Recipes

Zucchini Fritata

September 22, 2000  Other Contributors Avatar
Zucchini Fritata

About

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

Yield: 6 Servings

β€œA delicious brunch/lunch idea. This recipe was similar to a crustless quiche. My family really enjoyed it. We liked it with 2 large bunches of Swiss chard, but that might be too much for some people– let your own tastes and instincts guide you.”

– Julie Cassone, Tester

Ingredients

Oil 2 Tbsp
Onion, finely chopped 1 ea small
Garlic, minced/pressed 1 clove
Swiss chard 2 ea large or to taste
Zucchini chopped 1 ea medium
Eggs 6 ea
Pepper 1/8 tsp
Dry basil 1/4 tsp
Oregano leaves 1/4 tsp
Grated Parmesan cheese 1 cup or to taste

Directions

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

 

Above photo of zucchini by Angele J. / Pexels.com.

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