1 tsp Olive Oil
2 tbsp Butter, salted
1 medium Onion, chopped
2 cups Zucchini, cut into 1/4"
1/2 tsp Garlic Powder
10 Eggs, whisked
3 whole Scallions, chopped
1 Shallot, Chopped
1/2 cup Milk
1 tsp Kosher Salt
1/4 tsp Red Pepper Flakes
1/4 cup Fresh Parsley, finely chopped
1/3 cup Parmigiana Reggiano Cheese, grated
1 cup Asiago, grated


1/2 cup Mini Serving Quick Sauce


• Preheat oven to 350°F.

• In sauté pan over medium-low heat, add Olive Oil and Butter.

• When butter is melted, add Onion, Zucchini and Garlic Powder.

• Cook for 10 minutes or until Zucchini is softened. Remove from heat and set aside.

• Whisk together Eggs, Scallions, Shallot, Milk, Salt, Red Pepper and 1/8 cup of Parsley. Add in Zucchini mixture and stir will.

• In a 13 x 9" greased baking dish, pour in Egg mixture. Top with remaining Parsley, Parmigiana Reggiano and Asiago.

• Bake in oven for 55 minutes or until eggs set.

• Let stand for 10 minutes before cutting into 2" squares or circles.

• Serve warm or at room temperature. Serve plain or top with Mini Serving Quick Sauce.

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Zucchini & Onion Baked Frittata (Click Image To View Detail)

Category: Appetizers | Starters

Servings: 15 - 2" Squares

Misfit Level: Intermediate

Notes From Betty:

This is great as an appetizer or as a main dish for brunch.

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