Baked Zucchini Frittatas Recipes

BAKED ZUCCHINI FRITTATAS

Steps:

• Heat oven to 400°F.
• Grease two 10-oz. custard cups or individual baking dishes.
• In 8-inch skillet over medium low heat, sauté zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly.
• In medium bowl, beat eggs, half-and-half and seasonings until combined.
• Stir in zucchini mixture. Pour into prepared custard cups or baking dishes.
• Sprinkle with cheeses.
• Bake, uncovered, at 400°F for 14 to 17 minutes or until top is puffy and light golden brown.
• Let stand 5 minutes before serving.

ZUCCHINI FRITTATA

Steps:

• Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.

ZUCCHINI OVEN FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
• Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
• Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.