Name: Zucchini Frittata
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 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

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Recipe by _Pixie_

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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:: 35mins
Serves:
Units:

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ingredients

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

directions

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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RECIPE MADE WITH LOVE BY

@_Pixie_

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@_Pixie_

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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."

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review by coconutty

2/2/2010

Great recipe - thanks for posting!

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review by allybth

7/27/2009

Really good altho a little watery the first try. Added milk and a seasoning blend the second time around. Finished on the grill and let it set w/no heat for an extra 5 minutes. It was excellent. Great way to use up those extra garden ingredients!

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review by Tess 2

7/14/2009

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.

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review by Vicki Matthews

7/13/2009

Very good!! Rich and filling.

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review by Renegade Chef

6/28/2009

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.

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