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Zucchini Frittata Recipe

Zucchini Frittata Recipe photo by Taste of Home

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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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Zucchini Frittata Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

15 5 20

Ingredients

1/2 cup chopped onion
1 cup shredded zucchini
1 teaspoon canola oil
3 eggs
1/4 teaspoon salt
1 cup (4 ounces) shredded Swiss cheese

Directions

In an 8-in. ovenproof skillet over medium heat, cook onion and zucchini in oil until crisp-tender. Beat eggs and salt; pour over the top. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake at 350° for 4-5 minutes or until cheese is melted. Yield: 2 servings.

Nutritional Facts 1 serving (1/2 each) equals 359 calories, 25 g fat (12 g saturated fat), 368 mg cholesterol, 533 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Zucchini Frittata in Reminisce May/June 1996, p45

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Zucchini Frittata

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Reviewed on Aug. 29, 2011 by IzzyBoos_Mommy2010

Very bland and didn't cook right. Sorry but we had to order take out in stead.

Reviewed on Aug. 10, 2011 by tkdgal

good and easy--didn't have enough zucchini one time--so I had some mexican rice left over and threw that in--liked it even more--gave it more spice--trying it with eggplant now-thanks

Reviewed on Sep. 16, 2009 by mcphena

This is fantastic. I doubled the recipe in a big nonstick skillet, and served with diced fresh tomatoes on top. My whole family loved it, even my children. Great way to use up zucchini and makes a fast easy dinner!