Professional Documents
Culture Documents
recipeid=1281
I loved this breakfast. It was pretty easy to make, fairly healthy and extremely tasty. The
zucchini gave it a heartiness that sort of quenched my usually desire to have meat in my
frittatas. As originally submitted, the ingredients called for 1/4 cup of olive oil. I found I was able
to get excellent results with just 2 Tablespoons of olive oil, so I changed that ingredient above. I
recommend that you give this dish a try. It was really, really good. (This recipe was submitted in
2004. It was tested and photographed in March 2016.)
Heat olive oil until hot. Saute the zucchini, onion and bell pepper until zucchini is tender and
onions are soft. Season with oregano and salt and pepper if desired.
Pour the beaten eggs over zucchini. Cook slowly, running spatula around edges and lifting egg
mixture to allow uncooked portion to flow underneath. Cook until eggs are firm, and slide onto a
serving platter.
1 of 3 3/18/2019, 9:18 PM
Zucchini Frittata Omelette - Print Version https://www.mrbreakfast.com/recipe_print.asp?recipeid=1281
I used one large zucchini which yielded about 1 and 3/4 cup when cubed. There's no need to
peel the zucchini for this recipe. I cooked the vegetables over medium high heat for about 15
minutes.
I hate any hint of uncooked egg in my frittatas. For that reason, I finished this one off in the
broiler. After the egg was almost completely set, I put it under the broiler for 4 minutes. Then, I
added the cheese and broiled 1 minute more.
2 of 3 3/18/2019, 9:18 PM
Zucchini Frittata Omelette - Print Version https://www.mrbreakfast.com/recipe_print.asp?recipeid=1281
Great by itself or topped with a little of your favorite cheese. Slice into wedges for a nice
presentation.
3 of 3 3/18/2019, 9:18 PM