Zucchini Frittata Recipe

I made this for our Easter brunch and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more flavor and replaced the mushrooms with extra onions and zucchini. Also, I didn't need to add any butter, so it had a little less fat. This was the first Frittata I've ever made, and I think I'll make again and again!

The broiled frittata top was perfect! The flavor was good warm or room temp. I enjoy frittatas room temperature and my husband enjoys them warm. Prep time for this took me about 45 minutes. I made quite a few changes/additions for fun and flavor: • Cracked the eggs in a glass bowl and whisked them with the salt/pepper and added 1 tablespoon of pesto sauce • Step 2 used 1 C chicken bone broth vs water, red bell pepper vs green for color, because we enjoy our zucchini a bit al dente it wasn’t added in this step • Step 4 cooked for 10 vs 5 minutes at the 9-minute mark added the zucchini (2 cups quartered vs sliced), eggs, and cooked for 7 more minutes • Step 7 used grates parmesan and broiled for 3 minutes

Only used 2 medium zucchini. Used red pepper, 8 eggs and cheddar cheese instead of green pepper, 5 eggs, mozzarella cheese. I also omitted the mushroom as the family doesn’t like them. I also sautéed the zucchini, red pepper AND onions together to skip the onion step later in the recipe. Very yum and came back for seconds.

This was an amazing dinner- I changed it a little. I only used 2 tablespoons of olive to simmer the zucchini and garlic and I used the other tablespoon to replace the tablespoon of butter used later in the receipe. I added scallions to the simmering zucchini and didn't bother to remove the garlic. Rather than whole milk mozzarella I used the part skim. The best was I added fresh sliced tomatos on the top and baked. Yummy!! My husband wants this dish again- he is taking left overs to work for lunch.

Actually, I'd give this 4.5 stars. Overall, delicious! Made a few changes since I was trying to clean out the fridge too: 1/2 low sodium chicken broth and 1/2 water for more flavor, replaced bell pepper with 3 small Japanese eggplants and left out mushrooms (didn't have). Added freshly chopped parsley with the onion and sprinkled a handful on top right after it came out of the oven. Lastly, crumbled blue cheese instead of using mozz. - this brought it over the top for me since I love strong cheeses and this didn't overpower the rest of the flavors.

It is perfectly loaded with vegetables, but three large zucchini are a bit much for the volume of eggs. Skip adding water and just sauté the vegetables to prevent them from becoming mushy. Brown the mushrooms well so they don't have a spongey texture.

I made this dish as a breakfast for vegetarian guests with muffins and fruit on the side. They loved it! I only used 2 small zucchini, added a splash of tabasco with the seasoninngs, and I think I may have used shredded cheddar jack cheese (because it's what I usually have on hand), and it cooked up very nicely. I didn't bother with the broiler at the end. Made it in a deep cast iron skillet, and it dished out neatly and easily. Will happily make again when I need a meatless dish.

Used Broc instead of zuc since my kids like it better and added peas and corn. I used 7 eggs since reviewers said it needed more than 5. Seven was too much. I also needed to put a lid on the pan to get the eggs to set. By the time mine set, the bottom was burned. So, next time I will use the lid and less eggs. It was very good but was like quiche and I think it is easier to make quiche....which is why I gave it 4 instead of 5 stars.

I, too, was confused by the recipe, and used my common sense that the eggs needed to be beaten first before stirring with the vegetables. With a few modifications, it was quite good. First, I took out the simmered vegetables so that they wouldn't get overdone, and added them back after the onionmushrooms were done. Like other reviewers, I also minced the garlic for flavor. I used 7 eggs (4 whole, and 3 whites), extra sharp cheddar cheese instead of mozzarella, and added some italian seasonings (oreganobasil)towards the end.

I love that it is so easy to make and tastes great. I used 1 1/2 cups diced zucchini that I had frozen from my summer garden.

This was excellent! Using all fresh summmer veggies is key. I prepared it differently than in the recipe. I sauted all the veggies together in the olive oil without butter or water. As others suggested I added extra eggs. I used a total of 10 whole eggs. I also added Emeril's original Essence instead of salt and pepper and monteray jack in place of the mozzerella and parm. I will make this again!

Made it in no time, and it was delicious.

This was perfection on a plate.

I added a little bit of feta cheese and ground nutmeg with some fresh chopped up finally she came out delicious

I can’t even… 😍

So easy and delicious. I followed the directions and only used 5 eggs. They were not quite set in the pan but I put the cheeses on and it cooked in the oven. A good low carb and fast meal.

Simple to make just by following the directions. I add some herb de Provence and cup of spinach. Delicious.

This recipe turned out very well!

I am a single retired gentlemen. I gave this a try. Not a fan of mushrooms, so I left them out. However it came out tasting delicious. I am glad I made it. Can eat it a few days during the week with a salad and I am happy. Thanks

I added some ham