Zucchini Oven Frittata Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jan. 27, 2003
I made this for breakfast when my husband's family was visiting, and they loved it! I used more eggs than the recipe called for--9 whole and 3 whites; five eggs is certainly not enough. Also, used three minced garlic cloves which added extra flavor for the extra eggs. Scrummy!
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Reviewed: Apr. 1, 2002
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!
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Reviewed: Jul. 29, 2001
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.
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