Cheesy Rice And Zucchini Frittata Recipes

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POTATO AND ZUCCHINI FRITTATA



Potato and Zucchini Frittata image

This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.

Provided by Tatiana

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 4

Number Of Ingredients 8

2 large potatoes, peeled and sliced
1 tablespoon olive oil
2 zucchini, sliced
1 large onion, finely chopped
8 eggs
1 teaspoon dried oregano
1 teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
  • Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
  • Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g

CHEESY RICE AND ZUCCHINI FRITTATA



Cheesy Rice and Zucchini Frittata image

To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.

Provided by Christine Bauer

Time 55m

Yield 6

Number Of Ingredients 11

cooking spray
5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
2 cups cooked basmati rice
¾ cup shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 cup milk
4 large eggs, separated, divided
2 teaspoons Sriracha sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
  • Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
  • Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 23.8 g, Cholesterol 147.3 mg, Fat 11.1 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 5.8 g, Sodium 736.6 mg, Sugar 3.9 g

CHEESY FRITTATA - SOUTH BEACH



Cheesy Frittata - South Beach image

This recipe is based on the recipe provided in the first South Beach Diet book. I modified it to suit our tastes. It's appropriate for any phase of the diet.

Provided by PanNan

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 slices turkey bacon
2 teaspoons margarine spread (like Smart Balance)
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/2 cup sliced zucchini
2 plum tomatoes, diced
1 tablespoon fresh basil, chopped
1 pinch ground black pepper
1/2 cup liquid egg substitute
1/2 cup 1% low fat cottage cheese
1/4 cup 1% low-fat milk
1 ounce lowfat mozzarella cheese

Steps:

  • Cook turkey bacon per directions on package until crisp. Set aside. Crumble when cool.
  • Coat an ovenproof 10" skillet with cooking spray. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini, and saute over medium-low heat until the vegetables are tender, 2 - 3 minutes.
  • Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2 - 3 minutes, and remove from the heat.
  • Preheat the broiler.
  • In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth.
  • Pour the egg mixture over the vegetables and return to the heat source. Sprinkle the crumbled turkey bacon over the top. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet.
  • Transfer the skillet to the broiler and broil until the top is set - 2-3 minutes.
  • Sprinkle with the cheese and broil until the cheese melts.
  • Serve while hot.

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