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Zucchini Frittata

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    If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.
    Everyday Food, May Early Summer 2005
    • Prep Time 10 minutes
    • Total Time 55 minutes
    • Yield Serves 4
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    Ingredients

    Directions

    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. In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.
    3. Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

    Recipe Reviews

    • baklavaglue
      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!

    • EverydayCook
      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.

    • doxy
      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.

    • doxy
      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.

    • cryscassagne
      29 Apr, 2009

      Does anyone know if this dish will reheat well?

    • Cathyski
      28 Mar, 2009

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

    • loislane
      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.

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