Ingredients for - Zucchini Frittata
How to cook deliciously - Zucchini Frittata
1. Stage
Remove the eggs from the fridge at least 30 minutes before making the zucchini frittata. This helps the frittata cook evenly in the oven. Editor's Tip: If you're in a rush and don't have 30 minutes to spare to bring eggs to room temperature, don't fret! You can submerge them in a bowl of hot water for a couple of minutes before cooking.
2. Stage
Preheat the oven to 350°F. In a mixing bowl, whisk the eggs until frothy, introducing air into the room-temperature eggs and helping make the frittata fluffy. Editor's Tip: For an extra fluffy frittata, add a splash of milk or cream to the eggs before beating.
3. Stage
In an oven-safe skillet over medium heat, saute the shredded zucchini and chopped onion in a splash of oil until the onion is crispy.
4. Stage
Pour the beaten eggs over the vegetables. Let the frittata cook on the stovetop for five to six minutes until the eggs are almost set. Sprinkle with cheese.
5. Stage
Transfer the skillet to the preheated oven. Bake for four to five minutes or until the cheese is melted and the top is lightly golden.
