Zucchini-Tomato Frittata

READY IN: 45mins
Top Review by Charlotte J

At first bite, I thought WOW, what great flavor!! I used my garden tomatoes, two cloves of garlic and parmigiano-reggiano cheese. This is very easy to make. I only had problems plating it as I don't own any non-stick skillets. I know I'll get that problem taken care of as I'm going to be making this many times to come!!! Made for *Zaar Chef Alphabet Soup 2009* game

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
  3. Set aside.
  4. In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
  5. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
  6. Repeat with the rest of the zucchini and reserve.
  7. Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
  8. Return the zucchini to the skillet, evenly distributing it.
  9. Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
  10. Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
  11. Invert it onto a plate, cut into slices and serve.

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