Zucchini Frittata

Name: Zucchini Frittata
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons salad oil; 1 small onion, finely chopped; 1 clove garlic, minced/pressed; 2 large swiss chard (Swiss chard leaves (including stems), coarsley chopped); 1 zucchini, chopped; 6 eggs; 1/8 teaspoon pepper; 1/4 teaspoon dry basil; 1/4 teaspoon oregano leaves; 1 cup parmesan cheese, grated

Submitted by _Pixie_

"A frittata is a flat omelet with a medley of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard."

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Ready In:: 35mins
Ingredients:: 10
Serves:: 6

ingredients

2 tablespoons salad oil
1 small onion, finely chopped
1 clove garlic, minced/pressed
2 large swiss chard (Swiss chard leaves (including stems), coarsley chopped)
1 zucchini, chopped
6 eggs
¹⁄₈ teaspoon pepper
¹⁄₄ teaspoon dry basil
¹⁄₄ teaspoon oregano leaves
1 cup parmesan cheese, grated

directions

Heat oil in a wide frying pan over medium heat.
Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes).
Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano.
Stir in cheese and vegetables.
Pour into a greased 9-inch pie pan.
Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.
Serve hot or at room temperature.

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Reviews

Great recipe - thanks for posting!

coconutty
Really good altho a little watery the first try. Added milk and a seasoning blend the second time around. Finished on the grill and let it set w/no heat for an extra 5 minutes. It was excellent. Great way to use up those extra garden ingredients!

allybth
Lovely way to use my first zucchinis this summer. I used spinach as my other veg. I sauted the onion, garlic, spinach , zucchini and onions in a cast iron skillet then added my egg mixture and placed directly in the oven. It took a very short time to cook since the skillet was already hot . Served room temperature with sliced avocados . Fresh tomato slices would be excellent with this but mine aren't quite ready yet. I will definately make again especially when the tomatoes are ready. Thanks Pixie for a yummy recipe that I think is very versatile depending on what ingredients are on hand.

Tess 2
Very good!! Rich and filling.

Vicki Matthews
I'm not big on frittatas, but my companion liked this one. For some reason it took us a very long time to bake this--almost an hour. At the 30 minute mark it was very soupy and only the far edges had baked. I did drain the veggies after cooking on the stove top, so I'm not sure where I goofed. I've never tried swiss chard before. I recommend using it instead of a substitution; it imparts an interesting flavor.

Renegade Chef