Total Time
Prep 20 mins
Cook 25 mins

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.


Most Helpful

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

Charlotte J August 20, 2009

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.

gingersnap April 11, 2008

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.

sillyjodes February 24, 2007

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