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Zucchini Frittata

 Zucchini Frittata
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
2 ServingsPrep/Total Time: 20 min.


  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.