"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Frittata Recipe

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This recipe for Zucchini Frittata, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Woods Calder
Added: Tuesday, July 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 c. roasted vegetables (approx. 3-4 zucchinis, 1 red onion, and 1 yellow or red bell pepper), see roasting directions below
1 tsp. olive oil
10 eggs, beaten
1/2 c. shredded parmesan cheese
1 1/2 tsp. coarse salt
1/4 tsp. ground pepper

Directions:
Directions:
To roast vegetables:
Cut zucchini into 1 inch thick rounds. Seed and slice bell pepper into 1 inch squares. Cut red onion into 1/2 inch wedges. Toss vegetables with olive oil, salt, and pepper to coat. Roast at 475 degrees until vegetables are tender and browned, 30 to 35 minutes.

To prepare frittata:
Preheat oven to 400 degrees. Brush a 9 1/2 inch deep dish pie plate with olive oil. Drain any liquid left over from roasted vegetables and place vegetables in pie plate. In a large bowl beat eggs, cheese, salt, and pepper. Pour over vegetables. Bake until top is golden and center is set, 35 to 40 minutes. Let sit 5 minutes before serving.

Personal Notes:
Personal Notes:
Roasted vegetables can be substituted with steamed or sautéed vegetables to reduce preparation time if desired.

 

 

 

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