Spanish Zucchini Frittata Recipes

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SPANISH FRITTATA



Spanish Frittata image

This Spanish Frittata is loaded with zucchini, onion, garlic, black beans, quinoa, a little cheese and of course eggs. This is an easy breakfast frittata that you whole family will love!

Provided by The Harvest kitchen

Categories     Breakfast

Time 20m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 cups zucchini, sliced thin
1/2 cup onion, chopped
1 clove garlic, smashed and minced
1 cup cooked quinoa
1 cup cooked black beans, rinsed and drained
6 eggs
1/4 cup milk or cream
1/2 cup shredded cheese, Monterey Jack, cheddar or Mexican cheese blend

Steps:

  • In a medium size bowl, whisk the eggs and milk together, set aside
  • Heat oil in a large cast iron skillet over medium-high heat
  • Add the zucchini and onions and cook for 2-3 minutes.
  • Add garlic and cook another 1-2 minutes until the zucchini is just just fork tender
  • Add cooked rice (or quinoa) and beans to skillet
  • Pour egg mixture over the rice, beans and zucchini in the skillet
  • Cook over medium low heat for 5-7 minutes or until mixture sets
  • Run a spatula around the eggs of the edges of the skillet
  • Sprinkle the top with cheese
  • Cover skillet for 3-5 minutes for the cheese to melt

Nutrition Facts : Calories 302 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SPANISH ZUCCHINI FRITTATA



Spanish Zucchini Frittata image

This is a recipe that I found in Quick & Healthy by Brenda Ponichtera. It's a really great entree for lunch or dinner. It also makes a great breakfast. When made using Egg Beaters, this recipe is only 1 point per serving. When made with regular eggs, it is 2 points per serving.

Provided by LARavenscroft

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups zucchini, unpeeled and shredded
2 tablespoons onions, chopped
1/2 teaspoon garlic, minced
1 (4 ounce) can green chilies, drained
4 eggs
2 tablespoons skim milk
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 teaspoon salt (optional)

Steps:

  • Spray a 10-inch skillet with non-stick cooking spray.
  • Saute first three ingredients until zucchini is tender.
  • Drain off any liquid.
  • Add chiles.
  • In a small bowl, beat eggs.
  • Add remaining ingredients and mix well.
  • Add to the zucchini mixture and cook until the eggs begin to set.
  • Broil just until top is golden.
  • Serve with salsa.

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.

SPINACH-ZUCCHINI FRITTATA



Spinach-Zucchini Frittata image

This spinach and zucchini frittata is an easy make-ahead brunch dish.

Provided by DENICED

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 55m

Yield 8

Number Of Ingredients 10

3 tablespoons unsalted butter
2 tablespoons olive oil
1 bunch fresh spinach, stems removed and leaves chopped
1 bunch scallions, minced
2 medium zucchini, shredded
9 large eggs
2 cups freshly grated Parmesan cheese
1 tablespoon dried oregano
1 pinch ground nutmeg
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
  • Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
  • Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.

Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 238.3 mg, Fat 19.4 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 8.5 g, Sodium 458.4 mg, Sugar 2.4 g

SPANISH FRITTATA



Spanish Frittata image

Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
1/2 onion, chopped (3/4 cup)
1 large potato, peeled, cooked, and cut into 1/2-inch cubes
1 1/2 teaspoons coarse salt
8 large eggs, beaten

Steps:

  • Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
  • Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.

SPANISH FRITTATA



Spanish Frittata image

I learned this from a dear friend from Madrid. It is a fantastic breakfast omelet or frittata. I sometimes roll this up in a tortilla or Lavash with low fat sour cream and salsa- you can add beans or rice and have a yummy breakfast burrito!

Provided by asta99

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 eggs (scrambled with a dash of milk to keep form burning)
3/4 cup potato (already cooked with skin on)
3/4 cup onion (chopped)
2 tablespoons olive oil
1/2 cup cheddar cheese

Steps:

  • Pre-cook the potato. Microwave potato for 7-10 minutes.
  • Saute chopped onion in olive oil over low to med low heat. Cook until onion has caramelized (apx 10 min). Watch and stir frequently.
  • Add chopped (cooked) potato to caramelized onion. Saute another 10 minute until potato is golden. Scramble eggs for 1-2 min with dash of milk.
  • Lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir Continually to keep form burning. Sometimes I will remove pan form heat before I put my egg mixture in, then put it back after it cools down.
  • Cook for another 1 or 2 minutes until eggs are no longer runny.
  • Serve!

Nutrition Facts : Calories 448.7, Fat 32.9, SaturatedFat 10.9, Cholesterol 452.7, Sodium 320.9, Carbohydrate 17, Fiber 2.1, Sugar 3.9, Protein 21.3

SPANISH-STYLE POTATO AND ONION FRITTATA



Spanish-Style Potato and Onion Frittata image

Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

6 large eggs
Kosher salt and freshly ground pepper
1/2 cup (50 grams) grated Parmesan, divided
1 pound (454 grams) yellow potatoes, peeled and cut into small dice
4 tablespoons (60 milliliters) extra virgin olive oil, divided, plus more for garnish
2 tablespoons (28 grams) unsalted butter
1 medium yellow onion, finely chopped
1/4 cup (30 grams) shredded mozzarella or other melting cheese
Sour cream, for serving (optional)

Steps:

  • Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
  • Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
  • Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
  • Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
  • Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

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

SPANISH FRITTATA WITH HERBY YOGURT AND GREENS



Spanish Frittata with Herby Yogurt and Greens image

The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop "Spanish" from the name. Serve with a crisp green salad.

Provided by David Tamarkin

Categories     #cook90     Brunch     Dinner     Egg     Frittata     Potato     Herb     Leafy Green     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Steps:

  • Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
  • Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
  • Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
  • Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
  • Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.

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