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Zucchini Frittata
SUBMITTED BY:
Carol Blumenberg
"THIS RECIPE was always one of my family's favorites, and it remains so for my husband and me. When we plan a trip by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave each one for a minute or two. Then I wrap them in a towel, and down the road an hour or so, we enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
5 Min
READY IN
20 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1/2 cup chopped onion
1 cup shredded zucchini
1 teaspoon cooking oil
3 eggs, beaten
1/4 teaspoon salt
1 cup shredded Swiss cheese
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DIRECTIONS
In an 8-in. ovenproof skillet over medium heat, saute onion and zucchini in oil for 2-3 minutes. Pour eggs over top; sprinkle with salt. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake at 350 degrees F for 4-5 minutes or until the cheese is melted.
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REVIEWS
Reviewed on Nov. 20, 2007 by Linda K
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Linda K
Nov. 20, 2007
This is a great recipe! It is also the first and only frittat recipe I have NOT scorched or burned on the bottom! It was so easy to make and the adding of other ingredients like mushrooms, black olives, chopped chilies etc.is unlimited. I also like the tip: being able to travel as a light breakfast or snack on long trips. We are only 2 hours away from our granddaughters, and sometimes need to leave in the early morning hours to babysit. This will be better than chicken bicuits from a fast food drive thru! Thank You Carol for the recipe and the tip! LindaK
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5 users found this review helpful
This is a great recipe! It is also the first and only frittat recipe I have NOT scorched or...
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Reviewed on Jan. 7, 2007 by J. D. F.
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J. D. F.
Jan. 7, 2007
I prepared this dish after a freezer inventory...I realized I had a lot more zucchini than I thought! I did have to alter the recipe because the only type of cheese I had on hand was sharp cheddar. Still, I liked it very much. Even my husband, who is always suspicious of a new dish, thought that it was good (but that it needed more salt and some pepper). However, it did not receive rave reviews from the kids. My two-year-old spit it out and my ten-year-old ate it only on pain of death. I reheated (in the toaster oven) for my breakfast, and I thought that it was even better the second time.
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4 users found this review helpful
I prepared this dish after a freezer inventory...I realized I had a lot more zucchini than I...
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Reviewed on Mar. 20, 2008 by
MARKCOSENZA
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MARKCOSENZA
Mar. 20, 2008
Comes out great and we have this for Breakfast occasionally on a Sunday morning. The recipe works well as is, but I sometimes substitute Monterey Jack cheese for the Swiss.
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1 user found this review helpful
Comes out great and we have this for Breakfast occasionally on a Sunday morning. The recipe...
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