Food and Recipes Breakfast Zucchini-Onion Frittata Recipe Be the first to rate & review! This easy meatless frittata recipe comes together with just 15 minutes of hands-on time. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 30 mins Broil Time: 2 mins Total Time: 47 mins Yield: 6 to 8 servings Ingredients 3 tablespoons butter 2 tablespoons vegetable oil 2 medium zucchini, thinly sliced 1 medium onion, cut in half and sliced 1/2 cup grated Parmesan cheese, divided 8 large eggs 1/4 cup milk 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup chopped fresh basil Garnish: chopped seeded plum tomatoes Directions Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese. Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture. Bake at 350° for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil. Garnish, if desired. Chef's Notes Lightened Zucchini-Onion Frittata Reduce butter to 1 tablespoon, and omit oil. Sauté zucchini and onion as directed; remove from heat. Reduce grated Parmesan cheese to 1/4 cup, stirring 2 tablespoons into vegetable mixture. Substitute 1 (15-ounce) carton garden vegetable egg substitute for 8 eggs and 1/4 cup lowfat milk for 1/4 cup milk, and whisk together with salt and pepper. Pour over vegetable mixture. Bake as directed; do not broil. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil. Garnish, if desired. Rate it Print