Zucchini Frittata
Show: Easy Entertaining with Michael Chiarello
Episode: Breakfast Barbecue
Rate This RecipeRead users' reviews (20)
- Recipe categories: Dairy, Eggs, Cheese, Parmesan Cheese, Vegetables, Zucchini,
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Average Rating:
Total Reviews: 20
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By Demeralda
Flushing, MI
on March 03, 2012
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It would be helpful if you indicated the level of heat "on the stove". Not sure why you would need a mandoline for a medium zucchini... this is not back breaking work. "Let it sit for one minute"... and then what? I still don't know the temp I'm supposed to be using at this point.
As a dish to serve, I give it 5 stars. But the quality of the RECIPE leaves much to be desired. You need concise directions.
By Everyday Chef
Carmel, IN
on August 21, 2011
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This was very easy and flavorful. No garlic on hand, substituted 1 tbl of finely chopped red onion. I also did not broil the frittata, but placed it in a 400 degree oven for 15 - 20 mins. It soufled nicely and was a great for a Sunday brunch.
By mi2h3ll3_12457274
Chico
on December 10, 2010
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Very good. I made this for breakfast. I will keep the recipe!
By murdock_12275919
Albuquerque, 71
on November 01, 2009
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I loved the result, but I had lots of questions making this recipe. First I didn't have basil (froze the night before so I used cilantro. I had pecorino, not Parmesan. I had a medium zucchini, but was halving the recipe. I used it all anyway - what do you do with half a cut zucchini. I used an 8" saute pan. I minced the garlic and heated both the oil and garlic to medium high - I didn't want the whole clove in the finished product. The timings weren't right because I had more zucchini and I'm at 6100' altitude so sometimes things just take longer. I had to pull the egg mixture from the sides to let the excess egg run underneath. And I needed the saute pan to be closer to the broiler to get a light brown crust. I like recipes that give me measurements (cups, tablespoons or weights not medium zucchini and bunch of basil. My bunches vary seasonally and my idea of medium may not be your idea of medium!
By caraloo
NH
on October 06, 2009
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Just wondering if I'm reading this wrong or if the recipe is missing something.... once the eggs are in the pan the cooking time is 2 minutes (between stovetop and broiler??? Doesn't seem like nearly enough time for that many eggs to cook!
By mcbeth528_5765893
Norfolk, VA
on August 18, 2009
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I made this super easy and super delicious recipe for dinner (along with some fresh baked bread and my husband and I really enjoyed it. The longest part of the meal was slicing the vegetables, which took probably 5 minutes. Definitely recommend to anyone, especially with all the abundant zucchini (or sub squash! this time of year!
By catherine.gynn_...
Granville, 75
on August 05, 2009
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Excellent side dish using all the great zucchini we have this year. I added a dash of cayenne and some onion. Will make it again for brunch this weekend.
By vegcr_10814870
Suffern, NY
on July 27, 2008
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Great for Breakfast
I use 4 eggs and 4 white eggs it wasl ight and delicious
Thanks
By ace922_10359045
Glendale, CA
on May 11, 2008
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love love loved this frittata! I made it for a Mother's Day brunch and it turned out delicious. A must try.
By maggie1179_7241844
Reno, TX
on April 23, 2008
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I had some fresh bell peppers and was looking for a frittata recipe to use them in. While this one calls for zucchini I thought I would make it with the peppers, garlic & spinach. I also blended dried basil in with the eggs. It was amazing! Blending the eggs was a crucial step to the texture. I served it with salad and it made a perfect dinner.