ZUCCHINI FRITTATA
Steps:
- Adjust the oven rack to the upper-middle position and preheat the broiler.
- Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
- Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
- Add the shredded zucchini and the chopped red pepper. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. The total time depends on the "wetness" of the zucchini.
- Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, mozzarella, ricotta, basil, oregano, salt and pepper with a fork. Do not overbeat.
- When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.
- As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
- Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
- Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top.
- Place the pan in the preheated oven.
- Broil for about 2-4 minutes until the center is set, dry to the touch and has just a little jiggle to it. It should be lightly browned.
- Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
- Slice into wedges and serve it hot, at room temperature or cold.
- Optional: Garnish with extra basil or sliced green onions.
Nutrition Facts : ServingSize 1 serving, Calories 289 kcal, Carbohydrate 8 g, Protein 18 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 271 mg, Sodium 454 mg, Fiber 2 g, Sugar 4 g
ZUCCHINI AND RICOTTA FRITTATA
Looking for a low-fat, diabetes-friendly Monday night dinner? Look no further - this vegetarian frittata fits the bill! Recipe courtesy of Australian Good Taste magazine.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
- Heat the oil in a 20cm-diameter non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
- Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates.
- Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.
Nutrition Facts : Calories 129.5, Fat 7.6, SaturatedFat 1.9, Cholesterol 211.5, Sodium 85, Carbohydrate 8, Fiber 2.4, Sugar 4.6, Protein 8.5
ZUCCHINI FRITTATA
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
RICOTTA FRITTATA
Provided by Cesare Casella
Categories Cheese Egg Breakfast Brunch Wheat/Gluten-Free Dinner Buffet Parmesan Ricotta Shower Party Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 375°F.
- 2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
- 3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
- 4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
- 5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.
GARDEN CHEDDAR FRITTATA
The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I've made it with goat cheese, too, and it's delicious. You can also use other vegetables if you like. -Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside., In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese., Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.
Nutrition Facts : Calories 251 calories, Fat 16g fat (8g saturated fat), Cholesterol 307mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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