Preheat oven to 375 degrees. Whisk together eggs, salt, and pepper in a medium bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use up the rest of your vegetables in this healthy zucchini-and-onion frittata to start your day right!
Get recipes—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 10 Hy-Vee large eggs | ||
| ½ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee ground black pepper | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 1 small red onion, thinly sliced | ||
| 2 medium zucchini, thinly sliced, divided | ||
| 1 tbsp. fresh lemon zest | ||
| ¼ tsp. Hy-Vee crushed red pepper, plus additional for serving | ||
| 1 dash(es) Hy-Vee dried thyme leaves | ||
| 1 c. Soiree fresh mozzarella cheese, shredded | ||
| Fresh thyme, for garnish |
Things To Grab
- Whisk
- Medium bowl
- 12-inch cast iron skillet
Directions
Heat vegetable oil in a 12-inch cast iron skillet over medium heat. Add red onion and 1 thinly sliced zucchini. Cook 8 to 10 minutes or until onion begins to caramelize. Stir in lemon zest, 1/4 teaspoon crushed red pepper, and dried thyme.
Carefully pour egg mixture over vegetable mixture in the skillet. Reduce heat to medium-low. Arrange additional sliced zucchini in a circular fashion on top; sprinkle with shredded fresh mozzarella. Cook, uncovered 4 to 6 minutes or until bottom and edge of egg mixture begin to set.
Transfer skillet to oven; bake 15 to 18 minutes or until center is set and edge is golden. Let stand for 5 minutes. Garnish with fresh thyme leaves and additional crushed red pepper, if desired. Cut into 8 wedges to serve.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 485g
- Sodium: 560mg
- Total Carbohydrates: 7g
- Protein: 22g
Daily Values
0%
Iron 15%
0%
Calcium 20%
0%
Vitamin D 15%
0%
Potassium 10%