Zucchini Frittata

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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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. 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

Read all reviews 44
  1. 59 Ratings

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Most helpful positive review

Good. Make sure you drain your zucchini very well & blot with paper towels to remove excess moisture. I thought it was a little too much cheese, maybe 1/2 C or 3/4 C would be better. I used shar...

Most helpful critical review

My husband and I found this to be rather bland. Nothing exciting. And we even added mushrooms and tomatoes. It needs another dimension of flavor or kick. Maybe add some red pepper flakes or some...

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Good. Make sure you drain your zucchini very well & blot with paper towels to remove excess moisture. I thought it was a little too much cheese, maybe 1/2 C or 3/4 C would be better. I used shar...

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...

This was sooooo good. I customized it by adding a clove of garlic and substituted feta cheese for the Swiss. Turned out superb!

Made this into mini-frittatas using a muffin pan. Just bake at 350 for about 20-25 min.

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 ched...

I feel like it is unfair to rate a recipe made with substitutiions, so I am rating this 4 stars on the recipe as written. The second time around, I used yellow squash, diced not shredded, and 1/...

Just what I was looking for! It is near perfect for me. I opted to not do the cheese, simply because I am trying to lose some weight. But! Without the cheese, this comes in at around 300 calorie...

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.

Very good and pleasing for young kids! I peeled the zucchini to "hide" the green from the kids and used cheddar instead of swiss. I used dehydrated minced onions because I did not have fresh o...

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