Rating: 4.24 stars
37 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

A delicious, easy frittata recipe full of good vegetables and topped with cheeses.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.

  • Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.

  • Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

Nutrition Facts

269 calories; protein 14.5g; carbohydrates 9.2g; fat 20g; cholesterol 209.2mg; sodium 617.7mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
01/13/2003
I made this for our Easter brunch and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more flavor and replaced the mushrooms with extra onions and zucchini. Also I didn't need to add any butter so it had a little less fat. This was the first Frittata I've ever made and I think I'll make again and again! Read More
(34)

Most helpful critical review

Rating: 1 stars
01/31/2003
I am at a loss as to why this recipe got such high ratings. Your instructions were not very clear that I should use an oven-safe iron skillet (which I don't have)...also I have made fritattas in the past and you scramble the eggs BEFORE putting it into the vegetables. Your instructions would make scrambled eggs not the light fluffy fritatta that I was looking for. I had to change this recipe on the fly to make it turn out half-way edible. Please improve upon your instructions...also there is a mention of butter in the steps but not in the ingredients...I am confused!? Read More
(16)
37 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/13/2003
I made this for our Easter brunch and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more flavor and replaced the mushrooms with extra onions and zucchini. Also I didn't need to add any butter so it had a little less fat. This was the first Frittata I've ever made and I think I'll make again and again! Read More
(34)
Rating: 4 stars
11/24/2003
I too was confused by the recipe and used my common sense that the eggs needed to be beaten first before stirring with the vegetables. With a few modifications it was quite good. First I took out the simmered vegetables so that they wouldn't get overdone and added them back after the onionmushrooms were done. Like other reviewers I also minced the garlic for flavor. I used 7 eggs (4 whole and 3 whites) extra sharp cheddar cheese instead of mozzarella and added some italian seasonings (oreganobasil)towards the end. Read More
(26)
Rating: 5 stars
12/23/2002
A great way to use all the zucchini from your garden. I used fresh picked "baby" zucchini and the frittata was fantastic. I have also substituted with cobly cheese and jack cheese. Both made excellent tasting frittatas. Read More
(22)
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Rating: 1 stars
01/31/2003
I am at a loss as to why this recipe got such high ratings. Your instructions were not very clear that I should use an oven-safe iron skillet (which I don't have)...also I have made fritattas in the past and you scramble the eggs BEFORE putting it into the vegetables. Your instructions would make scrambled eggs not the light fluffy fritatta that I was looking for. I had to change this recipe on the fly to make it turn out half-way edible. Please improve upon your instructions...also there is a mention of butter in the steps but not in the ingredients...I am confused!? Read More
(16)
Rating: 5 stars
08/24/2009
This was an amazing dinner- I changed it a little. I only used 2 tablespoons of olive to simmer the zucchini and garlic and I used the other tablespoon to replace the tablespoon of butter used later in the receipe. I added scallions to the simmering zucchini and didn't bother to remove the garlic. Rather than whole milk mozzarella I used the part skim. The best was I added fresh sliced tomatos on the top and baked. Yummy!! My husband wants this dish again- he is taking left overs to work for lunch. Read More
(13)
Rating: 5 stars
05/05/2009
I loved this Frittata. Pretty much stuck to the ingredients except I had no peppers (so added extra zucchini) and I used cheddar cheese instead of mozzarella. Next time I'll saute all the vegetables together rather than cooking the zucchini separately and grate the garlic and leave it in. Read More
(12)
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Rating: 5 stars
07/29/2004
This was excellent! Using all fresh summmer veggies is key. I prepared it differently than in the recipe. I sauted all the veggies together in the olive oil without butter or water. As others suggested I added extra eggs. I used a total of 10 whole eggs. I also added Emeril's original Essence instead of salt and pepper and monteray jack in place of the mozzerella and parm. I will make this again! Read More
(12)
Rating: 5 stars
06/16/2009
I made this dish as a breakfast for vegetarian guests with muffins and fruit on the side. They loved it! I only used 2 small zucchini added a splash of tabasco with the seasoninngs and I think I may have used shredded cheddar jack cheese (because it's what I usually have on hand) and it cooked up very nicely. I didn't bother with the broiler at the end. Made it in a deep cast iron skillet and it dished out neatly and easily. Will happily make again when I need a meatless dish. Read More
(11)
Rating: 4 stars
10/18/2008
Actually I'd give this 4.5 stars. Overall delicious! Made a few changes since I was trying to clean out the fridge too: 1/2 low sodium chicken broth and 1/2 water for more flavor replaced bell pepper with 3 small Japanese eggplants and left out mushrooms (didn't have). Added freshly chopped parsley with the onion and sprinkled a handful on top right after it came out of the oven. Lastly crumbled blue cheese instead of using mozz. - this brought it over the top for me since I love strong cheeses and this didn't overpower the rest of the flavors. Read More
(10)