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
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.
SPICY ZUCCHINI FRITTATA
Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.
- In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.
- Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.
Nutrition Facts : Calories 252 g, Cholesterol 423 g, Fat 18 g, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, Sodium 196 g
SPICY ZUCCHINI FRITTATA RECIPE
Spice up summer with this Spicy Zucchini Frittata! A light and delicious way to pack in the protein and the veggies!
Provided by Life Made Simple Team
Categories Breakfast Main Dishes
Time 25m
Number Of Ingredients 8
Steps:
- Heat your broiler. In a medium ovenproof (preferably cast-iron) skillet, heat the oil over medium heat and cook the onion and jalapeno. Stir while cooking until the onion and jalapeno are tender, about 5 minutes.
- Next, add the zucchini and corn and cook them until they are tender, about 7 minutes more. Season with salt.
- In a bowl, whisk the eggs with 1/2 teaspoon salt and pour into the skillet with the vegetables. Cook until the sides are just beginning to set, about 2 to 3 minutes.
- Transfer the skillet to the oven and broil until just set in the middle and lightly golden and puffed on top, about 2 to 3 minutes.
Nutrition Facts : Calories 253 kcal, Carbohydrate 11 g, Protein 15 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 372 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
SPICY ZUCCHINI
This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.
Provided by CraftScout
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
- Meanwhile, slice onion and cut zucchini into 1/4" rounds.
- Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
- Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
- Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).
PERFECT FRITTATA WITH ZUCCHINI AND PROVOLONE
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
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.
ZUCCHINI FRITTATA
Provided by Alissa J. Rubin
Categories dinner, quick, main course
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 6
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
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