Zucchini Red Pepper Leek Frittata Recipes

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GRILLED FRITTATA WITH ZUCCHINI, LEEKS, CRèME FRAîCHE AND HARISSA



Grilled Frittata with Zucchini, Leeks, Crème Fraîche and Harissa image

Provided by Kristin Donnelly

Categories     Egg     Breakfast     Leek     Zucchini     Grill     Grill/Barbecue     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 large zucchini (about 12 ounces), sliced lengthwise 1/3 inch thick
2 medium leeks, roots trimmed, top 2 inches discarded, leeks halved lengthwise and rinsed well
Extra-virgin olive oil, for brushing
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper
12 large eggs
1/4 cup plus 2 tablespoons crème fraîche
2 teaspoons harissa, plus more for serving
2 tablespoons torn basil leaves

Steps:

  • Light a grill or preheat a grill pan; if you're using a charcoal grill, leave one spot cooler for indirect cooking. Lightly brush both sides of the zucchini and the leeks with olive oil and season with 1/2 teaspoon salt and pepper. Grill the zucchini over high heat, turning once, until nicely browned and tender, about 2 minutes per side. Transfer to a work surface, let cool slightly and slice crosswise 1/2 inch thick.
  • Grill the leeks over high heat until grill marks form, about 2 minutes per side, then move the leeks to a cooler part of the grill and grill over moderately low heat, turning occasionally, until just tender, about 15 minutes. Transfer the leeks to a work surface and let cool slightly. Remove the outer leaf and thinly slice the leeks crosswise, discarding any tough dark green pieces.
  • Turn the grill burners to moderate heat or, if you're using a charcoal grill, let the hot coals cool slightly. Brush a seasoned 12-inch cast-iron skillet generously with olive oil and set it on the grill.
  • In a large bowl, whisk the eggs with 1/4 cup of the crème fraîche and remaining 1 teaspoon salt. Stir in the cooled vegetables. When the skillet is hot, carefully pour in the eggs and vegetables. Using a spoon, carefully dollop the remaining 2 tablespoons of the crème fraîche and the 2 teaspoons of harissa around the top of the eggs. Close the grill and cook the frittata for about 15 minutes, moving the skillet a few times to make sure it's evenly heated, until the eggs are puffed and set.
  • Let the frittata cool slightly, then garnish with the basil leaves. Slice the frittata into wedges and serve, passing more harissa at the table.

ZUCCHINI HAM FRITTATA



Zucchini Ham Frittata image

This frittata is so quick to make--it cooks in the microwave in just minutes! Add a red pepper garnish for a colorful look. -Mildred Fox, Fostoria, Ohio

Provided by Taste of Home

Categories     Breakfast

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 cups finely chopped zucchini (3-4 medium )
1 small onion, chopped
4 large eggs
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
1 cup cubed fully cooked ham

Steps:

  • In a 9-in. microwave-safe pie plate, combine zucchini and onion. Microwave, covered, on high for 3-4 minutes or until tender; drain., In a bowl, whisk eggs, salt and pepper; stir in cheese and ham. Carefully pour over zucchini mixture. Microwave at 70% power for 8-9 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 251 calories, Fat 15g fat (9g saturated fat), Cholesterol 265mg cholesterol, Sodium 1134mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

ZUCCHINI, RED PEPPER & LEEK FRITTATA



Zucchini, Red Pepper & Leek Frittata image

Make and share this Zucchini, Red Pepper & Leek Frittata recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

3 small zucchini, thinly sliced
1 red pepper, diced
1 leek, white part only,sliced
vegetable oil or olive oil flavored cooking spray
2 cups egg substitute, divided
1/2 teaspoon dried thyme, divided
1/4 teaspoon black pepper, divided

Steps:

  • Steam or microwave the vegetables together until tender, each will cook at the same approximate rate.
  • Set aside.
  • Preheat oven to 350 degrees.
  • Spray a light coat of oil on a heavy ovenproof skillet.
  • On medium heat, heat oil, and add half of the egg substitute.
  • Sprinkle it with half the thyme and half the black pepper.
  • Let it cook for a few seconds, until it begins to bubble, and then use a spatula to pull the sides in and spread the uncooked egg over the bottom of the pan, as if cooking an omelet.
  • When this is nearly cooked, add steamed vegetables to pan.
  • Evenly pour in the remaining half of the egg substitute, and sprinkle on the remaining thyme and black pepper.
  • Bake for 35 to 40 minutes, until egg is firm.
  • Serve.

Nutrition Facts : Calories 141.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 1.2, Sodium 236.2, Carbohydrate 8.9, Fiber 2.1, Sugar 4.5, Protein 16.8

ZUCCHINI, RED PEPPER AND FETA FRITTATA



Zucchini, Red Pepper and Feta Frittata image

This frittata from Canadian Living has a decidedly Greek feel about it - it is flavoured with dill, feta and kalamata olives. I love it for supper with a serving of Greek-style oven fries on the side but it would be a wonderful brunch dish also.

Provided by Irmgard

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, sliced
1 zucchini, thinly sliced
2 garlic cloves, minced
8 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 sweet red pepper, thinly sliced
1 teaspoon dried dill
3/4 cup feta cheese, crumbled
9 kalamata olives, pitted and quartered

Steps:

  • In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
  • Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
  • Pour into the skillet; reduce the heat to medium-low.
  • Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
  • Broil for 3 to 5 minutes or until golden brown and set.
  • Cut into wedges.

Nutrition Facts : Calories 302.8, Fat 21.2, SaturatedFat 8.3, Cholesterol 450.2, Sodium 845.5, Carbohydrate 10.2, Fiber 1.9, Sugar 5.2, Protein 18.5

SPINACH, FENNEL, AND ZUCCHINI FRITTATA



Spinach, Fennel, and Zucchini Frittata image

This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.

Provided by Kim

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 1h15m

Yield 10

Number Of Ingredients 14

10 large eggs
¼ cup milk
2 teaspoons Italian seasoning
¾ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
2 tablespoons olive oil
1 bulb fennel, cored and cut into thin slices
1 medium red onion, thinly sliced
1 medium zucchini, quartered and cut into 1/4-inch slices
4 cloves garlic, minced
3 cups fresh spinach
½ cup roasted red peppers packed in oil, drained and finely chopped
8 sun-dried tomatoes packed in oil, drained and chopped
4 ounces crumbled goat cheese

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.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g

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