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Frittata: Vegetable Frit


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  • 2 T. butter
  • 1 med onion
  • 2 cloves garlic, minces
  • 2 c. squash (zucch or yellow or both) chopped
  • 1 tomato, seeded, chopped and drained
  • 2 t. Italian herb mix
  • Sea Salt and pepper
  • 6 large eggs, beaten
  • 1/2 c. Parm cheese, shredded


Servings 4


Step 1

Oven to 375

Melt butter in heavy, oven safe skillet (cast iron !!!) over low heat. Make sure bottom and sides are coated. If needed be prepared to add a little more butter while cooking vegetables.

On medium low heat, saute onions for about 5 minutes, stirring often. Add garlic; cook another 1-2 minutes. Mix in squash and continue 5 more minutes. Add tomato, corn, herbs, and seasonings. Stir and blend well. Pour eggs over top, place skillet on center rack in oven and bake 15 minutes.

Remove from oven, sprinkle with Parm and return to over for 5 more minutes.

Leftovers can be refrig'd and served at room temp or warmed in microwave. Refrig any leftovers.


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