Zucchini Frittata
We Also Love
- Comments()
Everyday Food, May Early Summer 2005
- Prep Time 10 minutes
- Total Time 55 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 4 cups Roasted Zucchini, Onion, and Peppers
- 1 teaspoon olive oil
- 10 large eggs
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon ground pepper
Directions
-
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.
-
In a large bowl, beat eggs with grated Parmesan
cheese, coarse salt, and ground pepper; pour over vegetables. -
Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.
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!
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!
Ridiculously easy and oh so delicious!! This recipe won rave reviews from my Dad, a real meat and potatoes kind of guy.
cryscassagne ,
I fix this for my husband and I occasionally, and the leftovers are always reheated. I've never had a problem with it.
Cryscassagne,
I make this for my husband and I, and the leftovers are always reheated. I've never had a problem with it.
Does anyone know if this dish will reheat well?
Thanks Lois for the "salt" tip. I'm excited to try this recipe.
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.