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Zucchini & Gouda Skillet Frittata

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

This is a version of a skillet dish that my mother-in-law, Millie, created to use up all that extra summertime zucchini. The Gouda melts beautifully, but you can make it with Swiss or sharp cheddar, too. —Susan Marshall, Colorado Springs, Colorado
Zucchini & Gouda Skillet Frittata Recipe photo by Taste of Home
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Ingredients

  • 6 large eggs
  • 2 tablespoons 2% milk
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 2 medium zucchini (7 to 8 ounces each), thinly sliced
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 medium tomato, diced
  • 1 cup shredded Gouda cheese
  • 2 tablespoons minced fresh basil

Directions

  1. Combine the first 5 ingredients; set aside. In a large nonstick skillet, melt butter over medium heat. Add zucchini and onion. Cook until tender, 6-8 minutes; remove.
  2. In same skillet, heat oil over medium heat. Add egg mixture. Cook until set, gently lifting edges of cooked egg to allow liquid to run underneath. Top with zucchini mixture, diced tomato and cheese. Cover and cook until cheese is melted, 2-3 minutes. Sprinkle basil on top.

Nutrition Facts

1 wedge: 238 calories, 19g fat (8g saturated fat), 218mg cholesterol, 462mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 12g protein.

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Reviews

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Average Rating:
  • bonito15
    Jan 15, 2017

    This recipe is so full of flavor and so much good stuff - I did chop the ingredients up a bit more but it is a keeper and loved the gouda in it