Zucchini Frittatas II

READY IN: 1hr 5mins
Top Review by Zomxilla

Delicious! I used the egg yolks as well, and they did not overpower the zucchini or basil flavouring.

Ingredients Nutrition


  1. Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and saute until tender and translucent. Stir in garlic and zucchini and continue sauteing until squash is just tender.
  2. Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley.
  3. Stir in sauteed vegetables.
  4. Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides.
  5. Add egg-vegetable mixture, spreading evenly.
  6. Reduce heat to low and cover pan.
  7. Cook 10 to 15 minutes, until set. Preheat broiler.
  8. Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned.
  9. Cut into 3 wedges.
  10. Serve immediately from the pan or transfer to a large round plate or platter.

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