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A frittata is a flat omelet with a medley of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard.
- Ready In:
- 2 tablespoons salad oil
- 1 small onion, finely chopped
- 1 clove garlic, minced/pressed
- 2 large swiss chard (Swiss chard leaves (including stems), coarsley chopped)
- 1 zucchini, chopped
- 6 eggs
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon dry basil
- 1⁄4 teaspoon oregano leaves
- 1 cup parmesan cheese, grated
- Heat oil in a wide frying pan over medium heat.
- Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes).
- Remove from heat and let cool slightly.
- Beat eggs lightly with pepper, basil, and oregano.
- Stir in cheese and vegetables.
- Pour into a greased 9-inch pie pan.
- Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.
- Serve hot or at room temperature.
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Lovely way to use my first zucchinis this summer. I used spinach as my other veg. I sauted the onion, garlic, spinach , zucchini and onions in a cast iron skillet then added my egg mixture and placed directly in the oven. It took a very short time to cook since the skillet was already hot . Served room temperature with sliced avocados . Fresh tomato slices would be excellent with this but mine aren't quite ready yet. I will definately make again especially when the tomatoes are ready. Thanks Pixie for a yummy recipe that I think is very versatile depending on what ingredients are on hand.Reply
I'm not big on frittatas, but my companion liked this one. For some reason it took us a very long time to bake this--almost an hour. At the 30 minute mark it was very soupy and only the far edges had baked. I did drain the veggies after cooking on the stove top, so I'm not sure where I goofed. I've never tried swiss chard before. I recommend using it instead of a substitution; it imparts an interesting flavor.Reply
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