Frittata Di Zucchine Zucchini Frtittata Recipes

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ZUCCHINI FRITTATA



Zucchini Frittata image

Iraqi omelet. The difference is that the omelet is taller, you slice it like a pie, and you cook it in a smaller fry pan. I'm putting in parenthesis how I made this for my taste.

Provided by Dienia B.

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1/4 cup onion, diced
2 zucchini, medium cut into coins
salt and pepper
3 eggs
salt
basil (optional) or sage (optional)

Steps:

  • Heat oil in a small fry pan. (I used a small saucepan.).
  • Add onion; cook on low heat until translucent.
  • Add zucchini, (I only used 1 zucchini) salt and pepper. Do not overcook. Zucchini should still have crunch.
  • In a large bowl whisk eggs (I used 4 eggs ), and salt.
  • Add the zucchini mixture; mix. (I put in eggs then added onion mixture).
  • Add finely diced sage or basil now if using. Add only 1 leaf; don't go crazy.
  • Coat bottom and sides of fry pan with olive oil. (I used Pam after I lifted out veggies, and took out most oil in a sauce pan with a little oil).
  • Add zucchini egg mixture; have on low heat. Keep lifting up omelet and letting it run underneath; when almost dry on top, flip).
  • Cover saucepan with a plate.
  • Here is the hard part.
  • SLOWLY, with the bottom part cooked, flip the mixture onto the plate and slide back into the pan, uncooked side down.
  • Finish cooking.
  • DO NOT BURN YOURSELF TRYING TO DO THIS.
  • I have found a couple of seconds in microwave will set eggs nicely.

Nutrition Facts : Calories 208.2, Fat 14.5, SaturatedFat 3.5, Cholesterol 279, Sodium 123.1, Carbohydrate 8.5, Fiber 2.3, Sugar 6, Protein 12

FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)



Frittata Di Zucchine (Zucchini Frittata) image

Over 50 years ago, I was taught to make zucchini frittatas by my grandmother. This is her recipe, which I still use on a regular basis. You can adjust/substitute the herbs to your taste preference to make this recipe "your own". Served with a tossed green salad on the side, it makes a wonderful light dinner. Posted in answer to a request.

Provided by Dee514

Categories     Breakfast

Time 45m

Yield 1 Frittata, 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped (optional) or 1/2 teaspoon dried thyme, crushed (optional)
1 1/2 lbs zucchini
2 tablespoons Italian parsley or 2 tablespoons fresh basil, chopped
5 large eggs
1/2 teaspoon salt
black pepper (to taste)
1/2 cup freshly grated parmigiano-reggiano cheese (parmesan cheese)

Steps:

  • Preheat broiler (the one in your oven, not the BBQ grill).
  • In a small frying pan over medium heat, warm two tablespoons of the olive oil.
  • Add the onion and dried thyme (if using it).
  • Sauté until the onion wilts (about five minutes).
  • Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
  • Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
  • Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
  • Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
  • In a bowl, beat the eggs lightly with a fork.
  • Beat in the salt, pepper, and cheese.
  • Add the drained cooled zucchini and onion mixture.
  • Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
  • When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
  • Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
  • Be careful not to overcook the eggs.
  • To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
  • Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
  • Serve warm or cold, cut into wedges.

Nutrition Facts : Calories 294.9, Fat 22.8, SaturatedFat 5.7, Cholesterol 239.7, Sodium 565.5, Carbohydrate 9.7, Fiber 2.4, Sugar 6.2, Protein 14.2

ZUCCHINI FRITTATA



Zucchini Frittata image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

2 small cloves garlic
Olive oil, for sauteing
1 medium zucchini
1/2 bunch basil
8 eggs
2 tablespoons milk
Salt and pepper
1/4 cup grated Parmesan

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.

FRITTATA WITH ZUCCHINI



Frittata with Zucchini image

A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride. This one is made with zucchini from the garden; if yours have flowers - throw them in too!

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 medium zucchini (or 2 small zucchinis), diced small
6 eggs
2 tablespoons milk, or water
1/4 cup freshly grated Parmigiano-Reggiano
Pinch fine sea salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 to 3 zucchini flowers, cleaned, stamen removed and torn in half, optional
Tuscan bread, for serving

Steps:

  • Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.
  • Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined.
  • When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine.
  • Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes.
  • To serve, turn the frittata out onto a cutting board top-side-up. Slice and eat with Tuscan bread.

ZUCCHINI FRITTATA



Zucchini Frittata image

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

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3 large eggs
1/4 teaspoon salt
1 teaspoon canola oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
Coarsely ground pepper, optional

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 OVEN FRITTATA



Zucchini Oven Frittata image

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

1 cup water
3 tablespoons olive oil
½ teaspoon salt
½ green bell pepper, seeded and chopped
3 zucchini, cut into 1/2-inch slices
2 cloves garlic, peeled
1 small onion, diced
6 fresh chopped mushrooms
1 tablespoon butter
5 eggs
salt and pepper to taste
1 cup shredded mozzarella cheese
3 tablespoons Parmesan cheese

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

FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)



Frittata di Zucchine e Fiori di Zucca (Italian Zucchini Frittata) image

This classic Italian frittata uses both zucchini and zucchini blossoms, boasting loads of summertime flavors. It's great warm or at room temperature, which makes it a great choice for buffets or picnics.

Provided by AnnaG

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 1h4m

Yield 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, divided
1 small white onion, finely chopped
1 bunch parsley, stems and leaves chopped separately
3 zucchini, cut into long, thin strips
salt and ground black pepper to taste
7 ½ cups zucchini blossoms, pistils removed
6 eggs
3 tablespoons grated Parmesan cheese
1 tablespoon grated Pecorino Romano cheese
4 leaves fresh mint, chopped

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
  • Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
  • Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
  • Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
  • Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 267 calories, Carbohydrate 10.3 g, Cholesterol 284.2 mg, Fat 19.6 g, Fiber 3 g, Protein 14.5 g, SaturatedFat 4.8 g, Sodium 250.3 mg, Sugar 4 g

GARLIC ZUCCHINI FRITTATA



Garlic Zucchini Frittata image

I love serving foods that both complement and contrast with each. This flavorful egg dish can be made in minutes and easily doubled. Sometimes I use leftover taco meat or chopped ham instead of bacon.-Michelle Krzmarzick, Redondo Beach, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon finely chopped onion
4 garlic cloves, minced
1 medium zucchini, shredded
6 eggs, lightly beaten
1/4 teaspoon ground mustard
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Swiss cheese
1/4 cup sliced green onions

Steps:

  • In a 10-in. ovenproof skillet, melt butter over medium-high heat. Add the onion and garlic; saute for 1 minute. Add the zucchini; cook for 3 minutes or until tender. , In a large bowl, beat eggs and mustard. Pour into skillet. Sprinkle with the bacon, salt and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 7 minutes. , Place skillet under the broiler, 6 in. from the heat, for 30-60 seconds or until the eggs are completely set. Sprinkle with cheese and green onions. Broil 30 seconds longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 214 calories, Fat 15g fat (6g saturated fat), Cholesterol 338mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

ZUCCHINI FRITTATA



Zucchini Frittata image

Provided by Alissa J. Rubin

Categories     dinner, quick, main course

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 6

1 1/2 teaspoons olive oil, less if desired
2 small to medium zucchini, peeled and sliced into 1/4-inch rounds
2 pinches of dried herbs (oregano, dill, thyme or marjoram)
2 large eggs plus 1 large egg white
3 tablespoons grated Parmesan, more if desired
Salt and black pepper

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 FRITTATA



Zucchini Frittata image

The beauty of this recipe is it uses 8 cups of shredded zucchini. My 12 year old son grows his own zucchini and asks me frequently to make this for dinner. A family favorite, I usually serve it with tortilla chips, homemade salsa and fresh slices of cold melon.

Provided by LizAnn

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 cups shredded unpeeled zucchini (about three pounds)
1 tablespoon olive oil
1 teaspoon butter
2 tablespoons finely chopped onions
1 garlic clove, minced
6 large eggs
2 tablespoons milk
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne or 1 pinch hot pepper sauce
1/2 cup grated parmesan cheese, divided

Steps:

  • Place the shredded zucchini in a towel or several layers of cheese cloth, gather ends and twist hard sqeezing out as much liquid as possible.
  • Heat oil and butter in a large oven proof skillet (I use cast iron) and saute onion and garlic for 30 seconds. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
  • Meanwhile, in a medium bowl, beat together eggs, milk, seasonings, and 2 Tbs. of the parmesean cheese.
  • Add to zucchini mixture, and cook, stirring often, until the eggs begin to set.
  • Sprinkle the Frittata with remainder parmesean cheese and place the pan under the broiler or in a very hot oven (500)until the top of the Frittata is lightly browned (this happens fast so keep a close watch so it doesn't burn).
  • Let stand a few minutes before slicing into wedges.

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From italytranslated.com


ZUCCHINI NOODLES FRITTATA - THE PETITE COOK™
2015-09-24 Preheat the oven to 375F/190C. Brush with olive oil a large cast iron skillet or oven-proof pan and arrange the zucchini noodle on a even layer. Distribute cubed tomatoes and parsley on top. Pour in beaten eggs, mozzarella and parmesan (optional). Season generously with salt and pepper to taste.
From thepetitecook.com


FRITTATA DI ZUCCHINE | TRADITIONAL EGG DISH FROM TUSCANY, ITALY
The zucchini slices are cooked in olive oil over high heat until soft and golden. The heat is reduced, and the mixture of beaten eggs, parsley, sage, salt, and pepper is then poured into the pan and cooked until the frittata is golden brown on both sides. Once done, frittata di zucchine is served warm. Tuscany, Italy Eggs Zucchini Sage Parsley
From tasteatlas.com


FRITTATA DI ZUCCHINE E MOZZARELLA - TIM & VICTOR'S TOTALLY JOYOUS …
Makes 5 servings: 6 eggs; 2 pounds of zucchini; 2 green onions; 8 green olives; 3 cloves of garlic; 3/4 pound of mozzarella cheese cut into sticks; 1 spring of fresh marjoram
From tjrecipes.com


ZUCCHINI FRITTATA FOR TWO - RECIPES | PAMPERED CHEF CANADA SITE
Remove bacon to paper towels; drain grease. Spiralize zucchini with the thick fettuccine blade on the Veggie Spiralizer. Divide evenly into wells of egg cooker. Top with onion. Microwave on HIGH 1- 1 minute 30 seconds or until crisp-tender. Whisk egg whites in a small bowl. Stir in half of cheese and salt. Pour egg mixture over vegetables.
From pamperedchef.ca


FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA) - CHAMPSDIET.COM
Frittata Di Zucchine (Zucchini Frittata) - champsdiet.com ... Categories ...
From champsdiet.com


FRITTATA DI ZUCCHINE AL FORNO (BAKED FRITTATA WITH ZUCCHINI)
2014-09-11 Directions In a skillet large enough to contain all the zucchini rounds in one layer, lightly brown the garlic cloves in olive oil. Discard the garlic and add the zucchini. Fry the zucchini until lightly golden brown on both sides. Transfer to a plate lined with paper towels or a cooling rack and allow the excess oil to drain off.
From memoriediangelina.com


GLOBAL FEAST TABLE: ZUCCHINI QUICHE - FRITTATA DI ZUCCHINE
Drain the zucchini really well but leave the pan well oiled. Pour the zucchini into the beaten eggs and stir gently. Heat the pan to very hot and then pour the zucchini-eggs mixture. Start working it with the tip of a metal fork lifting the edges and letting the running eggs slide underneath. Reduce the heat. When there is no more running egg ...
From mynewfoodrecipes1969.blogspot.com


FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
From worldrecipes.org


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