- 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.
Reviews for Zucchini Frittata
"Very bland and didn't cook right. Sorry but we had to order take out in stead."
"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"
"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!"