Zucchini Frittata Omelette
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.)
- 2 cups zucchini - cubed
5 large eggs - beaten
2 or 3 Tablespoons olive oil
2 Tablespoons onions - finely chopped
2 Tablespoons bell pepper - finely chopped
1/4 teaspoon oregano
salt and pepper to taste
1/3 cup shredded Cheddar cheese - optional
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.
Recipe number 1281. Submitted 6/24/2004.