Remove from the oven and serve hot in wedges. If you prefer use feta or ricotta salata in place of the goat cheese. 9 cool and serve. Substitute 1 15 ounce carton garden vegetable egg substitute for 8 eggs and 1 4 cup lowfat milk for 1 4 cup milk and whisk together with salt and pepper. Add onion and cook stirring occasionally until softened about 5 minutes.

Sauté zucchini and onion as directed. Pour in egg mixture. Add zucchini and cook stirring often until zucchini is tender and brown in spots 8 to 10 minutes. This delicious oven baked frittata is made with eggs zucchini pancetta and a little parmesan cheese. So when i first came to italy continue reading.

Make it using just one pan. Reduce grated parmesan cheese to 1 4 cup stirring 2 tablespoons into vegetable mixture. 8 bake the frittata. Preheat oven to 400 f. Cook until almost set 5 6 minutes.

RELATED ARTICLE :

chocolate banana mug cake simply quinoa
chocolate banana layer cake
chicken rice and biscuit casserole

Leftover frittata will keep for up to a week in the refrigerator. Spread the vegetable mixture evenly in the pan. Let the frittata cool for 5 minutes before cutting into wedges. Baked frittata recipe i always loved omelettes especially filled with veggies and lots of cheese. Heat oil in a 9 inch cast iron or ovenproof skillet over medium high.

Bake the frittata for about 20 to 25 minutes until it s light golden brown on top. Squeeze as much water as possible out of the zucchini. This zucchini frittata however is delicate and creamy almost like a crustless quiche. Fast and easy it makes the perfect quick dinner or lunch. There are three secrets to success.

Bake uncovered until cheese is melted 4 5 minutes. Return the pie pan and the baking sheet to the oven and bake for 35 minutes or until the top is brown and the frittata is set in the middle. Eat cold or briefly warmed in the. Whisk together eggs and salt. And bake the frittata in a low temperature oven instead of the traditional stovetop to broiler method so the.

Preheat oven to 350. In a large skillet or sauce pan combine water olive oil salt green pepper zucchini and garlic cloves. Saute onion and zucchini until onion is crisp tender. A frittata as a flat omelet is known in italy can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. Ovenproof skillet coated with cooking spray heat oil over medium heat.

RELATED ARTICLE :

root veggie bake recipe
roasted potatoes and onions easy and delicious
roasted red pepper italian dressing

This easy 35 minute frittata recipe goes from stovetop to oven to table and with eggs zucchini potatoes and onion can be served at any time of day. Add heavy cream and lots of cheese to the egg mixture. This easy 35 minute frittata recipe goes from stovetop to oven to table and with eggs zucchini potatoes and onion can be served at any time of day. Preheat oven to 350. Bake uncovered until cheese is melted 4 5 minutes.

Add heavy cream and lots of cheese to the egg mixture. Bake the frittata for about 20 to 25 minutes until it s light golden brown on top. Leftover frittata will keep for up to a week in the refrigerator. Make it using just one pan. Sauté zucchini and onion as directed.

Ovenproof skillet coated with cooking spray heat oil over medium heat. Remove from the oven and serve hot in wedges.