Zucchini Frittata

Name: Zucchini Frittata
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings.
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; Coarsely ground pepper, optional

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 before I wrap them in a towel so down the road we enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida

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
Coarsely ground pepper, optional

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. If desired, sprinkle with pepper.

Nutrition Facts

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

Originally published as Zucchini Frittata in Reminisce May/June 1996

Reviews

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Average Rating:

devans7474

Sep 19, 2017

I made this and it was excellent! I think the next time I make it I will use some shredded pepper jack cheese instead of the swiss cheese to give it a little zing. Definitely a keeper recipe
Ham_Sammich

Aug 2, 2017

I absolutely loved this! I used my skillet and let my zucchini and finely-chopped onions get nice and browned before I added the eggs. For my own personal taste, I used half the swiss cheese and onions and added a little extra salt and pepper at the end. Definitely going to keep this in my breakfast rotation while my zucchini plant is producing fruit in abundance!
Lornahope

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.
IzzyBoos_Mommy2010

Aug 29, 2011

Very bland and didn't cook right. Sorry but we had to order take out in stead.
tkdgal

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
mcphena

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!