Veggie Frittata

A delicious, high protein, veggie-filled breakfast to start your day! Mixing in zucchini shredded in the Kitchen Prep helps to retain the light, fluffy texture of the eggs while imbuing the dish with fresh veggie flavor. Bon appetit!


  • 2 Zucchini, fresh
  • 6 Eggs, whole large
  • 2 tbsp Butter, unsalted
  • 1/4 cup Heavy Cream
  • 2 tbsp chopped Shallots
  • 1 tsp Salt
  • 1/4 tsp Black Pepper, ground
  • 1/2 cup Cheddar Cheese



Using shred disc, shred cheese and set aside.


Cut zucchini in half lengthwise and using shred disc, shred both zucchinis.


Place shredded zucchini on top of a few layers of paper towels and wring dry to remove moisture from zucchini pieces.


Remove shred disc from food processor and replace with chopping blade. Add shallots to work bowl and run 10 seconds until shallots are finely diced.


Heat a pan over medium high heat. Add butter to the pan.


Once butter has melted add shallots, zucchini, and ½ teaspoon salt to the pan. Let cook for 5 minutes.


While zucchini is cooking, add eggs, cream, remaining ½ teaspoon salt and pepper to work bowl. Run for 20 seconds to whisk the eggs.


Pour eggs into pan with zucchini and top with shredded cheese.


Reduce pan heat to low, cover with lid and cook for 20-25 minutes until eggs are set.

Nutritional information

Recipe: Veggie Frittata

Serving in this recipe: 6

Calories: 200
Total Fat: 16 g 23.9%
Saturated Fat: 9 g 40.4%
Cholesterol: 216.7 mg 72.2%
Sodium: 528.9 mg 22%
Total Carbs: 3 g 1.2%
Dietary Fiber: less than 1 gram. 3.1%
Sugar: 2 g  
Protein: 9 g 19.3%
Vitamin A: 12.8% Vitamin C: 20%
Calcium: 11.5% Iron: 6.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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