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.
SPANISH FRITTATA
This Spanish Frittata is loaded with zucchini, onion, garlic, black beans, quinoa, a little cheese and of course eggs. This is an easy breakfast frittata that you whole family will love!
Provided by The Harvest kitchen
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- In a medium size bowl, whisk the eggs and milk together, set aside
- Heat oil in a large cast iron skillet over medium-high heat
- Add the zucchini and onions and cook for 2-3 minutes.
- Add garlic and cook another 1-2 minutes until the zucchini is just just fork tender
- Add cooked rice (or quinoa) and beans to skillet
- Pour egg mixture over the rice, beans and zucchini in the skillet
- Cook over medium low heat for 5-7 minutes or until mixture sets
- Run a spatula around the eggs of the edges of the skillet
- Sprinkle the top with cheese
- Cover skillet for 3-5 minutes for the cheese to melt
Nutrition Facts : Calories 302 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ZUCCHINI OVEN FRITTATA
A delicious, easy frittata recipe full of good vegetables and topped with cheeses.
Provided by BZEEFMOM
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 30m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 9.2 g, Cholesterol 209.2 mg, Fat 20 g, Fiber 2.4 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 617.7 mg, Sugar 4.1 g
ZUCCHINI FRITTATA
Iraqi omelet. The difference is that the omelet is taller, you slice it like a pie, and you cook it in a smaller fry pan. I'm putting in parenthesis how I made this for my taste.
Provided by Dienia B.
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a small fry pan. (I used a small saucepan.).
- Add onion; cook on low heat until translucent.
- Add zucchini, (I only used 1 zucchini) salt and pepper. Do not overcook. Zucchini should still have crunch.
- In a large bowl whisk eggs (I used 4 eggs ), and salt.
- Add the zucchini mixture; mix. (I put in eggs then added onion mixture).
- Add finely diced sage or basil now if using. Add only 1 leaf; don't go crazy.
- Coat bottom and sides of fry pan with olive oil. (I used Pam after I lifted out veggies, and took out most oil in a sauce pan with a little oil).
- Add zucchini egg mixture; have on low heat. Keep lifting up omelet and letting it run underneath; when almost dry on top, flip).
- Cover saucepan with a plate.
- Here is the hard part.
- SLOWLY, with the bottom part cooked, flip the mixture onto the plate and slide back into the pan, uncooked side down.
- Finish cooking.
- DO NOT BURN YOURSELF TRYING TO DO THIS.
- I have found a couple of seconds in microwave will set eggs nicely.
Nutrition Facts : Calories 208.2, Fat 14.5, SaturatedFat 3.5, Cholesterol 279, Sodium 123.1, Carbohydrate 8.5, Fiber 2.3, Sugar 6, Protein 12
SPANISH ZUCCHINI FRITTATA
This is a recipe that I found in Quick & Healthy by Brenda Ponichtera. It's a really great entree for lunch or dinner. It also makes a great breakfast. When made using Egg Beaters, this recipe is only 1 point per serving. When made with regular eggs, it is 2 points per serving.
Provided by LARavenscroft
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 10-inch skillet with non-stick cooking spray.
- Saute first three ingredients until zucchini is tender.
- Drain off any liquid.
- Add chiles.
- In a small bowl, beat eggs.
- Add remaining ingredients and mix well.
- Add to the zucchini mixture and cook until the eggs begin to set.
- Broil just until top is golden.
- Serve with salsa.
ZUCCHINI FRITTATA
Provided by Michael Chiarello : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
FRITTATA WITH ZUCCHINI
A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride. This one is made with zucchini from the garden; if yours have flowers - throw them in too!
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
SPANISH FRITTATA
I learned this from a dear friend from Madrid. It is a fantastic breakfast omelet or frittata. I sometimes roll this up in a tortilla or Lavash with low fat sour cream and salsa- you can add beans or rice and have a yummy breakfast burrito!
Provided by asta99
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-cook the potato. Microwave potato for 7-10 minutes.
- Saute chopped onion in olive oil over low to med low heat. Cook until onion has caramelized (apx 10 min). Watch and stir frequently.
- Add chopped (cooked) potato to caramelized onion. Saute another 10 minute until potato is golden. Scramble eggs for 1-2 min with dash of milk.
- Lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir Continually to keep form burning. Sometimes I will remove pan form heat before I put my egg mixture in, then put it back after it cools down.
- Cook for another 1 or 2 minutes until eggs are no longer runny.
- Serve!
Nutrition Facts : Calories 448.7, Fat 32.9, SaturatedFat 10.9, Cholesterol 452.7, Sodium 320.9, Carbohydrate 17, Fiber 2.1, Sugar 3.9, Protein 21.3
ZUCCHINI FRITTATA
Make and share this Zucchini Frittata recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place shredded zucchini in a colender set over a bowl. Add salt and toss to mix. Let stand for 30 minutes.
- Press zucchini with back of a spoon to press out excess moisture.
- Preheat oven to 325 degrees.
- Combine egg sub., onion, oregano, basil and hot pepper flakes in a large bowl. Stir in cheese and zucchini and mix well.
- Pour into a lightly greased 9" pie plate.
- Bake at 325 for 25-30 minutes or until golden and set.
- Serve right away or cool to room temperature and serve.
Nutrition Facts : Calories 269.6, Fat 17, SaturatedFat 9.8, Cholesterol 44.5, Sodium 2115.9, Carbohydrate 10.5, Fiber 2.9, Sugar 5.4, Protein 20.7
ZUCCHINI FRITTATA
The beauty of this recipe is it uses 8 cups of shredded zucchini. My 12 year old son grows his own zucchini and asks me frequently to make this for dinner. A family favorite, I usually serve it with tortilla chips, homemade salsa and fresh slices of cold melon.
Provided by LizAnn
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the shredded zucchini in a towel or several layers of cheese cloth, gather ends and twist hard sqeezing out as much liquid as possible.
- Heat oil and butter in a large oven proof skillet (I use cast iron) and saute onion and garlic for 30 seconds. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
- Meanwhile, in a medium bowl, beat together eggs, milk, seasonings, and 2 Tbs. of the parmesean cheese.
- Add to zucchini mixture, and cook, stirring often, until the eggs begin to set.
- Sprinkle the Frittata with remainder parmesean cheese and place the pan under the broiler or in a very hot oven (500)until the top of the Frittata is lightly browned (this happens fast so keep a close watch so it doesn't burn).
- Let stand a few minutes before slicing into wedges.
ZUCCHINI FRITTATA
A frittata is a flat omelet with a medley of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard.
Provided by _Pixie_
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wide frying pan over medium heat.
- Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes).
- Remove from heat and let cool slightly.
- Beat eggs lightly with pepper, basil, and oregano.
- Stir in cheese and vegetables.
- Pour into a greased 9-inch pie pan.
- Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.
- Serve hot or at room temperature.
Nutrition Facts : Calories 194.5, Fat 14.2, SaturatedFat 5.1, Cholesterol 200.7, Sodium 329.1, Carbohydrate 3.4, Fiber 0.6, Sugar 1.7, Protein 13.3
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