Zucchini Frittata

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

  • Prep:
  • Total Time:
  • Servings: 4
Zucchini Frittata

Source: Everyday Food, May Early Summer 2005



  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.


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