Zucchini Frittata Recipe

4.5 4 5
Zucchini Frittata Recipe
Zucchini Frittata Recipe photo by Taste of Home
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Zucchini Frittata Recipe

Read Reviews
4.5 4 5
Publisher Photo
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two. I wrap them in a towel so down the road we enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

Directions

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. Sprinkle with cheese.
Bake, uncovered, until cheese is melted, 4-5 minutes. Yield: 2 servings.
Originally published as Zucchini Frittata in Reminisce May/June 1996, p45

Nutritional Facts

1 serving: 261 calories, 18g fat (8g saturated fat), 304mg cholesterol, 459mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.

  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 cup chopped onion
  • 1 cup coarsely shredded zucchini
  • 1/2 cup shredded Swiss cheese
  1. Preheat oven to 350°. Whisk together eggs and salt.
  2. 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. Sprinkle with cheese.
  3. Bake, uncovered, until cheese is melted, 4-5 minutes. Yield: 2 servings.
Originally published as Zucchini Frittata in Reminisce May/June 1996, p45

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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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