0 (0)

Breakfasts, Mains, Vegetarian

Zucchini Frittata

I used to chuckle at jokes about zucchini winding up on neighbors' doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened. Zucchini disappeared from my garden. It simply wouldn't grow. The fickle ... Read more

Total time: 45 minutes | Serves 4 to 6
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/3 cup minced green bell pepper
  • 1 small zucchini, quartered lengthwise then sliced crosswise
  • 1 tomato, chopped
  • 6 eggs
  • 1 cup milk
  • 1/4 cup Italian bread crumbs
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 1 teaspoon salt, or to taste
  • Generous dash white pepper

Step 1Heat the olive oil in a 9-or 10-inch nonstick, ovenproof skillet over medium heat. Add the onion, garlic and bell pepper and cook until the onion is tender, about 5 minutes. Add the zucchini and tomato and cook until softened, 5 to 7 minutes.

Step 2Beat the eggs in a large bowl. Beat in the milk and bread crumbs. Stir in the oregano, salt and pepper. Pour this over the vegetable mixture in the skillet and stir to distribute the vegetables evenly. Cover and cook over medium-low heat until the eggs are completely set, about 20 to 25 minutes. Place under the broiler until the top is browned, 2 to 3 minutes. (The frittata can also be served without browning.) Cut into wedges to serve.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Purple Pig's pig ears
Mascarpone-stuffed French toast with orange compote
Fennel-aquavit gravlax with caraway creme fraiche
Chewy Ginger-Sour Cherry Biscotti