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Serve this hearty egg dish at breakfast, lunch, or dinner.

Source: Everyday Food, May 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Covering the onion and zucchini for a few minutes while they cook helps them steam evenly; once the pan is uncovered, let the liquid evaporate so the frittata will be firm.

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  • MS10173931
    25 OCT, 2018
    Perfect. I used 2 leeks instead of zucchini and frittata was excellent. Sharp white cheddar made it super creamy and delicious. Took your ur hint to out in cast iron skillet, which was great idea. Had small salad on the side and had to dinner, we raved! Thanks MS....you did it again!
    Reply
  • sharrg2
    27 AUG, 2012
    I use a cast iron skillet for my frittata and they come out great! This recipe came out very good follow it as printed no changes.
    Reply
  • Alexa23
    31 AUG, 2010
    Thanks so much for the hints about the skillet. Very helpful indeed.
    Reply
  • pickettje
    4 NOV, 2008
    I use a Le Cruset skillet and it worked wonderfully. Also... feel free to increase the amount of cheese and serve with Tabasco.
    Reply
  • dina00
    29 JUL, 2008
    I agree. teflon sould not heat up to that temp. You can purchase Marthas green pan at Macys which does not consist teflon rather thermalon which is high temp safe. I have them and rave about them.
    Reply
  • RosalindRobertson
    29 JUL, 2008
    I agree about not putting a nonstick,teflon-coated, pan in the oven. At 500 degrees F teflon emits a toxic, cancer-causing gas.
    Reply
  • kisssyr3
    29 JUL, 2008
    Sounds great, but not sure about putting a non-stick skillet into a 425 degree oven. Other fritatta recipes I've read, or made, call for an ovenproof skillet.
    Reply

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