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Zucchini Frittata

Zucchini Frittata

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 http://www.marthastewart.com/314070/zucchini-frittata
2.92857
Rated
58.5714100(15)15
  • Prep Time 10 minutes
  • Total Time 55 minutes
  • Yield Serves 4

Ingredients

    • 4 cups Roasted Zucchini, Onion, and Peppers (http://www.marthastewart.com/263449/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

  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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