Grammy's Kitchen · Frittata · Zucchini & Cheddar Frittata
One of 55 frittata recipes we measured
177 cooks on www.onceuponachef.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 | 11% | 5% |
| protein add | 35% | 28% |
| vegetables and beans | 113% | 60% |
| salt | 0% | 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.
| 454 g | 1 lb zucchini ((about 2 small zucchini)) |
| 43 g | 3 tablespoons unsalted butter |
| 1/3 cup finely chopped shallots, (from 1 to 2 shallots) | |
| Salt and freshly ground black pepper | |
| 400 g | 8 large eggs |
| 79 g | 1/3 cup heavy cream |
| 142 g | 1 1/4 cups (5 oz) shredded Cheddar cheese |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Jennifer, I read recipes more for inspiration, and your zucchini frittata did just that this morning. Thanks!! We have lots of farm fresh eggs and veggies, so I was planning for something for breakfast anyway, but had considered the zucchini too boring u” — a cook, 5.0★
“Very flavorful! I made this to use up some zucchini from our garden. It was very delicious and had a beautiful presentation. I added 3 more eggs just to use them up and had to cook it about 7 minutes longer. I will absolutely use this recipe again as it held t” — a cook, 5.0★