Frittata With Zucchini Recipes

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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 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.

ZUCCHINI FRITTATA



Zucchini Frittata image

If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 6

4 cups Roasted Zucchini, Onion, and Peppers
1 teaspoon olive oil
10 large eggs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper

Steps:

  • Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover Roasted Zucchini, Onion, and Peppers; place in pie plate.
  • In a large bowl, beat eggs with grated Parmesancheese, coarse salt, and ground pepper; pour over vegetables.
  • Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

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

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 WITH BLOSSOMS



Zucchini Frittata with Blossoms image

Recipe for zucchini frittata Italian omelet with squash blossoms.

Categories     Egg     Vegetable     Brunch     Broil     Vegetarian     Quick & Easy     Lunch     Parmesan     Zucchini     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

12 large eggs
1 cup freshly grated Parmesan
2 medium zucchini, rinsed and cut into 2-inch-long julienne strips (about 3 cups)
3 tablespoons olive oil
1 onion, chopped fine
3 garlic cloves, minced
1 1/2 tablespoons fresh thyme leaves or 1/2 teaspoon dried, crumbled
6 to 8 zucchini blossoms, pistils removed if desired

Steps:

  • In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
  • Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.

ZUCCHINI-TOMATO FRITTATA



Zucchini-Tomato Frittata image

Make and share this Zucchini-Tomato Frittata recipe from Food.com.

Provided by Gingerbear

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

8 eggs, beaten
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced chives or 2 tablespoons green onions
2 tablespoons extra virgin olive oil
2 zucchini, thinly sliced
1/2 cup thinly sliced vidalia onion
1 medium tomatoes, peeled and chopped
1 clove garlic, minced

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
  • Set aside.
  • In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
  • Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
  • Repeat with the rest of the zucchini and reserve.
  • Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
  • Return the zucchini to the skillet, evenly distributing it.
  • Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
  • Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
  • Invert it onto a plate, cut into slices and serve.

Nutrition Facts : Calories 130.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 188.8, Sodium 269.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2.3, Protein 8.4

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.

PERFECT FRITTATA WITH ZUCCHINI AND PROVOLONE



Perfect Frittata with Zucchini and Provolone image

This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Serves 6 to 8

Number Of Ingredients 9

3 tablespoons butter
1 cup sliced scallions (about 6)
3/4 teaspoon coarse salt, divided
2 cups thinly sliced zucchini (about 1 medium)
12 large eggs
1/4 cup whole milk
1/4 cup thinly sliced fresh basil
1/4 teaspoon freshly ground pepper
3/4 cup grated provolone (2 1/2 ounces)

Steps:

  • Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes. Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)
  • Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined. Stir in basil, 1/2 teaspoon salt, and pepper. Pour egg mixture into skillet; cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
  • Sprinkle with provolone, pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.

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zucchini-frittata-recipe-eatingwell image
2016-06-03 Step 2. 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; …
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  • 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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