Zucchini Frittata with Chives

By MissAlyssaG

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 pound zucchini (about 2 medium), shredded (makes about 4 cups)
• 1/4 teaspoon salt
• 6 large eggs
• Freshly ground pepper
• Pinch nutmeg, preferably freshly grated
• 1/2 cup chopped chives
• 3/4 cup shredded sharp cheddar cheese
• 1 tablespoon water

Details

Servings 4

Preparation

Step 1

Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add zucchini and salt and cook, stirring occasionally until bright green, just starting to brown and the liquid has evaporated, 7 to 8 minutes. Transfer the zucchini to a plate.

Beat the eggs in a medium bowl with the pepper and nutmeg. Return the skillet to medium-low heat and add the remaining 2 teaspoons oil and swirl the pan to coat with oil. Gently pour in the eggs and let cook, gently scraping the egg with a silicone spatula. Fold the cooked part of the egg back and allow runny egg to flow onto the surface of the hot skillet just until the egg starts to set up into a solid mass, 1 to 2 minutes. [The egg will still be runny on top, but continuing to stir would cause it to break into pieces at this point.]

Spread the zucchini mixture over the eggs. Layer on chives and cheddar and continue cooking until the sides of the egg can be pulled back from the skillet with the spatula, 1 to 2 minutes. Lift an edge of the egg back and drizzle 1 tablespoon water between the egg and skillet, cover the skillet and cook until the egg is set up on top and the cheese is melted, 4 to 5 minutes.