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Zucchini Frittata Recipe
Zucchini Frittata Recipe photo by Taste of Home
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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

  • 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

Nutritional Facts

1/2 each: 359 calories, 25g fat (12g saturated fat), 368mg cholesterol, 533mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 26g protein .

Directions

  1. 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


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 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 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 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 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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