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Fluffy Shredded Zucchini and Goat Cheese Breakfast Frittata

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A quick and easy breakfast frittata featuring fluffy eggs, shredded zucchini, and creamy goat cheese, perfect for busy mornings and comforting brunches.

Ingredients

Scale
  • 4 large eggs (room temperature for best fluffiness)
  • 1 medium zucchini, shredded and well-drained (about 1 cup)
  • 3 ounces goat cheese, crumbled
  • 2 tablespoons milk or cream (whole milk preferred)
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil (plus extra for greasing the pan)
  • Salt and freshly ground black pepper to taste
  • Fresh herbs like chives or parsley (optional, finely chopped)
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your oven-safe skillet with olive oil.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible to get about 1 cup of tightly packed zucchini.
  3. Finely mince the shallot and garlic. Heat 2 tablespoons of olive oil in the skillet over medium heat. Add shallots and cook gently for about 2 minutes until softened but not browned. Add garlic and cook for 30 seconds until fragrant.
  4. In a large bowl, whisk together 4 large eggs and 2 tablespoons of milk or cream with a pinch of salt and pepper until uniform and slightly frothy.
  5. Add the drained zucchini to the egg mixture and stir gently to combine.
  6. Remove the skillet from heat and immediately pour the egg and zucchini mixture into the skillet. Cook undisturbed over medium-low heat for 3 to 4 minutes until edges start to set but center is still runny.
  7. Scatter the 3 ounces of crumbled goat cheese evenly over the top.
  8. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the frittata is puffed, golden around the edges, and just set in the center (the middle should jiggle slightly).
  9. Remove from oven and let rest for a few minutes to finish setting.
  10. Garnish with fresh herbs and optional red pepper flakes. Slice into wedges and serve warm.

Notes

Drain zucchini thoroughly to avoid watery frittata. Use room temperature eggs for fluffiness. Add goat cheese just before baking to keep creamy pockets. Let frittata rest after baking to finish setting and make slicing easier. Can substitute zucchini with shredded spinach, kale, or grated carrots. For dairy-free, use vegan cheese or nutritional yeast.

Nutrition

Keywords: frittata, zucchini, goat cheese, breakfast, easy, quick, healthy, gluten-free, vegetarian

Find it online: https://crispcraving.com/fluffy-shredded-zucchini-and-goat-cheese-breakfast-frittata-recipe-easy-and-perfect-for-mornings/