recipe reviews for:

Zucchini Frittata

“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”

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Reviewed: Apr. 17, 2012

as my brother would say.."marginal check plus" It was yummy but I would say you can get away with a little less cheese on top. Also, do not salt the veggies, I made that mistake and it was too watery. This recipe was easy to make and tasty. I can't wait for the leftovers tomorrow! Yum!

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Christina

Reviewed: Mar. 15, 2012

Ok...this really has potential...but as is I felt it would have been very thin...I am used to puffy frittatas. So here are my changes that made this a 5 for me...I used 8 eggs, 1/4c of fat free half and half, roasted the zucchini and onions, added some fresh chopped parsely and basil, about 1/4c of pecorino romano, some dried basil and fresh cracked pepper, and last but not least, about 1 1/2c of low fat mozzarella cheese. Result: a beautiful puffy, thick, wonderful frittata fit for company. Delicious! Family loved it.

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Feb. 16, 2012

This was simple but pretty good. I diced the zucchini and omitted the cheese. Make sure you add salt and pepper! Also, I was easily able to double this recipe (and make 2 frittatas) using 1/2 an onion and 1 zucchini. It was more filling that way.

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Reviewer:

erinjanice

Reviewed: Dec. 28, 2011

Very good Fittata recipe.

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MMMWatson

Reviewed: Dec. 11, 2011

Very good. I like to add some shredded carrot and mushrooms if I have them.

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Reviewer:

jft135

Reviewed: Nov. 4, 2011

outstanding. My husband LOVED it- I doubled the recipe, kept cheese at 1 cup (it's plenty) and made it with onion, swiss chard, and cheddar cheese. I used a cast iron skillet which worked perfectly, and added some fresh pepper before serving. Was crazy easy and quick- just right for me! Thank you for this fantastic recipe!!

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saraluna

Reviewed: Oct. 26, 2011

I like zucchini, eggs, and cheese. It can't get much simpler than this. Nice, easy dish that answered my question of what is the difference between an omelet and frittata. Very tasty, It is definitely 2 servings. Needs extra salt (I like plenty of salt on eggs), and I used some generic mexican blend cheese from the store not swiss.

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