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.
ZUCCHINI SCALLION FRITTATA CUPS
Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I'm short on time.
Provided by Nocciola
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
- Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
- Bake in preheated oven until set in the middle, 30 to 35 minutes.
Nutrition Facts : Calories 45.2 calories, Carbohydrate 1.9 g, Cholesterol 36.7 mg, Fat 2.2 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 74.1 mg, Sugar 0.9 g
POTATO AND ZUCCHINI FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
- Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
- Preheat the oven broiler to medium-high.
- Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
- Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Nutrition Facts : Calories 255, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 985 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 18 grams
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.
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
EGG WHITE AND FRITTATA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
- In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.
ZUCCHINI FRITTATA
This cheesy and tasty Zucchini Frittata is a healthy low-carb favorite that can be served as a breakfast, brunch, or even a light supper.
Provided by Holly
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Cook bacon in an 8" skillet until crisp. Remove bacon from pan and set aside. Reserve bacon fat in the pan.
- Add onion, zucchini and bell pepper. Cook until zucchini is tender crisp.
- Whisk eggs, cream, and seasonings.
- Pour egg mixture into skillet and top with cheddar and bacon.
- Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes if desired.
- Rest at least 5 minutes before cutting.
Nutrition Facts : Calories 237 kcal, Carbohydrate 3 g, Protein 14 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 273 mg, Sodium 399 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
ZUCCHINI AND TOMATO FRITTATA
Serve this hearty egg dish at breakfast, lunch, or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
- In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
- Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.
Nutrition Facts : Calories 163 g, Fat 11 g, Fiber 1 g, Protein 11 g
ZUCCHINI FRITTATA
Provided by Alissa J. Rubin
Categories dinner, quick, main course
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 6
Steps:
- Heat a broiler with a rack set about 6 inches below the heat. Meanwhile, place a 10-inch broiler-safe skillet over medium heat for 1 minute. Add the olive oil and heat until shimmering. Add the zucchini and shake or stir the pan until it is lightly browned and softened, about 5 minutes. As it cooks, add the herbs, rubbing between your fingers as you sprinkle them.
- In a mixing bowl, beat the eggs and egg white with a fork until foamy. Add 2 tablespoons of the cheese and beat until well combined. Season with salt and pepper to taste, using salt sparingly because the Parmesan is salty.
- Pour the egg mixture evenly over the zucchini and continue to cook over medium-low heat until solidified, about 3 minutes. Gently shake the pan, making sure the eggs coat the zucchini. If desired, use a spatula to lift the edge and let the uncooked eggs run underneath.
- Sprinkle the eggs with the remaining 1 tablespoon cheese, or more if desired. Put the pan under a broiler and broil until the whole frittata is lightly puffed and lightly browned on the surface, about 2 minutes. Cut into quarters and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 670 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI EGG WHITE FRITTATA
A filling, low calorie meal for one, perfect for breakfast, lunch, or dinner. Low cholesterol, low calorie, low carb, fat free.
Provided by the_health_nut
Categories Breakfast
Time 11m
Yield 1 frittata, 1 serving(s)
Number Of Ingredients 6
Steps:
- 1. Spray an omelet pan or small skillet with cooking spray. Make sure you coat it nice and thick so the frittata doesn't stick. Heat pan on med. high heat.
- 2. Saute zucchini until tender and slightly wilted.
- 3. Pour egg whites over zucchini. Top with parmesan cheese.
- 4. Cover and cook until eggs are opaque and firm.
- 5. Remove from heat. Slide a plate upside down over the top of the skillet. Quickly flip the skillet and plate upside down, so the frittata is now zucchini side up on the plate.
- 6. Sprinkle with parsley and black pepper for an elegant look.
Nutrition Facts : Calories 108.1, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.9, Sodium 303.8, Carbohydrate 3.8, Fiber 0.6, Sugar 2.2, Protein 14.3
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Cuisine American, Italian, SpanishTotal Time 35 minsCategory Breakfast & BrunchCalories 460 per serving
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- Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.
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