Zucchini Frittata Recipe
I have only one word to describe this Zucchini Frittata recipe : Superlicious! The Italian Zucchini Frittata is most often prepared with zucchini as the main ingredient. I prepare this yum Zucchini Frittata as a Breakfast every month or even more often. Spread the taste by sharing this Zucchini Frittata recipe with your friends.
Ingredients
2 tablespoons salad oil
1 small onion, finely chopped
1 clove garlic, minced or pressed
2 large Swiss chard leaves (including stems), coarsely chopped
1 medium-size zucchini, coarsely chopped
6 eggs
1/8 teaspoon pepper
1/4 teaspoon each dry basil and oregano leaves
1 cup (3 oz.) grated Parmesan cheese
Directions
Heat oil in a wide frying pan over medium-high heat.
Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano.
Stir in cheese and vegetables.
Pour into a greased 9-inch pie pan.
Bake in a 350° oven for 25 to 30 minutes or until puffed and browned.
Serve hot or at room temperature.
Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano.
Stir in cheese and vegetables.
Pour into a greased 9-inch pie pan.
Bake in a 350° oven for 25 to 30 minutes or until puffed and browned.
Serve hot or at room temperature.
