FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted - it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
- Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
- Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 375 milligrams, Sugar 2 grams, TransFat 0 grams
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
FRITTATA WITH ZUCCHINI AND GOAT CHEESE
Make and share this Frittata With Zucchini and Goat Cheese recipe from Food.com.
Provided by chef 998002
Categories Breakfast
Time 10m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the eggs and 1/2 teaspoons of the salt. Set aside.
- In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the zucchini and sprinkle with the remaining 1/2 teaspoons salt. Sauté for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds.
- Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
- Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more.
- Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley. Serve with the arugula salad. Serves 8 to 10.
Nutrition Facts : Calories 134.5, Fat 10.2, SaturatedFat 5, Cholesterol 225, Sodium 363.7, Carbohydrate 1.6, Fiber 0.3, Sugar 1.1, Protein 9.1
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- Preheat the broiler. In a large bowl, beat the eggs with the half-and-half and season lightly with salt and pepper.
- In a heavy 9-inch ovenproof skillet, warm the olive oil over moderately high heat. When the oil is almost smoking, pour in the eggs. Reduce the heat to moderately low and scatter the zucchini over the eggs. Dot with the cheese and sprinkle with the dill. Cover and cook until almost set, about 12 minutes.
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