zucchini frittata

Name: Zucchini Frittata
Prep time: 30 min
Cook time: 40 min
Yield: 6
Ingredients: 2 medium potatoes, shredded; 4 cup(s) zucchini, shredded; 1 teaspoon(s) salt; 5 medium eggs; 1 medium onion, minced; 1 teaspoon(s) basil, dried; 1/2 teaspoon(s) oregano, dried; - pepper, dash; 4 slice(s) salami, cut up; 4 slice(s) bacon, cooked, cut up (reserve drippings); 2 tablespoon(s) cream cheese; 8 ounce(s) colby or cojack cheese

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Recipe by

Kathy Joppie

@KoffeeQueen

Nashville, MI

I needed to do something with all the zucchini I had. Didn't want it to go to waste, but wanted something different. I came up with this recipe and has been a favorite for breakfasts.

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(1 rating)

yield 6 serving(s)

prep time 30 Min

cook time 40 Min

Ingredients For zucchini frittata

2 md

potatoes, shredded
4 c

zucchini, shredded
1 tsp

salt
5 md

eggs
1 md

onion, minced
1 tsp

basil, dried
1/2 tsp

oregano, dried
pepper, dash
4 slice

salami, cut up
4 slice

bacon, cooked, cut up (reserve drippings)
2 Tbsp

cream cheese
8 oz

colby or cojack cheese

How To Make zucchini frittata

1
Mix together shredded potatoes, zucchini and salt. Let stand in colander over large bowl for 30 minutes. Squeeze out excess moisture.

2
In large bowl, combine eggs, onion, basil, oregano, pepper, salami, bacon, cream cheese and shredded cheese. Add the potato mixture and 1 Tbs. bacon drippings.
3
Pour into an 8" square baking pan. Bake @ 350 degrees for 40 minutes. Let stand 10 minutes, cut into squares.
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zucchini frittata

Ingredients For zucchini frittata

How To Make zucchini frittata

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