Dee, this is so delicious that we use this as our base recipe for all our frittata's now, no matter what we add to them. Although zucchini is a favorite with me, we add other veggies that we have on hand. Thank you for getting us out of our egg rut! :)
Very nice frittata! I served it with fresh fruit and coleslaw. I followed the recipe except for some chopped garlic thrown in with the onions. I used dried thyme and fresh basil as that is what I had. I think that sun-dried tomatoes and mushrooms added to the frittata would be good, but as is I want to thank you for sharing your grandmothers recipe. Carole in Orlando
Great base recipe/method for cooking frittatas -- I'm so pleased with how this recipe turned out. I have no confidence as a cook. I don't have that knack for throwing things together in great combinations. That said I choose this recipe because I had a ton of eggs and zucchini. But I also had from my garden a bell pepper and two small stalks of broccoli. In the fridge I had a partial jar of mushrooms and a handful of small-chunked steamed red potatoes leftover from lunch. Knowing that using up leftovers and what you have on hand is the secret to budget cooking, I got brave. I'm so glad I did. I sauteed the pepper with the onions. I added the broccoli probably too soon, but it was okay. I probably should have added at the same time as the zucchini and mushrooms. I threw the cooked potatoes in at the last minute because it suddenly occurred to me and they were already cooked. I used mozeralla cheese with a little parmesan (from the jar in the fridge -- definitely not freshly grated). I was worried because I of course added ingredients, added an extra egg, extra cheese, and used too small of pan --a large cast iron skillet but not 12". I don't think I got my pan hot enough before adding the egg mixture. I panicked over the low setting and my thick mixture due to pan size, so I bumped the heat up a bit probably overcooking the eggs more than designed. Yet despite all this, the frittata was great and eaten completely up by DH, 1 year old son, and 2 year old daughter. This method of cooking a frittata really distinguishes this dish from a quiche or an omelette. Cooking on the stovetop and then under the broiler gave the egg a yummy flavor. I will definitely be repeating this recipe.
I absolutely adored this lovely frittata! I love the sweet onion and zucchini combination with the thyme. I subbed cheddar for the Parmesan and added 1 t Dijon to the eggs. I will absolutely make this over and over and over again!
I loved the flavor of this one, but not the texture. It was a little runny. I'm going to try it again with grating and draining the vegetables, rather than slicing, and then baking in the oven, rather than on the stovetop.
I made the full recipe which fed 3 of us for a light dinner with a salad on the side, one a very light eater and the other medium and big serves. The only changes I made was to tear the fresh basil and grate the zucchini and then squeeze and drain in a sieve (I knew it would be the only way I would get the DM to eat it), once the onion was softened I added it to the pan till heated through and releasing liquid, I then put this mix in the sieve and squeezed out excess liquid and continue as per recipe. A very enjoyable and light dinner, thank you Dee514, made for May "Farm Cooking" Photo Forum.
I eliminated the thyme (with eggs and cheese ???) and flavored the onion/zucchini with rosemary and basil just before adding the mixture to the egg/cheese combination; I also added grape tomatoes to the mix before cooking. 2 T oil was way too much; I cooked the frittata on the stove top; after 10 minutes, I was concerned the eggs weren't going to set - the excess oil settled on top, preventing the eggs from cooking through. I put the pan in a 350 degree oven. Within less than 5 minutes, the eggs were set, although I still had to blot the excess oil. Although I had to modify the cooking methods, I had never made a frittata, and appreciate your initial guidance.
Delicious! I had an orange bell pepper, 1 zuccini, 1 tomato and a red onion hanging around. I sauteed these (except for the tomato) with a little garlic and seasoned with Herbs de Provence. I combined the eggs with heavy cream and feta cheese and poured over the sauteed veggies. I sliced the tomato and placed the slices around the top of the pan. I then baked for 20 minutes in a 400F oven. (My pan handles are only oven proof up to 400F) I love trying new frittata flavor combinations!
This gets 4.5 stars! Very easy to make and you can modify this in so many ways to use up whatever fresh veggies, herbs, and spices you have on hand! We ate this for dinner the other night and everyone loved it! Will make this again!
This was delicious. Mine took longer than 15 minutes to set on the stove, so I popped it in the oven at 500 degrees to finish cooking. (I didn't use the broiler because mine is broken.) I'm looking forward to serving this for Easter brunch. Thank you.