This Zucchini Cheese Frittata is a quick, nutritious option for busy mornings or a wholesome lunch. Packed with protein-rich eggs, creamy cheeses, and fresh zucchini, it’s a keto and paleo-friendly dish that’s both satisfying and flavorful. Ready in minutes, it’s perfect for anyone looking to eat clean without sacrificing taste. With its golden, cheesy top and savory depth, this frittata proves healthy eating can be absolutely delicious.
Ingredients
- 4 large eggs
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp heavy cream
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the frittata.
- In a medium mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until the mixture is smooth and well combined.
- Add the squeezed-dry shredded zucchini, cheddar cheese, and Parmesan cheese to the egg mixture. Stir gently with a spatula until everything is evenly mixed.
- Heat the olive oil in a small oven-safe nonstick or cast-iron skillet (6 to 8 inches in diameter) over medium heat.
- Once the skillet is hot, pour the egg and zucchini mixture into the skillet. Use a spatula to spread it evenly across the pan.
- Let the frittata cook on the stovetop for about 3–4 minutes, undisturbed, until the edges start to set but the center is still slightly runny.
- Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is set and the top is lightly golden.
- Remove the skillet from the oven and let the frittata cool for 3–5 minutes before slicing and serving.
Nutritional Information
Calories: 305
Protein (g): 18
Fat (g): 24
Carbohydrates (g): 4
Fiber (g): 1
Sugar (g): 2
Sodium (mg): 430
Storage Instructions
Leftover Zucchini Cheese Frittata can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, allow the frittata to cool completely, then cut into portions and wrap each piece tightly in plastic wrap or foil before placing in a freezer-safe bag. Frozen frittata will keep for up to 2 months.
Reheating Instructions
For best results, reheat refrigerated frittata slices in a preheated oven at 350°F (175°C) for 8–10 minutes, or until heated through. If using a microwave, cover with a damp paper towel and heat in 30-second intervals to prevent drying out. For frozen slices, thaw overnight in the fridge before reheating. Avoid overcooking to maintain the fluffy texture.
Ingredient Swaps & Additions
To boost the nutrition while staying paleo-friendly, consider adding chopped spinach or kale for extra fiber and micronutrients like vitamin K and iron. Diced cooked bacon or ground turkey can increase the protein content, making the dish more satiating. You can also incorporate sliced mushrooms or bell peppers for added antioxidants and flavor. Use full-fat coconut milk in place of heavy cream for a dairy-free option that aligns with a paleo approach.
