Reviewed: Jan. 17, 2011

Used Broc instead of zuc since my kids like it better and added peas and corn. I used 7 eggs since reviewers said it needed more than 5. Seven was too much. I also needed to put a lid on the pan to get the eggs to set. By the time mine set, the bottom was burned. So, next time I will use the lid and less eggs. It was very good but was like quiche and I think it is easier to make quiche....which is why I gave it 4 instead of 5 stars.

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Reviewer:

Celeste

Reviewed: Apr. 26, 2010

Easy to make, and a good way to use the zucchini I had. I didn't have a cast iron skillet, so I cooked the eggs then transfered them into a pie dish. Still good!

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Reviewer:

Cooking in Rhythm

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Reviewed: Nov. 4, 2009

I am not a zucchini lover, but this is okay. Even my non vegi eating husband ate it without complaint. However it will probably not be made again for my family. I would not broil it if I made it again though.

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Reviewer:

Jenny

Cooking Level: Expert

Living In: Trenton, Michigan, USA

Reviewed: Aug. 20, 2009

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.

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Reviewer:

Liz

Reviewed: Jun. 15, 2009

I made this dish as a breakfast for vegetarian guests with muffins and fruit on the side. They loved it! I only used 2 small zucchini, added a splash of tabasco with the seasoninngs, and I think I may have used shredded cheddar jack cheese (because it's what I usually have on hand), and it cooked up very nicely. I didn't bother with the broiler at the end. Made it in a deep cast iron skillet, and it dished out neatly and easily. Will happily make again when I need a meatless dish.

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Reviewer:

Innkeeper Sue

Reviewed: May 5, 2009

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.

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Reviewer:

Lynda

Cooking Level: Intermediate

Home Town: Leicester, Leicestershire, England, U.K.

Living In: Milton, Ontario, Canada

Reviewed: Oct. 18, 2008

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.

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Reviewer:

MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Jun. 3, 2008

love it! so quick and easy gives it a plus

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Reviewer:

karen

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Austin, Texas, USA

Reviewed: Jul. 25, 2006

Easy - yes. Way to use up garden veggies - yes. Will I make it again - nah. It was easy to do and was beautiful coming out of the oven. But even though I kind of figured it would be bland and therefore added spices to i, it was still pretty bland once it was all said and done. And it was really watery, and I didn't add that cup of water! Thank you, but not a keeper for me.

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Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: Jul. 25, 2006

This was really good. I used portabella mushrooms because that was all I had. I sauted all the veggies in a little bit of oil until they were nice and tender. I only had medium eggs and it took 12 to adequately cover all the veggies--but I didn't really measure how much I used. I also just minced garlic and added that as I sauted. My niece and nephew (six and three) didn't really like it, but my husband and I did. Thanks for the recipe!

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