• 60 mls (1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • 1 medium white onion, finely chopped
  • 3 medium zucchini, roughly chopped
  • 1 cup torn fresh basil leaves, loosely packed
  • 8 eggs
  • Salt & ground black pepper, to taste
  • 2 medium tomatoes, cut into wedges
  • 100g (about 20) Kalamata olives
  • 4 bread rolls, to serve

  • Get full recipe directions at taste.com.au

Search Recipes

One ingredient per line

Clear Search

Recipe By


Recipes with similar ingredients to Zucchini & basil frittata

  • 1 small onion (finely Chopped)
  • 2 garlic cloves (crushed)
  • 2 tablespoons olive oil
  • 1 tomato (finely chopped)
  • salt and pepper
  • 5 slices whole meal bread (make into crumbs)
  • 1 egg
  • 1/2 teaspoon basil
  • 1 cup adzuki bean (cooked)
  • 1 cup pinto beans (cooked) or 1 cup kidney bean (cooked)
  • 1/2 green pepper (finely Chopped)
  • 1/4 teaspoon chili powder
  • 1 fresh chili pepper
  • 2 roma (plum) tomatoes, diced
  • 1/2 onion, chopped
  • 1 tablespoon olive oil
  • 1 zucchini, chopped
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh basil
  • 1/4 cup shredded mozzarella cheese
  • 6 large ripe tomatoes, quartered
  • 1 large onion, finely chopped
  • 2 -3 tablespoons olive oil
  • 6 eggs
  • 12 basil leaves
  • 300 g day-old bread, crusts removed and cut into 1. 5cm cubes
  • salt & freshly ground black pepper
  • 500 ml milk (or 375ml milk and 125ml sour cream)