Frittata With Zucchini Recipes

FRITTATA WITH ZUCCHINI

Steps:

• Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.
• Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined.
• When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine.
• Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes.
• To serve, turn the frittata out onto a cutting board top-side-up. Slice and eat with Tuscan bread.

ZUCCHINI FRITTATA

Steps:

• Preheat the broiler.
• Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
• Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
• Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
• Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.

ZUCCHINI FRITTATA WITH BLOSSOMS

Steps:

• In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
• Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.

FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL

Steps:

• Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted - it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
• Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
• Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

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.

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.