Zucchini Frittata
Zucchini Frittata is an easy breakfast, brunch or dinner. Made with eggs, zucchini, milk and cheese this recipe is delicious and will leave you satisfied. A perfect way to use up some of that excess zucchini from the garden!
Course: Breakfast, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Servings: 8 pieces
8 large eggs 1 cup milk 1 cup heaping shredded zucchini 1 cup shredded Co-jack cheese 1 tablespoon dried chives salt and pepper
Preheat oven to 375°F and grease a 9 inch pie plate or 9 inch square baking dish.
In a large bowl, whisk together eggs and milk.
Stir in zucchini, chives, salt and pepper.
Pour mixture into greased dish.
Top evenly with shredded cheese.
Bake for 35-40 minutes until eggs are set and fully cooked through.
Let rest for 10 minutes before serving.
Calories: 158 kcal | Carbohydrates: 3 g | Protein: 11 g | Fat: 11 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 205 mg | Sodium: 185 mg | Potassium: 171 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 531 IU | Vitamin C: 3 mg | Calcium: 178 mg | Iron: 1 mg
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