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.)





How to Make a Zucchini Frittata Omelette

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.





Cooking Notes From Mr Breakfast

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.

For my cheese, I used a combination of Cheddar and Monterey Jack cheese.

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.






Great by itself or topped with a little of your favorite cheese. Slice into wedges for a nice presentation.

Mr Breakfast would like to thank KennyRogers for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 9 votes.

From Garlic Girl

Rating (out of 5):

This was delicious and I got to use up some leftover zucchini. Win Win!

Comment submitted: 2/10/2018 (#20522)



From Sadie K.

Rating (out of 5):

Great!

Comment submitted: 9/18/2016 (#20048)



From JagerBomb

Rating (out of 5):

Just for the sake af argument, I followed the recipe to the letter. (I'll get creative this weekend.) Great recipe and flavor! I seriously enjoyed! :)

Comment submitted: 9/22/2014 (#19007)



From Nada

Rating (out of 5):

Well, I changed the recipe a bit. I added flour, baking powder, oil and some water and baked it in the oven. VERY yummy!

Comment submitted: 2/4/2014 (#17296)



From barb57 (Team Breakfast Member)

Rating (out of 5):

I followed the recipe exactly except that I put it under the broiler to cook the top after the bottom was cooked and then when it seemed ready I sprinkled a Mexican blend shredded cheese over the top to melt... adult son loved it!

Comment submitted: 9/19/2013 (#16548)



From Bopparoo

Rating (out of 5):

Wonderful flavor! I altered the recipe a little. I shredded the zucchini and added mushrooms to the zucchini & onion. Very moist and flavorful. Thanks.

Comment submitted: 7/27/2012 (#14193)



From nemar

Rating (out of 5):

Mine is a little bit different. I sliced zucchini in rounds and bell pepper in cubes and sauteed them together in olive oil. Then after it's tender, I add chili powder, salt and ground pepper to taste. Pour in the beaten eggs and cook slowly in low heat and then it's done.

Comment submitted: 6/17/2012 (#14060)



From Jason

Rating (out of 5):

I tried this with green squash and less the onion and it was great!

Comment submitted: 5/31/2008 (#5412)



From Jemadar

Rating (out of 5):

I make mine a bit different, cooking the sliced zucchini in olive oil first, taking it out, then after the eggs are in the pan and almost cooked putting the succhini on top along with cheddar cheese and parmesan cheese. And leaving out the onion, instead using garlic or garlic powder.

Comment submitted: 9/12/2007 (#3552)

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