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Garlic Zucchini Frittata

 Garlic Zucchini Frittata
I love serving foods that both complement and contrast with each. This flavorful egg dish can be made in minutes and easily doubled. Sometimes I use leftover taco meat or chopped ham instead of bacon.—Michelle Krzmarzick, Redondo Beach, California
4 ServingsPrep/Total Time: 25 min.


  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 4 garlic cloves, minced
  • 1 medium zucchini, shredded
  • 6 eggs, lightly beaten
  • 1/4 teaspoon ground mustard
  • 4 bacon strips, cooked and crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup sliced green onions


  • In a 10-in. ovenproof skillet, melt butter over medium-high heat. Add
  • the onion and garlic; saute for 1 minute. Add the zucchini; cook for
  • 3 minutes or until tender.
  • In a large bowl, beat eggs and mustard. Pour into skillet. Sprinkle
  • with the bacon, salt and pepper. As eggs set, lift edges, letting
  • uncooked portion flow underneath. Cook until eggs are nearly set,
  • about 7 minutes.
  • Place skillet under the broiler, 6 in. from the heat, for 30-60
  • seconds or until the eggs are completely set. Sprinkle with cheese
  • and green onions. Broil 30 seconds longer or until cheese is melted.
  • Cut into wedges. Yield: 4 servings.

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Garlic Zucchini Frittata (continued)

Nutritional Facts: 1 serving (1 each) equals 214 calories, 15 g fat (6 g saturated fat), 338 mg cholesterol, 393 mg sodium, 4 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.