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Zucchini Frittata

If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.

  • prep: 10 mins
    total time: 55 mins
  • servings: 4

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Ingredients

Directions

  1. Step 1

    Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover roasted zucchini, onion, and peppers; place in pie plate.

  2. Step 2

    In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.

  3. Step 3

    Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

Source
Everyday Food, May Early Summer 2005

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Reviews (9)

  • 24 Mar, 2014

    Anyone find this slightly runny? I don't feel like the roasted veggies have any liquid when they are done roasting. But after 40 min, the frittata is golden, but the center never seems to set. Worried we are eating raw egg!

  • 24 Sep, 2012

    This was fantastic! I used a cast iron skillet instead of a pie plate, and it resulted in nice, crisp edges (it also reduced the baking time by 5-10 minutes). I also added some rosemary to the roasted veggies. Fast and delicious!

  • 23 Jun, 2010

    This was delicious! I cut this recipe in half and baked for 20 minutes. So easy, so fast, so flavorful! Will definitely be making again!

  • 6 Jul, 2009

    Ridiculously easy and oh so delicious!! This recipe won rave reviews from my Dad, a real meat and potatoes kind of guy.

  • 29 Apr, 2009

    cryscassagne ,

    I fix this for my husband and I occasionally, and the leftovers are always reheated. I've never had a problem with it.

  • 29 Apr, 2009

    Cryscassagne,

    I make this for my husband and I, and the leftovers are always reheated. I've never had a problem with it.

  • 29 Apr, 2009

    Does anyone know if this dish will reheat well?

  • 28 Mar, 2009

    Thanks Lois for the "salt" tip. I'm excited to try this recipe.

  • 26 Mar, 2009

    Great recipe but Too Much Salt! It should called for 1/2 teaspoon course salt instead of 1-1/2 ! Although everyone liked it tonight, no one liked the salt content. I WILL make it again because it was a great presentation with halved, toasted pita on the side.