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