A frittata makes an easy and tasty weeknight dinner. This recipe is packed with veg and topped with a crisp cheesy crust.
If you don't want to wait for your oven to preheat, try putting the frittata under the grill for the entire period. Just watch it carefully so that the cheese doesn't burn!
Altered ingredient amounts. I made this for our Easter breakfast and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more flavour and replaced the mushrooms with extra onions and zucchini. Also, I didn't need to add any butter, so it had a little less fat. This was the first Frittata I've ever made, and I think I'll make again and again! - 29 Sep 2008
Very tasty and pretty easy to compare. If I made it again I'd reduce the amount of water so I didn't have to pour off quite so much, which took a lot of good olive oil with it. - 23 Nov 2010
Altered ingredient amounts. This was excellent! Using all fresh summmer veggies is key. I prepared it differently than in the recipe. I sauted all the veggies together in the olive oil without butter or water. As others suggested I added extra eggs. I used a total of 10 whole eggs. I will make this again! - 29 Sep 2008