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Zucchini Frittata Recipe
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Zucchini Frittata Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 cup chopped onion
  • 1 cup coarsely shredded zucchini
  • 1 cup shredded Swiss cheese

Nutritional Facts

1 serving: 367 calories, 26g fat (12g saturated fat), 329mg cholesterol, 509mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 25g protein.

Directions

  1. Preheat oven to 350°. Whisk together eggs and salt. In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes.
  2. Sprinkle with cheese. Bake until cheese is melted, 4-5 minutes. Yield: 2 servings.
Originally published as Zucchini Frittata in Reminisce May/June 1996, p45


Reviews for Zucchini Frittata

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Lornahope User ID: 8575639 250480
Reviewed Jul. 15, 2016

"I made this recipe twice. First time by the exact recipe, except i doubled it. It was really good. The second time I added onion, yellow squash, spinach and bacon. Plus 1 tsp garlic powder and salt and pepper. It was amazing...it took 30 min to bake."

MY REVIEW
IzzyBoos_Mommy2010 User ID: 5253148 40840
Reviewed Aug. 29, 2011

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

MY REVIEW
tkdgal User ID: 3286644 10786
Reviewed Aug. 10, 2011

"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"

MY REVIEW
mcphena User ID: 3063880 201739
Reviewed Sep. 16, 2009

"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!"

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