Zucchini & Basil Frittata


4 green onion stalks, chopped
2 cups shredded zucchini (1 large or 2 smaller zucchinis)
12 leaves basil, chopped
¾ teaspoon salt
6 eggs
1/2 cup shredded cheddar cheese
1 tablespoon grapeseed oil


Shred the zucchini with a box grater or a food processor. Place shredded zucchini in a colander with a large bowl underneath. Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you’re in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.
In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese and salt. Stir to combine. Crack the eggs in a separate bowl and beat them. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients. Preheat your oven to 350 degrees. In a 10” cast iron skillet heat 1 to 2 tablespoons grapeseed (or olive oil). Spread the oil around, making sure the sides are nicely oiled as well. Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the oven. Bake 12 to 15 minutes until the center tests clean.


Fresh out of the garden frittata! Made with zucchini, green onion, basil, cheddar cheese and a whole lot of nutrition!


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3 servings


Tuesday, July 17, 2012 - 12:20pm


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