Zucchini-onion frittata from The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen (page 13) by Sharon Kramis and Julie Kramis Hearne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on June 12, 2026

    A frittata is the best way to serve vegetables if the only protein you have is eggs. I used half zucchini and a mix of other garden vegetables including peas. I used dill from the garden instead of Italian seasoning. My broiler is a separate oven so I baked at 325 uncovered for 45 minutes instead. Perfectly done at that point, but sadly my cast iron is not truly nonstick when it comes to eggs.

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