"A delicious, easy frittata recipe full of good vegetables and topped with cheeses." — BZEEFMOM
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green bell pepper, seeded and chopped
zucchini, cut into 1/2-inch slices
fresh chopped mushrooms
salt and pepper to taste
shredded mozzarella cheese
I made this for our Easter brunch and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more flavor and replaced the mushrooms with extra onions and zucchini. Also, I didn't need to add any butter, so it had a little less fat. This was the first Frittata I've ever made, and I think I'll make again and again!
I am at a loss as to why this recipe got such high ratings. Your instructions were not very clear that I should use an oven-safe iron skillet (which I don't have)...also, I have made fritattas in the past, and you scramble the eggs BEFORE putting it into the vegetables. Your instructions would make scrambled eggs, not the light, fluffy fritatta that I was looking for.
I had to change this recipe on the fly to make it turn out half-way edible. Please improve upon your instructions...also, there is a mention of butter in the steps, but not in the ingredients...I am confused!?
I, too, was confused by the recipe, and used my common sense that the eggs needed to be beaten first before stirring with the vegetables. With a few modifications, it was quite good. First, I took out the simmered vegetables so that they wouldn't get overdone, and added them back after the onionmushrooms were done. Like other reviewers, I also minced the garlic for flavor. I used 7 eggs (4 whole, and 3 whites), extra sharp cheddar cheese instead of mozzarella, and added some italian seasonings (oreganobasil)towards the end.
A great way to use all the zucchini from your garden. I used fresh picked "baby" zucchini and the frittata was fantastic. I have also substituted with cobly cheese and jack cheese. Both made excellent tasting frittatas.
This was an amazing dinner- I changed it a little. I only used 2 tablespoons of olive to simmer the zucchini and garlic and I used the other tablespoon to replace the tablespoon of butter used later in the receipe. I added scallions to the simmering zucchini and didn't bother to remove the garlic. Rather than whole milk mozzarella I used the part skim. The best was I added fresh sliced tomatos on the top and baked. Yummy!! My husband wants this dish again- he is taking left overs to work for lunch.
This was excellent! Using all fresh summmer veggies is key. I prepared it differently than in the recipe. I sauted all the veggies together in the olive oil without butter or water. As others suggested I added extra eggs. I used a total of 10 whole eggs. I also added Emeril's original Essence instead of salt and pepper and monteray jack in place of the mozzerella and parm. I will make this again!
I loved this Frittata. Pretty much stuck to the ingredients except I had no peppers (so added extra zucchini) and I used cheddar cheese instead of mozzarella. Next time I'll saute all the vegetables together rather than cooking the zucchini separately and grate the garlic and leave it in.
Actually, I'd give this 4.5 stars. Overall, delicious! Made a few changes since I was trying to clean out the fridge too: 1/2 low sodium chicken broth and 1/2 water for more flavor, replaced bell pepper with 3 small Japanese eggplants and left out mushrooms (didn't have). Added freshly chopped parsley with the onion and sprinkled a handful on top right after it came out of the oven. Lastly, crumbled blue cheese instead of using mozz. - this brought it over the top for me since I love strong cheeses and this didn't overpower the rest of the flavors.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Oven Frittata
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 269
** Calories from Fat: 180
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