5 Ingredient Zucchini Frittata
Yield: 4
5 Ingredient Zucchini Frittata
Grated zucchini is the star of this quick & easy breakfast — simple enough for any morning (or meal-prepping!) and elegant enough for company.
Prep time: 10 MCook time: 20 MTotal time: 30 M
Ingredients:
- 2 medium zucchini
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 6 eggs, beaten
- 1/2 c. whole milk ricotta
- Olive oil
- Salt & pepper
- Optional: julienned basil, for garnish
- Optional: flaky sea salt, for garnish
Instructions:
- Pre-heat oven to 425ºF.
- Remove ends from zucchini, and grate on the largest holes of a box grater. Transfer the grated zucchini to a paper towel-lined colander, season liberally with salt, and mix well. Set in a sink to catch any excess moisture.
- Heat a large, non-stick or cast-iron skillet over medium heat. Drizzle two tablespoons of olive oil, and add onions when hot. Sauté for 5-6 minutes, or until the edges just begin to turn golden-brown and the onions are soft and translucent. Add garlic, and sauté for one minute, until fragrant.
- While the onions and garlic cook, gently squeeze the grated zucchini inside the paper towel to remove excess moisture. Lots of liquid will come out — this is normal!
- If the skillet is dry, drizzle more olive oil. Thoroughly mix the eggs and zucchini, and pour into the hot pan. Season with salt and pepper, and gently stir to combine the mixture (which will be thick). Dollop spoonfuls of ricotta over the top, and move skillet to the oven.
- Bake the frittata for 12-15 minutes, or until the top is puffed, golden brown and completely set. Slice into wedges and serve immediately, sprinkling fresh basil and flaky salt, if desired.