Spinach Fennel And Zucchini Frittata Recipes
SPINACH & ZUCCHINI FRITTATA
Spinach and Zucchini Frittata - a simple egg & veggie dish that's perfect for breakfast, lunch, or dinner. And it's healthy!
Provided by Melissa | Persnickety Plates
Categories Breakfast Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and spray a 9" pie plate with non-stick spray. Set aside.
- In a large skillet, over medium heat, add some olive oil and the minced garlic.
- Add in the sliced zucchini. Season with salt, pepper, and Montreal chicken seasoning. Stir frequently and let cook for about 5 minutes until tender.
- Meanwhile, in a large bowl, add the eggs, egg whites, milk, and seasonings and whisk to combine.
- Place the cooked zucchini into the bottom of the prepared pie plate. Sprinkle 1/4 cup of cheese over the top.
- Pour the egg mixture on top of the zucchini. Tear/chop up the spinach and sprinkle it over the egg/zucchini. Sprinkle the remaining cheese over the top.
- Bake for 45 minutes or until the center no longer jiggles. Let it cool for approximately 10 minutes then slice and serve.
Nutrition Facts : ServingSize 1 g, Calories 166 kcal, Carbohydrate 6 g, Protein 13 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 159 mg, Sodium 649 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g
ZUCCHINI AND SPINACH FRITTATA
Categories Egg Vegetable Brunch Vegetarian Lunch Spinach Zucchini Pan-Fry Tarragon Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 32 frittata wedges
Number Of Ingredients 5
Steps:
- In a large non-stick skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté zucchini until it begins to brown. Add spinach and cook, stirring occasionally, until just wilted. Season mixture with salt and pepper. Remove skillet from heat and cool vegetables slightly.
- Preheat oven to 225°F. Grease a large baking sheet.
- In a large bowl beat eggs lightly and stir in vegetables, tarragon, and salt and pepper to taste. In a 9-inch heavy omelet pan heat 1 teaspoon oil over moderately low heat until hot but not smoking and add 1 cup egg mixture, tilting pan to distribute evenly. Cook egg mixture until set underneath but still slightly wet in center, 3 to 4 minutes. Slide frittata halfway out of pan onto prepared baking sheet and fold second half over to make a half circle. (Eggs will continue to cook from residual heat.) Keep frittata warm in oven. Make 3 more frittata with remaining oil and egg mixture in same manner. Keep frittata warm, covered with foil, up to 1 hour.
- Cut each frittata into 8 wedges.
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