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
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
POTATO AND ZUCCHINI FRITTATA
This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.
Provided by Tatiana
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
- Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
- Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g
OVEN-ROASTED SWEET POTATO & COURGETTE TORTILLA
Enjoy a baked rather than fried tortilla, making it healthier and easier to throw together. If you don't have manchego, you can use cheddar or crumbled feta
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.
- Meanwhile, whisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.
Nutrition Facts : Calories 379 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
ZUCCHINI, POTATO, AND DILL FRITTATA - VEGAN
After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).
Provided by Kozmic Blues
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F
- Steam cubed potatoes in a veggie steamer for 7-8 minutes.
- In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add remainder of dried spices, and stir to coat.
- Add the shredded zucchini and potatoes and saute for 3 more minutes.
- Add the minced fresh garlic saute for 1 minute.
- Transfer the cooked zucchini/potato mixture to the tofu and combine well.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400°F for 30 minutes.
- Let the frittata sit for 10 minute before serving.
Nutrition Facts : Calories 264.1, Fat 7.9, SaturatedFat 1.4, Sodium 301.5, Carbohydrate 35.3, Fiber 7.8, Sugar 4.1, Protein 18.3
GOLDEN ONION AND DILL FRITTATA
Similar to a quiche without the crust, tasty served with a broccoli salad! I recently made this for brunch, it was excellent served with some smoked salmon. Recipe from Canadian Living magazine.
Provided by Elly in Canada
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 8-inch (20 cm) nonstick skillet, heat oil over medium heat. ( I use half butter, half oil).
- Cook onion, stirring occasionally, until softened and golden, about 7 minutes.
- In a bowl, whisk together eggs, milk, dill, mustard, salt and pepper.
- Sprinkle croutons over onions.
- Pour egg mixture over croutons, stirring gently to combine.
- Cover and cook over medium-low heat until set, about 15 minutes. Flip frittata onto serving plate. To serve cut into wedges.
- Note: I have used purchased seasoned croutons, I find them quite salty, I recommend reducing the the amount of salt to 1/2 teaspoon.
Nutrition Facts : Calories 241.2, Fat 15.1, SaturatedFat 4.4, Cholesterol 427.3, Sodium 831.7, Carbohydrate 10.8, Fiber 0.9, Sugar 2, Protein 14.9
COURGETTE, POTATO AND DILL FRITTATA
Steps:
- Cook the potatoes in boiling salted water for 20 minutes or until tender. Drain, allow to cool, then cut into slices. Heat 1 tbsp of the olive oil in a large frying pan and cook the courgette slices over a high heat until golden on both sides. Remove from the pan and cool. Add the remaining oil to the pan with the sliced potatoes and sauté until golden, then add the crushed garlic and cook for a further 30 seconds. Remove from the pan and cool. Whisk the eggs together with the chopped dill and half of the vegetarian parmesan and season with salt and pepper. Preheat the grill. Melt the butter in a 20cm frying pan and add the sautéed veggies in an even layer. Pour the cheesy egg mixture around the vegetables, scatter with the remaining parmesan and cook over a low-to-medium heat for 3-4 minutes until the egg starts to set. Slide the pan under the grill and continue to cook until the top is set, golden and bubbling. Cool briefly and then cut into wedges to serve.
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