SPINACH & ZUCCHINI FRITTATA
Quick and easy, this spinach and zucchini frittata is a healthy brunch or dinner recipe. A spinach and zucchini frittata is also a great way to get the whole family to eat (and enjoy) their greens!
Time 1h15m
Yield Serves: 4
Number Of Ingredients 11
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.
Nutrition Facts :
ZUCCHINI SPINACH FRITTATA WITH MINI HEIRLOOM TOMATOES
Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!
Provided by Kelly @ trial and eater
Categories Breakfast
Time 25m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 216 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 195 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, Sodium 301 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SPINACH-ZUCCHINI FRITTATA
This spinach and zucchini frittata is an easy make-ahead brunch dish.
Provided by DENICED
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
- Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 238.3 mg, Fat 19.4 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 8.5 g, Sodium 458.4 mg, Sugar 2.4 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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