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Ham and Cheddar Zucchini Frittata is filled with two cups of zucchini, ham, and cheddar cheese. It has such amazing flavor and will be devoured in no time at all!
Zucchini season is just about here and soon you will have so much in your garden you won’t know what to do with it all! Even though it is just about time for an overabundance of zucchini, I LOVE eating it year round. Zucchini is actually my favorite vegetable with broccoli as a close second. There is always zucchini in my fridge!
I had way to many eggs, zucchini on hand, and ham that I decided to make a frittata!
Frittatas are one of my favorite breakfasts. They really come together in no time at all and I love that you can fill them with some of your favorite things. Cheese is a must of course and ham is one of my favorite things as well.
The great thing about this frittata is that it is filled with 2 cups of zucchini!! You can use up 2 whole cups in this frittata and it is delicious. I love the green specks inside of the frittata and it is just full of so much egg, ham, and cheese goodness.
This frittata is ready in just about 30 minutes and you are going to love all of the flavors inside. It makes the perfect balanced breakfast and you will want to make it again and again!
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Ham and Cheddar Zucchini Frittata
Ingredients
- 2 cups shredded zucchini about 2 small zucchini
- 2 tablespoons unsalted butter
- 6 large eggs
- ¼ cup heavy cream
- 1 cup chopped ham
- 1 cup cheddar cheese
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Using several paper towels, place 2 cups shredded zucchini in the center and wring the zucchini to remove excess moisture.
- In a medium-sized skillet, add 2 tablespoons unsalted butter. Add the zucchini and saute over medium heat until the moisture evaporates and zucchini is tender.
- In a large bowl whisk 6 large eggs and ¼ cup heavy cream.
- Stir in 1 cup chopped ham, 1 cup cheddar cheese, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the shredded zucchini.
- Pour the mixture into the prepared skillet and bake for 20-25 minutes until it is set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious & easy! Didn’t even drain the zucchini. Just sautéd a few minutes then layered the ham & cheese & poured egg mixture on top. Will definitely be making this again! Great recipe!
Awesome, absolutely delicious. I even made without cream.
AWESOME…….’made these,….definitely KETO……and used regular size muffin pan thanks for posting recipe for us……
Thanks for this terrific recipe! I love all things zucchini. I didn’t even have all the ingredients and it still turned out fantastic. I cooked 3 slices bacon in the cast iron pan, removed, and chopped. Using a bit of the bacon fat + butter, I then sauteed about 1 heaping cup (all I had) of zucchini. Otherwise followed recipe exactly and it was SO GOOD! Served for dinner with side salad. My 4 year old gobbled it up and ate leftovers for breakfast the next day. For those who may have a child like mine that has banned all green food, just peel the zucchini. I also use the middle grate size on my box grater instead of the large with most zucchini recipes, which seems to help make the zucchini even more undetectable 🙂
I left the cream out, it was a awesome dish. Zucchini great? Yes thank you!
Is there a substitute for the heavy cream?
Yes – it will not be as creamy – but you can substitute half and half or just plain whole milk.
I don’t normally have heavy cream in my frig. So, I was thinking of trying sour cream or maybe half sour cream and half low fat milk.