Potato and Zucchini Frittata

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 11

Showing 11-11 of 11

Sort by:

Newest
  • on January 02, 2010

    Flag

    I have made this Frittata a few times. But, every time I make it, I adjust. The best way I have found out to make this, for me at least is to OVEN BAKE IT. Get yoursself an aluminum pan about 10 x 10, spary it with any of the leading oils that are on the market. Add your potatoes, zucchini and whatever you like. I use Egg Whites in the container. Set oven for 350 degrees and let'er rip till she is done.............................Mangia Vi Grosso!!!!!
    Jerry...Staten Island N.Y.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.