Ingredients
- 2 medium zucchini grated and drained of excess moisture
- 1 1/2 tablespoons olive oil
- 1 small onion diced
- 8 large eggs
- 1/3 cup half-and-half
- 4 ounces shredded mozzarella cheese
- Salt and black pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 325°F. In a large oven-safe skillet, heat olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3 minutes. Add the zucchini and cook until tender and moisture evaporates, about 7 minutes. Season with salt and pepper.
- In a large bowl, whisk together eggs and half-and-half until well blended. Pour the egg mixture over the cooked zucchini in the skillet, ensuring it spreads evenly.
- Sprinkle shredded mozzarella cheese over the top of the egg mixture. Place the skillet in the oven and bake for 25 minutes, or until the eggs are set and the top is lightly golden.
- Allow the frittata to rest for a few minutes after baking. Sprinkle with green onions on top when serving.
