Total Time
31mins
Prep 6 mins
Cook 25 mins

My family makes it.

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
  2. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes.
  3. Add olives and herbs.
  4. Cool.
  5. Preheat broiler.
  6. Beat eggs and 1.5 cups cheese in large bowl.
  7. Season with salt and pepper.
  8. Mix in vegetables and pasta.
  9. Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat.
  10. Add egg mixture to skillet.
  11. Press mixture with back of spatula to even thickness.
  12. Cook until frittata is set and golden brown on bottom.
  13. Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes.
  14. Run small knife around edge of frittata to loosen.
  15. Invert skillet onto large plate.
  16. Remove skillet.
  17. Cut frittata into wedges.
  18. Serve, passing additional cheese and chopped tomatotes separately.
Most Helpful

3 5

Nice combination of veggies, good flavor, and very easy to follow instructions. However, the fritatta came out very greasy (literally a layer of oil on top even after cooking). I will try to make this again though, cutting the olive oil in half.

5 5

HERE is the way to do it and love it! [Thanks, AW, for warning me about the olive oil over-kill] First, I used young patty pan squash julienned rather than zuchini, doubled the mushrooms and used PAM Olive oil spray. Also used 1 1/2 cup of Veggie Shreds romano style soy cheese, as we have milk protein allergies in mi casa. Did NOT add the fresh garden tomatoes until serving- then diced and piled them on top of each serving for a colorful visual effect. Tasted so good my husband actually groaned out loud!