Zucchini Fritata
September 22, 2000 Other Contributors
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
“A 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
- Preheat oven to 350 degrees.
- Coarsely chop Swiss card leaves and stems.
- 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). 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 for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature.
No Comments