Zucchini Gruyere Frittata

zucchini gruyere frittata
This is a nice low-carb use for some that summer zucchini.  The recipe also includes green onions, basil and red pepper flakes.
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    • 1 tablespoon extra virgin olive oil
    • 1 medium zucchini, cut into 1/4 thick rounds
    • 1/4 cup sliced green onions
    • 1/2 teaspoon salt
    • 1/8 teaspoon crushed red pepper
    • 4 large eggs, lightly beaten with 2 tablespoons water
    • 2 oz gruyere
    • 1/8 cup packed basil leaves, thinly sliced


Heat 1/2 tablespoon of oil in a 12-inch nonstick ovenproof skillet over medium-high heat. 

Cook zucchini 10 minutes, turning slices as they brown. 

Add green onion; sprinkle with ½ teaspoon salt and crushed red pepper. 

Cook 2-4 minutes, until zucchini is golden and tender; transfer to a bowl, wipe down skillet. 

Heat broiler with rack in upper level (but not the closest to heat source). 

Whisk eggs, water, cheese, basil and remaining 1/4 teaspoon salt in a bowl. 

Heat remaining 1 tablespoon oil in skillet over medium-high heat; add egg mixture and cook 11/2 minutes to set bottom. 

Spoon zucchini mixture evenly over top; reduce heat to medium-low, cover and cook 5-6 minutes until edge is set and puffed. 

Uncover, transfer to broiler and broil 1-11/2 minutes, just until top is set and lightly golden.
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