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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.

Source: Everyday Food, May 2005
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
73
  • JanaJurgens
    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!
    Reply
  • laurawilliams139
    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!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • cryscassagne
    29 APR, 2009
    Does anyone know if this dish will reheat well?
    Reply
  • Cathyski
    28 MAR, 2009
    Thanks Lois for the "salt" tip. I'm excited to try this recipe.
    Reply
  • MS11978101
    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.
    Reply

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