Food & Cooking Recipes Breakfast & Brunch Recipes Zucchini Frittata 3.2 (73) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Servings: 4 If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables. Ingredients 4 cups Roasted Zucchini, Onion, and Peppers 1 teaspoon olive oil 10 large eggs ½ cup grated Parmesan cheese 1 ½ teaspoons coarse salt ¼ 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 Parmesancheese, 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. Print