ZUCCHINI AND TOMATO FRITTATA
Serve this hearty egg dish at breakfast, lunch, or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
- In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
- Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.
Nutrition Facts : Calories 163 g, Fat 11 g, Fiber 1 g, Protein 11 g
CHARRED SWEETCORN SALSA
Steps:
- Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
- Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.
ZUCCHINI TOMATO PASTA FRITTATA
Although the original recipe did not call for garlic, I like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. This makes a wonderful light dinner served with a side salad. If desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. This is very good, and a great way to use up any leftover spaghetti or linguine pasta.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 45m
Yield 6-8 wedges
Number Of Ingredients 13
Steps:
- In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
- In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
- Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
- Heat oil in the frypan.
- Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
- At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
- Set oven to 400°F and transfer the frypan to the oven.
- Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
- Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
- Cut into wedges and serve.
Nutrition Facts : Calories 371.9, Fat 27.3, SaturatedFat 11.7, Cholesterol 289.3, Sodium 218.4, Carbohydrate 19.3, Fiber 3.2, Sugar 2.4, Protein 13.5
ZUCCHINI TOMATO SALSA
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ZUCCHINI-TOMATO FRITTATA
Make and share this Zucchini-Tomato Frittata recipe from Food.com.
Provided by Gingerbear
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
- Set aside.
- In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
- Repeat with the rest of the zucchini and reserve.
- Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
- Return the zucchini to the skillet, evenly distributing it.
- Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
- Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
- Invert it onto a plate, cut into slices and serve.
Nutrition Facts : Calories 130.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 188.8, Sodium 269.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2.3, Protein 8.4
ZUCCHINI-TOMATO FRITTATA SANDWICHES
Categories Sandwich Egg Tomato Vegetable Breakfast Brunch Sauté Vegetarian Lunch Fall Spring Summer Winter Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.
- Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.
- *A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.
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 TOMATO FRITTATA
" 'Frittata' is Italian for 'omelet,' and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It's great for a quick late-night bite." Kim Sosebee - Cleveland, Georgia
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside. , In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 484mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
More about "zucchini frita with charred tomato salsa recipes"
SIMPLE CHARRED TOMATO SALSA RECIPE - SIP + SANITY
From sipandsanity.com
CHARRED TOMATO SALSA RECIPE - FOOD REPUBLIC
From foodrepublic.com
FRITTATA RECIPE WITH ZUCCHINI & FRESH TOMATOES THAT YOU WILL LOVE
From the-bella-vita.com
CHARRED TOMATO AND ZUCCHINI FETTUCCINE WITH BACON
From ourbalancedbowl.com
GRILLED SQUASH QUESADILLAS WITH A CHARRED TOMATO SALSA : RECIPES ...
From cookingchanneltv.com
ZUCCHINI FRITA WITH CHARRED TOMATO SALSA | RECIPE | FOOD …
From pinterest.com
TOMATO AND ZUCCHINI FRITTATA RECIPE (SUMMER BREAKFAST
From skinnytaste.com
ZUCCHINI FRITA WITH CHARRED TOMATO SALSA - MASTERCOOK
From mastercook.com
ZUCCHINI FETTUCCINE WITH FRESH TOMATO SALSA | VEGKITCHEN.COM
From vegkitchen.com
PLANTA'S ZUCCHINI "SPAGHETTI" WITH CHARRED TOMATO SALSA
From houseandhome.com
FRITTATA RECIPE WITH TOMATO AND ZUCCHINI
From foodieandwine.com
ZUCCHINI AND TOMATO FRITTATA - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
ZUCCHINI AND TOMATO FRITTATA - GLUTEN FREE RECIPES
From fooddiez.com
10+ ZUCCHINI FRITTATA RECIPES TO MAKE WITH FRESH VEGGIES
From allrecipes.com
HOMEMADE SALSA WITH CHARRED TOMATOES - BEYOND THE CHICKEN …
From beyondthechickencoop.com
TOP 42 ZUCCHINI FRITA WITH CHARRED TOMATO SALSA
From faqrecipes.com
ZUCCHINI-SALSA FRITTATA RECIPE | MYRECIPES
From myrecipes.com
TOMATO AND ZUCCHINI FRITTATA | VEGETARIAN BRUNCH AND BREAKFAST …
From diethood.com
ROASTED TOMATO AND ZUCCHINI FRITTATA RECIPE - FOODIECRUSH
From foodiecrush.com
TOMATO AND ZUCCHINI FRITTATA RECIPE - RECIPES.NET
From recipes.net
ZUCCHINI FRITA WITH CHARRED TOMATO SALSA | RECIPE | FOOD NETWORK ...
From pinterest.co.uk
CHARRED TOMATO SALSA - SANDRA VALVASSORI
From sandravalvassori.com
RECIPE: CHARRED TOMATO SALSA - TASTINGTABLE.COM
From tastingtable.com
ZUCCHINI FRITTERS AND TOMATO OLIVE SALSA - SOPHIE ULIANO
From sophieuliano.com
CHARRED TOMATO SALSA RECIPE | TRAEGER GRILLS
From traeger.com
CHARRED TOMATO SALSA RECIPE | BON APPéTIT
From bonappetit.com
ZUCCHINI TOMATO AND FETA FRITTATA - WHOLE FOOD BELLIES
From wholefoodbellies.com
RECIPE: CHARD, TOMATO, AND ZUCCHINI FRITTATA
From ellenpetrosinord.com
ZUCCHINI FETTUCCINE WITH CHARRED TOMATOES - CITYLINE
From cityline.tv
ZUCCHINI AND CHERRY TOMATO FRITTATA - MIA KOUPPA
From miakouppa.com
TOMATO AND ZUCCHINI FRITTATA RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
CHILE LIME MAHI MAHI WITH CHARRED TOMATO SALSA | CHOLULA
From cholula.com
CHARRED TOMATO SALSA - RECIPE - FINECOOKING
From finecooking.com
CHARRED TOMATO SALSA | CHEAPCOOKING
From cheapcooking.com
ZUCCHINI & TOMATO SUMMER FRITTATA - FRUGAL NUTRITION
From frugalnutrition.com
SPINACH FRITTATA WITH ZUCCHINI, SUN-DRIED TOMATOES, AND GOAT …
From theroastedroot.net
ZUCCHINI FRITA WITH CHARRED TOMATO SALSA – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love