ZUCCHINI, RED PEPPER & LEEK FRITTATA
Make and share this Zucchini, Red Pepper & Leek Frittata recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam or microwave the vegetables together until tender, each will cook at the same approximate rate.
- Set aside.
- Preheat oven to 350 degrees.
- Spray a light coat of oil on a heavy ovenproof skillet.
- On medium heat, heat oil, and add half of the egg substitute.
- Sprinkle it with half the thyme and half the black pepper.
- Let it cook for a few seconds, until it begins to bubble, and then use a spatula to pull the sides in and spread the uncooked egg over the bottom of the pan, as if cooking an omelet.
- When this is nearly cooked, add steamed vegetables to pan.
- Evenly pour in the remaining half of the egg substitute, and sprinkle on the remaining thyme and black pepper.
- Bake for 35 to 40 minutes, until egg is firm.
- Serve.
Nutrition Facts : Calories 141.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 1.2, Sodium 236.2, Carbohydrate 8.9, Fiber 2.1, Sugar 4.5, Protein 16.8
RED PEPPER, ZUCCHINI AND FETA FRITTATA
Make and share this Red Pepper, Zucchini and Feta Frittata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick oven-proof skillet, heat the oil with butter over medium heat.
- Add in onion, zucchini and garlic; saute for about 5 minutes or until softened (do not remove from skillet).
- In a large bowl whisk eggs with whipping cream or table cream, salt and pepper.
- Add in the chopped red bell pepper and pinch of dill; pour into the skillet, and reduce the heat to med-low.
- Sprinkle the feta cheese and olive slices over the frittata; cook for about 8 minutes or until the bottom is golden brown and the frittata is set (don't overcook!).
Nutrition Facts : Calories 398.4, Fat 32.3, SaturatedFat 13.9, Cholesterol 473.4, Sodium 702.7, Carbohydrate 8.5, Fiber 1.6, Sugar 5, Protein 19.1
BELL PEPPER AND ZUCCHINI FRITTATA
Make and share this Bell Pepper and Zucchini Frittata recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
- In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
- In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
- Sprinkle the remaining 1/3 cup Parmesan over the top.
- (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
- Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
- Enjoy!
ZUCCHINI, RED PEPPER AND FETA FRITTATA
This frittata from Canadian Living has a decidedly Greek feel about it - it is flavoured with dill, feta and kalamata olives. I love it for supper with a serving of Greek-style oven fries on the side but it would be a wonderful brunch dish also.
Provided by Irmgard
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
- Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
- Pour into the skillet; reduce the heat to medium-low.
- Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
- Broil for 3 to 5 minutes or until golden brown and set.
- Cut into wedges.
Nutrition Facts : Calories 302.8, Fat 21.2, SaturatedFat 8.3, Cholesterol 450.2, Sodium 845.5, Carbohydrate 10.2, Fiber 1.9, Sugar 5.2, Protein 18.5
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