Baked Zucchini and Cheddar Frittata with Scallions
A fluffy, protein-rich breakfast that bakes to golden perfection with fresh garden flavors. This American recipe (keto), ready in about 40 minutes, combines Zucchini, Cheddar cheese, and Eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 240 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g Zucchini
- 50g Cheddar cheese
- 4 large Eggs
- 3 Scallions
- 14g Butter
- 0.25 tsp Salt
- 0.125 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease an 8-inch oven-safe skillet with 14g butter, then set aside.
- Step 2: Grate 300g zucchini and squeeze out excess moisture using a clean kitchen towel.
- Step 3: Whisk 4 large eggs, 0.25 tsp salt, and 0.125 tsp black pepper in a bowl until fully combined.
- Step 4: Stir 300g squeezed zucchini, 50g shredded cheddar cheese, and 3 chopped scallions into the egg mixture.
- Step 5: Pour mixture into the prepared skillet and smooth the surface. Bake for 25-30 minutes until the center is set and top is golden brown.
- Step 6: Let rest 5 minutes before slicing to allow the frittata to firm up.
