Herby Greens And Goat Cheese Frittata Recipes

ZUCCHINI AND GOAT CHEESE FRITTATA

Zucchini and Goat Cheese Frittata image

Provided by Claire Robinson

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 small zucchini
1/2 small red onion, thinly sliced
3 tablespoons butter
Kosher salt and freshly cracked black pepper
10 eggs, well beaten with 2 tablespoons water (can be done with hand mixer or in blender)
4 ounces goat cheese

Steps:

Preheat the oven to 400 degrees F.
Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.

FRITTATA WITH LEFTOVER GREENS

Frittata with Leftover Greens image

Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.

Provided by ajhorse21

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped red onion
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup grape tomatoes, halved
1 cup cooked Swiss chard (thawed if frozen)
¼ cup grated Parmesan cheese

Steps:

Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g

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