COURGETTE, POTATO & MINT FRITTATA
A great supper idea, perfect for all the family
Provided by Good Food team
Categories Buffet, Lunch, Supper, Vegetable
Time 25m
Number Of Ingredients 6
Steps:
- Boil the potatoes for 6 mins or until just cooked, then drain and set aside. Heat the oil in a large, deep, ovenproof frying pan and fry the courgettes for 4-5 mins until golden. Tip in the potatoes and fry for 1 min with the courgettes.
- In a bowl, beat together the eggs and mint, then season. Pour into the frying pan and stir briefly. Cook for 5 mins over low heat. Crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned. Cut into wedges and serve.
Nutrition Facts : Calories 546 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1.37 milligram of sodium
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.
COURGETTE FRITTATAS
If you're looking for lunchbox inspiration, try making these vegetarian courgette frittatas. Serve with salad for an easy, filling and tasty lunch
Provided by Miriam Nice
Categories Buffet, Lunch, Snack
Time 45m
Yield Serves 2 (or 1 for 2 days)
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7, then put an empty muffin tin inside. Coarsely grate 1 large or 2 small courgettes and slice 4 spring onions. Heat 2 tsp rapeseed oil in a frying pan and fry the spring onions for about 3 mins. Stir in 1 crushed garlic clove and the grated courgette and cook for another 1 min, then set aside to cool.
- Beat 3 large eggs, a good pinch dill fronds and 4 tbsp Greek yogurt together in a jug, then season. Stir in the courgette mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases and bake for 15-18 mins until set and golden. Serve hot or cold with salad.
Nutrition Facts : Calories 311 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
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.
COURGETTE FRITTATA
Easy to make and ready in 20 minutes, this vegetarian frittata is the perfect summer lunch. Courgette, spring onions and goat's cheese are an irresistible flavour combination
Provided by Adam Bush
Categories Lunch
Time 20m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat the grill. Heat the olive oil in a 20cm ovenproof frying pan and add the sliced courgette. Fry for 4-5 minutes over a high heat or until browned. Add the garlic and dried chilli flakes, and cook for 1 minute.
- Lower the heat to medium. Tip in the eggs, and season generously. Cook until set around the edges.
- Dot the top with the goat's cheese and slide under the hot grill. Cook until browned on top then scatter with the spring onions and serve with a leafy green salad.
Nutrition Facts : Calories 468 calories, Fat 39.3 grams fat, SaturatedFat 14.1 grams saturated fat, Carbohydrate 2.5 grams carbohydrates, Sugar 1.8 grams sugar, Fiber 1.3 grams fiber, Protein 25.4 grams protein, Sodium 1.2 milligram of sodium
ZUCCHINI FLOWER FRITTATA RECIPE
A delicious recipe to use zucchini flowers for a healthy meal.
Provided by Christina Conte
Categories Main Courses
Time 25m
Number Of Ingredients 6
Steps:
- Dice the potato into small cubes. I used organic yellow gold potatoes so I left the skin on. If not using organic, peel the potato first.
- Put the extra virgin olive oil in an 8″ non-stick pan (note: I linked to the 11″ CS+ pan which is the one I prefer, but Amazon doesn't currently have the 8″ skillet). These are truly the best and safest non-stick pans I've ever used.
- Meanwhile, cut the flowers into large pieces.
- Then beat the eggs with a whisk. You can add a splash of water if you like; it will make the frittata a little lighter. Add 1/2 tsp of Kosher or sea salt.
- Next, add the grated Parmigiano Reggiano (or Pecorino Romano) cheese. If you don't have the real thing, just omit the cheese.
- When the the potatoes are ready, lower the burner to medium and sprinkle with a little salt.
- Sprinkle the zucchini flower pieces over the potatoes. I didn't have as many blossoms as I wanted so feel free to load it up if you do. They are much like spinach: it looks like a huge amount, but when cooked, goes down to nothing.
- Stir in the flowers, then pour the beaten eggs over the potatoes and blossom pieces.
- Tip the pan to swirl the egg around evenly, then use the spatula or a wooden spoon to move the bottom of the frittata around to allow the raw egg to reach the bottom. This helps it to cook more on one side so there's less of a mess when you flip it.
- Turn the entire pan 180 at one point, so if your burner cooks unevenly, it will help even the cooking process. When most of the egg is cooked, remove the pan from the heat.
- Place a plate over the top, and with your hand firmly on top, flip the frittata carefully, but quickly.
- Return the frittata to the pan and put back on the heat. Cook for another 2 minutes or so and serve immediately, although this can also be served at room temperature, or even cold.
Nutrition Facts : Calories 398 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 469 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/2, Sodium 350 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 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
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ZUCCHINI AND CHEDDAR FRITTATA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Italian, SpanishTotal Time 35 minsCategory Breakfast & BrunchCalories 317 per serving
- Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
- In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.
GREEK COURGETTE AND FETA FRITTATA | DELICIOUS. MAGAZINE
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3.7/5 (6)Total Time 25 minsCategory July Seasonal RecipesCalories 331 per serving
- Heat the grill to medium. Heat 2 tbsp olive oil in the frying pan over a medium heat. Add the courgettes to the hot pan and cook, turning occasionally, for 4-5 minutes until tender and lightly golden. Stir in the garlic and chopped tomatoes and cook for 2-3 minutes.
- In a large bowl, beat the eggs and season with salt and pepper. Add the dill and the courgette and tomato mixture and stir well.
- Add the remaining olive oil to the frying pan and, when hot, pour in the courgette and egg mixture, then crumble the feta over the top. Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
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4.9/5 (18)Total Time 1 hr 50 mins
- Stir the salt into the grated squash. Place the squash in a colander, weigh it down, and let it drain for an hour or so., Combine the drained squash and onion.
- Fry in 2 tablespoons olive oil in a large skillet until soft, about 20 minutes; the vegetables will greatly diminish in volume.
- Season to taste with additional salt and pepper., Preheat the oven to 400°F., In a large bowl, whisk together the cheese, eggs, and flour., Add the cooked squash, drained of any liquid if necessary.
- Stir to combine., Drizzle 1 tablespoon olive oil into a 9" or 10" cast iron skillet, and heat the skillet on the stovetop until the oil is very hot., Spread the vegetable mixture evenly in the pan.
ZUCCHINI FRITTATA - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
5/5 (6)Total Time 1 hr 5 minsCategory EntreeCalories 195 per serving
- Preheat the oven to 375F. Generously coat the bottom of a baking dish with cooking spray (we used a 8 1/2" x 6" x 2 1/2 ceramic baking dish, but you can use a 9 x 13. Just take into consideration the zucchini frittata won't come out as thick as what you see in the images)
- Place the shredded zucchini, onion and garlic in a bowl. Working with 2-3 cups at a time, place the zucchini mixture in the middle of a clean kitchen towel, close it at the top and squeeze out as much water as you can. Repeat until with the rest of the zucchini
- Heat the olive oil in a large skillet. Add the shredded zucchini mixture, salt, pepper and herbes de Provence
- Cook over medium heat until the zucchini has softened, and all the liquid released has evaporated, 10 to 15 minutes. Set aside and let it cool slightly
ZUCCHINI FRITTATA RECIPE | EATINGWELL
From eatingwell.com
5/5 (5)Calories 370 per serving
- Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
- Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
- Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
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From myrecipes.com
5/5 (8)Total Time 47 minsServings 6-8
- Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese.
- Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.
- Bake at 350° for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil. Garnish, if desired.
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