Published June 9th, 2010
Spinach & Zucchini Frittata
Spinach & Zucchini Frittata Photo Susie Iventosch


3/4 cup diced green bell pepper
3/4 cup diced yellow onion
11/2 cups diced button mushrooms
11/2 cups diced zucchini
4 large cloves garlic, crushed
3 tablespoons bacon drippings or vegetable oil
8 eggs
15 oz. part-skim ricotta cheese
1 teaspoon salt
1/8 teaspoon pepper
8 oz cooked spinach, chopped (I used frozen)
1 cup crumbled feta cheese


Sauté green pepper, onion, mushrooms, and zucchini over medium high heat in oil or bacon dripping until crisp tender. Add crushed garlic and sauté for another 2 minutes. Cool. Drain spinach thoroughly, squeezing out as much water as possible. Beat eggs with ricotta cheese, salt and pepper. Add all vegetables and feta cheese to egg mixture and blend well. Pour into a greased 10" spring form pan and spread evenly. Bake for 40 minutes to 1 hour at 350 F until set in the center. Serves 8. Serve hot or at room temperature. This can be baked in a 13x9 pan, cooled and cut into squares for appetizers.

The French Bakery
The Place for Lunch, Afternoon Tea and Dessert
71 Lafayette Circle, Lafayette

For reservations, menus or information on upcoming tea house events, please call 925.283.2226 or 925.283.0224 or visit: www.TheFrenchBakery.biz.
Email: info@TheFrenchBakery.biz


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