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    You are in: Home / Recipes / Spanish Zucchini Frittata Recipe
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    Spanish Zucchini Frittata

    Average Rating:

     4 Total Reviews

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    • on August 31, 2009

      I only used 3 cups of zucchini because it looked like a lot of zucchini for 4 eggs. I also tamed this down a little by using only 2 tablespoons of green chilies because young children were going to eat for lunch. I used Pace Picante Sauce medium blend to top the frittata. Made for *Every Day is a Holiday 2009* game.

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    • on June 06, 2009

      A wonderful taste with just enough kick to it. Made as a breakfast treat on this beautiful Saturday morning unfortunately the element on my stove let go and I couldn't finish this under the broiler-not your fault-or mine-it happens. Made for Aussie RS#29.

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    • on April 01, 2009

      Very nice frittata. I actually used leftover Zucchini since it had the same ingredients of zucchini, onions and garlic. I used seasoning salt in place of table salt with great results. I also added a few dots of ricotta around the top of the frittata (since I need to use it up). I found cilantro leaves to be a great accent to this dish. Thanks for a tasty breakfast. Made for MAKE MY RECIPE. Thanks

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    • on March 25, 2008

      very yummy. I used a fresh chilli as i couldn't find canned here in oz. wow it had a good kick in it lovely for lunch. thanks Made for Edition 4: MAKE MY RECIPE—a game of tag!

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    Nutritional Facts for Spanish Zucchini Frittata

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 112.7
     
    Calories from Fat 48
    43%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.6 g
    8%
    Cholesterol 211.6 mg
    70%
    Sodium 92.7 mg
    3%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.2 g
    16%
    Protein 8.8 g
    17%
    Detailed Nutrition Values About Nutrition Info

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