Home Recipes Meal Types Breakfast
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.
No comment left
No comment left
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!