give your masterpiece a couple of minutes to cool slightly—this makes slicing easier and ensures the frittata holds its shape beautifully. Cut into wedges and if you want to take it up a notch, sprinkle with freshly chopped parsley or basil for that fresh herbal zing.
How to Serve Zucchini & Cheddar Frittata Recipe
Garnishes
Nothing lifts a plate quite like fresh herbs. Parsley or basil add a crisp, fragrant note that contrasts wonderfully with the rich cheddar and soft zucchini. A small drizzle of good quality olive oil or a few cracks of fresh pepper can add the perfect finishing touch as well.
Side Dishes
This dish pairs beautifully with a simple green salad tossed in a light vinaigrette or roasted cherry tomatoes that add a vibrant, juicy sweetness. For a heartier brunch spread, toast some crusty bread on the side—it’s excellent for sopping up any leftover cheesy goodness.
Creative Ways to Present
Why not serve your Zucchini & Cheddar Frittata Recipe in smaller, individual skillets or muffin tins for personal portions? It’s perfect for gatherings or brunch buffets and adds a charming rustic touch. Alternatively, try topping each slice with a dollop of sour cream or a spoonful of homemade salsa for an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though this frittata rarely lasts long), wrap it tightly in plastic wrap or store it in an airtight container in the fridge. It will stay fresh for up to 3 days, making it a convenient grab-and-go meal for the next day.
Freezing
You can freeze slices of the frittata by wrapping them individually in plastic and placing them in a freezer-safe container or bag. It’s a lifesaver for quick breakfasts, and they keep well for up to 2 months.
Reheating
Reheat gently in the oven at 325°F (160°C) for about 10 minutes or until warm through. Microwaving works too — just cover loosely to retain moisture and heat in 30-second bursts to avoid drying out your frittata.
FAQs
Can I use a different cheese instead of cheddar?
Absolutely! While cheddar adds sharpness and creaminess, you can swap it with mozzarella for a milder taste or feta for a tangy punch. Just keep the cheese quantity similar to maintain the right texture.
Is it necessary to use an oven-safe skillet?
Yes, using an oven-safe skillet is important because you start cooking on the stovetop and finish the frittata in the oven. A cast iron skillet is ideal, but any ovenproof pan will work just fine.
Can I add other vegetables to this frittata?
Definitely! You can mix in chopped bell peppers, spinach, mushrooms, or even tomatoes. Just sauté them with the zucchini and onion to keep the flavors balanced and textures tender.
What’s the best way to make sure the frittata is cooked through?
Look for a fully set center when you gently shake the pan. The edges should be firm, and the top lightly golden. Using a toothpick inserted in the middle that comes out clean is another foolproof test.
Can this frittata be served cold?
Yes, it tastes great warm or at room temperature, so it’s perfect for picnics or packed lunches. The flavors often meld beautifully when it’s had a bit of time to rest.
Final Thoughts
I truly hope you give this Zucchini & Cheddar Frittata Recipe a whirl soon. It’s that kind of dish that feels like a warm hug in every bite—comforting, fresh, and simply delicious. Whether you’re feeding family, friends, or just treating yourself, this recipe brings so much joy with minimal fuss. Trust me, once you have it on your table, it will become one of those beloved recipes you turn to again and again.
Print
Zucchini & Cheddar Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and fluffy Zucchini & Cheddar Frittata that combines sautéed zucchini and onion with rich cheddar cheese and eggs, baked to golden perfection. This savory dish makes a perfect breakfast, brunch, or light dinner option, packed with fresh flavors and an easy-to-follow cooking process.
Ingredients
Vegetables
- 1 medium zucchini, thinly sliced
- 1 small onion, finely chopped
Dairy & Eggs
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk or cream
Others
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper to taste
- 1 teaspoon dried oregano (optional)
- Fresh herbs (like parsley or basil), chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata later.
- Cook the Vegetables: Heat the olive oil in a large, oven-safe skillet over medium heat. Add the zucchini and onion, sautéing for 5-7 minutes until soft and starting to brown. Season with salt and pepper.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk or cream, shredded cheddar cheese, oregano if using, and a pinch of salt and pepper until fully combined.
- Combine Eggs and Vegetables: Pour the egg mixture evenly over the sautéed zucchini and onion in the skillet. Stir gently to mix, then spread the mixture out evenly.
- Cook the Frittata on Stovetop: Cook on medium-low heat for 3-4 minutes until the edges just begin to set.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.
- Serve: Remove from the oven and let cool for a couple of minutes. Slice into wedges and garnish with fresh herbs if desired before serving.
Notes
- Use an oven-safe skillet, like cast iron, to seamlessly transition from stovetop to oven.
- Substitute milk or cream with a non-dairy alternative if desired.
- Fresh herbs such as parsley or basil enhance flavor and add a fresh touch when garnished.
- For a richer frittata, increase the cheese amount or use a mix of cheddar and mozzarella.
- Leftovers can be refrigerated and enjoyed cold or reheated gently.
