Zucchini Frittata Pan Fried at Christie Llamas blog

Zucchini Frittata Pan Fried. This recipe was developed by my grandfather, who sold zucchini frittata (along with artichoke and abalone—those were the days) in his deli in san diego. This frittata fits the bill perfectly—make a quick batter, fry until crispy and golden, and enjoy! Season to taste with additional salt and pepper. A versatile dish that makes a great breakfast, lunch, or dinner. Fry in 2 tablespoons olive oil in a large skillet until soft, about 20 minutes; My zucchini frittata has a delicate texture of eggs and cream and is finished with a golden puffed top of savory melted cheeses. In a large bowl whisk eggs (i used 4 eggs ), and salt. Zucchini should still have crunch. (i used a small saucepan.). Add zucchini, (i only used 1 zucchini) salt and pepper. In a large bowl, whisk together the cheese, eggs, and flour. The vegetables will greatly diminish in volume. Cook on low heat until translucent. Then remove from the pan and add the diced zucchini. Preheat the oven to 400°f.

Add zucchini, (i only used 1 zucchini) salt and pepper. Preheat the oven to 400°f. In a large bowl, whisk together the cheese, eggs, and flour. Heat oil in a small fry pan. In a large bowl whisk eggs (i used 4 eggs ), and salt. This recipe was developed by my grandfather, who sold zucchini frittata (along with artichoke and abalone—those were the days) in his deli in san diego. Cook on low heat until translucent. This zucchini frittata is undeniably the best. Then remove from the pan and add the diced zucchini. (i used a small saucepan.).

Zucchini Frittata Easy Delicious Recipes

Zucchini Frittata Pan Fried This frittata fits the bill perfectly—make a quick batter, fry until crispy and golden, and enjoy! This zucchini frittata is undeniably the best. Preheat the oven to 400°f. In a large bowl, whisk together the cheese, eggs, and flour. Then remove from the pan and add the diced zucchini. This recipe was developed by my grandfather, who sold zucchini frittata (along with artichoke and abalone—those were the days) in his deli in san diego. Zucchini should still have crunch. (i used a small saucepan.). Cook on low heat until translucent. Heat oil in a small fry pan. In a large bowl whisk eggs (i used 4 eggs ), and salt. My zucchini frittata has a delicate texture of eggs and cream and is finished with a golden puffed top of savory melted cheeses. This frittata fits the bill perfectly—make a quick batter, fry until crispy and golden, and enjoy! Fry in 2 tablespoons olive oil in a large skillet until soft, about 20 minutes; The vegetables will greatly diminish in volume. Season to taste with additional salt and pepper.