Reviews (2) Add Rating & Review 73 Ratings 5 star values: 14 4 star values: 10 3 star values: 26 2 star values: 21 1 star values: 2 Martha Stewart Member Rating: Unrated 03/24/2014 Anyone find this slightly runny? I don't feel like the roasted veggies have any liquid when they are done roasting. But after 40 min, the frittata is golden, but the center never seems to set. Worried we are eating raw egg! Martha Stewart Member Rating: Unrated 09/24/2012 This was fantastic! I used a cast iron skillet instead of a pie plate, and it resulted in nice, crisp edges (it also reduced the baking time by 5-10 minutes). I also added some rosemary to the roasted veggies. Fast and delicious!
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Gallery Zucchini Frittata Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 4 cups Roasted Zucchini, Onion, and Peppers 1 teaspoon olive oil 10 large eggs 1/2 cup grated Parmesan cheese 1 1/2 teaspoons coarse salt 1/4 teaspoon ground pepper
Gallery Zucchini Frittata
Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Gallery
Zucchini Frittata
Zucchini Frittata
Zucchini Frittata
Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Recipe Summary
prep: 10 mins total: 55 mins
Servings: 4
prep: 10 mins
total: 55 mins
prep:
10 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 4 cups Roasted Zucchini, Onion, and Peppers 1 teaspoon olive oil 10 large eggs 1/2 cup grated Parmesan cheese 1 1/2 teaspoons coarse salt 1/4 teaspoon ground pepper
Directions
Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover Roasted Zucchini, Onion, and Peppers; place in pie plate.
In a large bowl, beat eggs with grated Parmesancheese, coarse salt, and ground pepper; pour over vegetables.
Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.
Reviews (2)
Add Rating & Review 73 Ratings 5 star values: 14 4 star values: 10 3 star values: 26 2 star values: 21 1 star values: 2
Martha Stewart Member Rating: Unrated 03/24/2014 Anyone find this slightly runny? I don't feel like the roasted veggies have any liquid when they are done roasting. But after 40 min, the frittata is golden, but the center never seems to set. Worried we are eating raw egg! Martha Stewart Member Rating: Unrated 09/24/2012 This was fantastic! I used a cast iron skillet instead of a pie plate, and it resulted in nice, crisp edges (it also reduced the baking time by 5-10 minutes). I also added some rosemary to the roasted veggies. Fast and delicious!
Reviews (2)
Add Rating & Review 73 Ratings 5 star values: 14 4 star values: 10 3 star values: 26 2 star values: 21 1 star values: 2
Add Rating & Review
73 Ratings 5 star values: 14 4 star values: 10 3 star values: 26 2 star values: 21 1 star values: 2
73 Ratings 5 star values: 14 4 star values: 10 3 star values: 26 2 star values: 21 1 star values: 2
73 Ratings 5 star values: 14 4 star values: 10 3 star values: 26 2 star values: 21 1 star values: 2
5 star values: 14 4 star values: 10 3 star values: 26 2 star values: 21 1 star values: 2
Martha Stewart Member Rating: Unrated 03/24/2014 Anyone find this slightly runny? I don't feel like the roasted veggies have any liquid when they are done roasting. But after 40 min, the frittata is golden, but the center never seems to set. Worried we are eating raw egg! Martha Stewart Member Rating: Unrated 09/24/2012 This was fantastic! I used a cast iron skillet instead of a pie plate, and it resulted in nice, crisp edges (it also reduced the baking time by 5-10 minutes). I also added some rosemary to the roasted veggies. Fast and delicious!Martha Stewart Member
Rating: Unrated 03/24/2014
Anyone find this slightly runny? I don’t feel like the roasted veggies have any liquid when they are done roasting. But after 40 min, the frittata is golden, but the center never seems to set. Worried we are eating raw egg!
Rating: Unrated
Rating: Unrated 09/24/2012
This was fantastic! I used a cast iron skillet instead of a pie plate, and it resulted in nice, crisp edges (it also reduced the baking time by 5-10 minutes). I also added some rosemary to the roasted veggies. Fast and delicious!
All Reviews for Zucchini Frittata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini Frittata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
