Grammy's Kitchen · Frittata · Ham and Cheddar Zucchini Frittata
One of 55 frittata recipes we measured
from therecipecritic.com
2 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 20% | 16% |
| fat | 9% | 5% |
| protein add | 83% | 28% |
| vegetables and beans | 83% | 60% |
| salt | 2% | 0% |
| aromatics | 0% | 16% |
| liquid | 20% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 248 g | 2 cups shredded zucchini (about 2 small zucchini ) |
| 28 g | 2 tablespoons unsalted butter |
| 300 g | 6 large eggs |
| 60 g | 1/4 cup heavy cream |
| 135 g | 1 cup chopped ham |
| 113 g | 1 cup cheddar cheese |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious & easy! Didn’t even drain the zucchini. Just sautéd a few minutes then layered the ham & cheese & poured egg mixture on top. Will definitely be making this again! Great recipe!” — a cook, 5.0★
“Awesome, absolutely delicious. I even made without cream.” — a cook, 5.0★