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    You are in: Home / Recipes / Zucchini-Tomato Frittata Recipe
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    Zucchini-Tomato Frittata

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on August 13, 2011

    • on August 20, 2009

      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

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    • on April 11, 2008

      Yummy! I make this all the time now. Good for friday nights when there is not much left on the fridge shelves. :) I have also used other leftover veggies.(I did not have problems with my tomatoes as previous poster did and I did not seed them.) Thanks for a great, easy recipe.

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    • on February 24, 2007

      I would have liked it to be more flavorful. Perhaps, some fresh herbs or more garlic and onions, but I found it a little plain. Also, the tomato made it very watery. It needs to be seeded before chopped.

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    • on September 22, 2006

      WOW!!! This is the best breakfast I've had in a LONG time! I generally don't care for omelet style eggs so I was a bit leary about trying this, but am so glad I did! It fit the bill perfectly for my low-carb diet husband and my "I don't care how many carbs are in it as long as it tastes good" non-diet self! I used canned chopped tomatoes instead of fresh (quicker & easier)and put small pieces of swiss cheese on top before putting it in the oven. I'll definitely serve this next time we have friends over for brunch! Thank you thank you thank you for submitting this one Gingerbear!

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    • on October 03, 2005

      One of my favorite dishes when both tomatoes and zucchini are on the vine! Great for breakfast or brunch and I also enjoy it cold as leftovers!

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    • on September 29, 2005

      Hi!! Made this for dinner last night. Quick, easy and good. Gary had the rest for breakfast today. I added some spinach with the zucchini and added it into the fritatta. I didn't really taste the parmesan cheese and next time I think I might add cheddar instead. Thanks!

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    • on June 24, 2005

      I had to scale this recipe to make for 1 person, and it was a great success. Of course, I had to adjust the cooking time a little, but the results were wonderful...the perfect meal for 1. I submitted a picture of the frittata for one, just to show how perfect it scaled. Thanks for the great recipe.

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    • on March 05, 2005

      This is a great way to get your veggies. Easy to make and tastes great. The only thing I did different was to cut the zucchini slices in half just to have smaller pieces. A great way to start the day. Thanks for sharing this lovely recipe, DogAndCatDoc.

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    • on April 21, 2004

      I served this for dinner with a salad (divided it in 4 instead of 8). It was simple to make, and the technique worked well. I didn't invert it because I don't have a large enough plate, but it would have been easier. I especially liked the addition of the Vidalia onions.

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    Nutritional Facts for Zucchini-Tomato Frittata

    Serving Size: 1 (132 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 130.8
     
    Calories from Fat 83
    63%
    Total Fat 9.2 g
    14%
    Saturated Fat 2.6 g
    13%
    Cholesterol 188.7 mg
    62%
    Sodium 269.3 mg
    11%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.2 g
    9%
    Protein 8.3 g
    16%
    Detailed Nutrition Values About Nutrition Info

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