ZUCCHINI-PARMESAN FRITTATA
Get the recipe for Zucchini-Parmesan Frittata.
Provided by Deb Wise
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Heat oil in a 9-inch cast-iron or ovenproof skillet over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini, and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes.
- Reserve 2 tablespoons cheese and set aside. Whisk together the remaining cheese, eggs, salt, pepper, and paprika. Pour over vegetables in skillet, and cook, stirring gently, until eggs just begin to set, about 1 minute. Transfer skillet to the preheated oven, and bake until edges are set but the center is still slightly loose 5 to 6 minutes.
- Increase oven temperature to broil, and broil until center is set and the top is lightly browned about 2 minutes. Serve topped with reserved Parmesan and parsley.
COURGETTE FRITTATA RECIPE
Serve this fresh and gorgeously light frittata with a handful of salad leaves and ripe tomatoes
Provided by GoodtoKnow
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Heat the oil in a nonstick frying pan, then add the courgettes and salad onions and cook over a medium heat for about 5 minutes, stirring occasionally.
- Beat the eggs, Parmesan and dried oregano together with a fork until well blended.
- Preheat grill. Season the egg mixture and add to the frying pan. Stir to evenly distribute the veg, reduce heat and cook without stirring until egg is almost set.
- Put the frying pan under the hot grill to cook the top of the frittata until firm, then slide it onto a plate and cut into four wedges. Serve immediately.
Nutrition Facts : @context https, Calories 280 Kcal, Fat 22 g, SaturatedFat 7g g
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 FRITTERS
A good veggie main made up of just four ingredients - so what are you waiting for? Get grating those courgettes!
Provided by Good Food team
Categories Side dish, Snack
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
- Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.
Nutrition Facts : Calories 177 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.38 milligram of sodium
SPINACH-ZUCCHINI FRITTATA
This spinach and zucchini frittata is an easy make-ahead brunch dish.
Provided by DENICED
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
- Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 238.3 mg, Fat 19.4 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 8.5 g, Sodium 458.4 mg, Sugar 2.4 g
COURGETTE & PARMESAN FRITTATA
The Courgettes replace the potato in the frittata, though you could do half & half if you wanted to include them.
Provided by Pink Penguin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/Gas 4. Heat half the oil in a heavy based ovenproof pan about 23cm in diameter. Add the onion & cook for 2-3 mins until softened,but not browned, stirring frequently. Stir in the courgettes, thyme & garlic, the cook for another 4-5 mins until softened, stirring every now & then, Season to taste. Set aside.
- Meanwhile, break the eggs into a large bowl & lightly beat. Add half the parmesan & the basil, & beat together.When the courgettes are cooked, stir them into the egg mixture, the season to taste. Heat the remaining oil in the frying pan, swirling to cover the sides evenly.Tip in the courgette egg mixture & cook for 2-3 minsover a low heat so that the bottom & sides set.
- Scatter the remaining pamesan on top of the frittata, transfer the pan to the oven & cook uncovered,for another 10 mins until just set, puffed up & lighlty golden.Loosen the sides with a palette knife & turn out onto a large, warmed serving plate. Cut into wedges to serve.
Nutrition Facts : Calories 351, Fat 27.2, SaturatedFat 7.9, Cholesterol 335.9, Sodium 440.3, Carbohydrate 8.1, Fiber 1.5, Sugar 3.5, Protein 19.1
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