Zucchini Frittatas II

Download
photo by Zomxilla photo by Zomxilla
photo by Zomxilla
Ready In:
1hr 5mins
Ingredients:
10
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and saute until tender and translucent. Stir in garlic and zucchini and continue sauteing until squash is just tender.
  • Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley.
  • Stir in sauteed vegetables.
  • Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides.
  • Add egg-vegetable mixture, spreading evenly.
  • Reduce heat to low and cover pan.
  • Cook 10 to 15 minutes, until set. Preheat broiler.
  • Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned.
  • Cut into 3 wedges.
  • Serve immediately from the pan or transfer to a large round plate or platter.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Delicious! I used the egg yolks as well, and they did not overpower the zucchini or basil flavouring.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes