Ingredients:

  • 8 large eggs
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 medium zucchinis, diced or shredded
  • 1 tbsp olive oil
  • 1/2 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Dice or shred the zucchini. Place in a colander with a pinch of salt for 5 minutes, then use paper towels to squeeze out as much liquid as possible.
  2. In a large mixing bowl, whisk together eggs, heavy cream, salt, pepper, and garlic powder until uniform and slightly frothy.
  3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent.
  4. Stir in the squeezed zucchini and minced garlic. Sauté for 5–7 minutes until zucchini edges are golden-brown.
  5. Spread the vegetables evenly across the bottom of the pan.
  6. Pour the egg mixture over the vegetables and sprinkle shredded cheddar cheese evenly across the top.
  7. Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 12–15 minutes until the center is set.
  8. Remove from oven and garnish with fresh chopped parsley.