Spinach Frittata With Zucchini Recipes

SPINACH FRITTATA WITH ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes. Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has some golden-brown color to it.
• Beat the eggs and buttermilk, cheddar cheese, and sea salt in a mixing bowl. I do so with a fork, but you can also use a hand mixer or whisk.
• Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon to distribute the vegetables evenly. Sprinkle on the goat cheese.
• Transfer the cast iron skillet to the oven and bake 25 to 30 minutes, or until the frittata has set up. Allow frittata to cool 5 minutes before slicing and serving.

SPINACH & ZUCCHINI FRITTATA

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.

ZUCCHINI SPINACH FRITTATA WITH MINI HEIRLOOM TOMATOES

Steps:

• Preheat oven to 400°F.
• Meanwhile, in an 8 inch cast iron skillet (or similar), heat oil over medium-high heat. Add onion and saute for 1-2 minutes until onion is translucent.
• Add chopped zucchini, bell pepper, oregano and thyme and saute for an additional 4-5 minutes or until zucchini is tender.
• Carefully mix in spinach to vegetables with a spatula while it cooks down. Should only take a minute or so for spinach to cook.
• In a small bowl, whisk together eggs and milk. Add to vegetable mixture in skillet, and cook on stove for 5 minutes.
• Top with tomatoes, salt and pepper, and cheese and bake at 400°F for 10-12 minutes until egg is cooked and cheese is melted. Option to turn on high broiler for 2-3 minutes at end to pop the tomatoes and brown the cheese.
• Sprinkle with nutmeg to finish (optional) and serve!

SPINACH & ZUCCHINI FRITTATA

Steps:

• Preheat oven to 325°F (160°C).
• In non-stick skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add zucchini; cook, stirring, for 5 minutes.
• In bowl, combine cheese, parsley, eggs, spinach, salt, pepper and nutmeg; stir in zucchini mixture.
• Spoon into lightly greased 9-inch (23 cm) pie plate.
• Bake in preheated 325°F (160°C) oven until set but still moist in centre, 35 to 45 minutes. Serve hot or cold.

ZUCCHINI FRITTATA

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.

ZUCCHINI AND SPINACH FRITTATA

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.

SPINACH FRITTATA

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
• Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
• Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

SPINACH, FENNEL, AND ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
• Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
• Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
• Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.