ONION AND ZUCCHINI FRITTATA TO GO
One of my favorite Provençal omelets is a sweet onion omelet, whose name in Provençal means "harvester's omelet." Workers would carry these types of omelets to the fields and eat them as a midmorning meal. I think they're suitable for just about any meal.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 45m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a heavy 8-inch nonstick omelet pan and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft and sweet, about 10 minutes. Add the garlic and the zucchini, and cook, stirring often, until the zucchini has wilted, about 3 more minutes. Remove from the heat.
- Beat the eggs in a medium bowl and add the milk and salt and pepper to taste. Stir in the onion and zucchini mixture and mix well. Clean and dry the pan.
- Heat the remaining olive oil over medium-high heat in the omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl 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. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 496 milligrams, Sugar 4 grams, TransFat 0 grams
ZUCCHINI FRITTATA
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
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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
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
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
ZUCCHINI ONION FRITTATA
A great way to use up that extra garden zucchini that's also good for lunch or a quick supper. This recipe comes from Southern Living.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees Farenheit.
- Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat.
- Add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender.
- Remove from heat and stir in 1/4 cup grated Parmesan cheese.
- Whisk together eggs with the milk, salt and pepper for least 1 minute, or until well blended, then pour over the vegetable mixture.
- Bake for 13 to 15 minutes or until set.
- Then, increase the oven temperature to broil, and broil 5 1/2 inches from heat for 1 to 2 minutes or until the edges are lightly browned.
- Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil.
- Garnish with the tomato if desired.
Nutrition Facts : Calories 250.5, Fat 19.8, SaturatedFat 8, Cholesterol 306, Sodium 661.4, Carbohydrate 5.6, Fiber 1.1, Sugar 2.5, Protein 13
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