Marlborough Zucchini Frittata

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Marlborough Zucchini Frittata

“This is one of those wonderful recipes that isn’t adversely affected if substitutions are made with low-fat ingredients. Use egg substitute and egg whites instead of whole eggs, margarine instead of butter, and low-fat/low-sodium cheese instead of regular cheese. Make a dramatic statement by bringing this brown and puffy egg dish to the table in the skillet right from the broiler.”— The Marlborough Bed and Breakfast Inn, Woods Hole, Massachusetts

Yield: Serves 4.


  • 2 cups chopped zucchini
  • 3tablespoons butter
  • 12 eggs, beaten
  • 1/3 cup chopped green onion or 1/4 cup chopped fresh chives
  • 1 cup grated Monterey Jack cheese
  • 1 tablespoon chopped fresh dill


Sauté the zucchini in 1 tablespoon of the butter for about 3 minutes. Do not overcook. Remove from the pan and set aside to cool.
Mix the cooled zucchini into the beaten eggs. Melt the remaining 2 tablespoons butter in a heavy 10- or 12-inch skillet until very hot but not burning. Slowly pour in the egg and zucchini mixture and reduce the heat to medium. As the eggs begin to set around the perimeter of the skillet, use a spatula to lift the edges, letting the eggs flow underneath. Repeat until the eggs are set, but not dry. Turn off the heat.
Sprinkle the eggs with the onion, cheese, and dill. Place under a preheated broiler until puffy, brown, and bubbly. Cut into 4 wedges and serve on warmed plates.

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