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8Ingredients
35Minutes
440Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3/4 lb. zucchini (about 2 small zucchini)
- 2 Tbsp. unsalted butter
- 1/4 cup shallots (finely chopped, from 1-2 shallots)
- 3/4 tsp. salt (divided)
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 tsp. freshly ground black pepper
- 3 oz. cheddar cheese (grated)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol505mg168% |
| Sodium930mg39% |
| Potassium520mg15% |
| Protein22g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber1g4% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C35% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Sean 4 years ago
I've cooked a variation of this twice now. I've substituted mushrooms for half of the zucchini and used half and half instead of heavy cream. As for the cheese, we've used what we had. Both times I've cooked it in a cast iron skillet in our toaster oven using convection. That might be one of the best things I enjoy about cooking this frittata. Has been a hit both times.
Chandra 5 years ago
Great recipe! Appealing to even picky eaters who say the don’t like zucchini. I added cooked chopped bacon & sautéed shallots, and sprinkled more grated cheese on top for the last 5 mins of baking. Serve with fresh avocado! Great tip on shredding the zucchini & squeezing out the water! I will make this again for sure!
Parker 6 years ago
Yum! I used broccoli instead of zucchini but chopped it into really small pieces. Served with an arugula pear gorgonzola salad and raspberry mimosas. It was really good and really easy. This will be a Sunday lunch regular.