Garden Frittata Recipe

5 10 13
Garden Frittata Recipe
Garden Frittata Recipe photo by Taste of Home
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Garden Frittata Recipe

Read Reviews
5 10 13
Publisher Photo
I created this dish one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. —Catherine Michel O'Fallon, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + standing

Ingredients

  • 1 small yellow summer squash, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 small onion, chopped
  • 1 cup shredded part-skim mozzarella cheese
  • 1 medium tomato, sliced
  • 1/4 cup crumbled feta cheese
  • 4 large eggs
  • 1 cup fat-free milk
  • 2 tablespoons minced fresh basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese

Directions

In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Garden Frittata in Quick Cooking July/August 2003, p31

Nutritional Facts

1 piece: 126 calories, 7g fat (4g saturated fat), 121mg cholesterol, 316mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

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  • 1 small yellow summer squash, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 small onion, chopped
  • 1 cup shredded part-skim mozzarella cheese
  • 1 medium tomato, sliced
  • 1/4 cup crumbled feta cheese
  • 4 large eggs
  • 1 cup fat-free milk
  • 2 tablespoons minced fresh basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
  1. In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
  2. Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
  3. In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
  4. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Garden Frittata in Quick Cooking July/August 2003, p31

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Reviews forGarden Frittata

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MY REVIEW
Bcooks User ID: 5204614 272102
Reviewed Aug. 22, 2017

"Very easy recipe. I didn't use the feta because I didn't have any, but it was still very good. Will make again."

MY REVIEW
JGa2595176 User ID: 496732 252948
Reviewed Aug. 20, 2016

"Excellent recipe. Made for a brunch, and was a big hit. easy to throw together and came our fluffy and flavorful. A keeper!"

MY REVIEW
yuehching User ID: 224401 45146
Reviewed Oct. 28, 2013

"A great way to cook vegetables. I added some broccoli and omitted feta cheese. Simple to make and very tasty. My family loves it."

MY REVIEW
bigmamasnest User ID: 6961364 128013
Reviewed Nov. 8, 2012

"I have made this several times, changed the veggies, depending on what I have.(I fry my veggies instead of microwave) Each time it has been Excellent! Don't be scared to play with cheese, veggies or herbs. Just follow the egg/ milk ratio and no worries!"

MY REVIEW
PennyLund User ID: 1647087 205613
Reviewed Sep. 22, 2012

"This is wonderful taste, quick to make and a wonderful way to use fresh garden veggies. Basil and feta were a great addition."

MY REVIEW
No_Time_To_Cook User ID: 6334849 89239
Reviewed Aug. 18, 2012

"Really good... I added more garlic,but still seemed like it needed more seasoning."

MY REVIEW
csnoeren User ID: 5038169 128011
Reviewed Oct. 19, 2011

"I was really pleased how easy this frittata was to make. I wanted something healthy when I had family over for brunch. I am not much of a cook; this dish looked really beautiful and everyone goggled it up!"

MY REVIEW
rkj620 User ID: 5722215 140337
Reviewed Aug. 17, 2011

"This is a great recipe. Tasted great and easy to make."

MY REVIEW
Ann Kashian User ID: 2624370 130604
Reviewed Apr. 14, 2011

"I substituted some fresh asparagus for the zucchini squash and served it for a brunch..we just loved it. Will definately make again!"

MY REVIEW
ojc0806 User ID: 4482783 55541
Reviewed Jan. 12, 2011

"Yummy!"

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