Zucchini Tomato Frittata Recipes

ZUCCHINI TOMATO FRITTATA

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.

ZUCCHINI FRITTATA

Steps:

• Preheat the broiler.
• Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
• Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
• Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
• Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.

ZUCCHINI AND TOMATO FRITTATA

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.

ZUCCHINI-TOMATO FRITTATA

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.

ZUCCHINI-TOMATO FRITTATA SANDWICHES

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.

POTATO AND ZUCCHINI FRITTATA

Steps:

• Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
• Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
• Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

ZUCCHINI TOMATO PASTA FRITTATA

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.