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Mama Helen's Zuchinni Frittata


Number of Servings: 5
Prep Time: 20 min Skill Level: Average


I created this recipe this morning and I must say it is to die for. If you need a good recipe to use your summer harvest vegetables, you should try this:

1 zuchinni, thinly sliced then halved

1 cup chopped yellow or white onion

1 cup sliced portabella mushrooms

4 small tomatoes chopped

3 teaspoons minced garlic

6 eggs

Olive oil (No other kind of oil will do!)

3 teaspoons Parmesan Cheese

1 1/2 cups shredded Italian Five Cheese (mozzarella, provolone, romano, asiago and parmesan)

Black pepper to taste


1. In large nonstick frying pan (preferably Dutch oven), heat olive oil on medium. Add zuchinni, mushrooms, onions, garlic and tomatoes. Fry uncovered for about a half hour, stirring occasionally until vegetables are very tender.

2. Whisk eggs and Parmesan cheese. Pour on top of vegetables. Cover and cook for 7 minutes or until eggs are set. Sprinkle Italian Five Cheese blend on top, cover and cook an additional 3 minutes or until melted. Add pepper to taste.

Helpful Hints:

Note: You can slice this right in the pan (cutting pizza type slices with a plastic spatula) and transfer to your plate.

Submitted By :

Helen Spallas


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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