Zucchini Frittata
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 can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
Reviews
Green peppers and mushrooms were added to the zucchini mixture. I ate this as is because I was staying away from carbs. I rolled the cooked mixture in tortillas making breakfast type burritos for husband and he loved it.
Not a fan. Would need additional seasoning and ham, bacon, different cheese
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
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!
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.
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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!