Chicken Sausage Sun Dried Tomato And Zucchini Frittat Food

FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)

Steps:

• Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
• Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
• Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
• Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
• In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
• Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
• Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
• Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
• Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

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.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
• Chop the dried tomatoes and set to the side.
• In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
• Add the minced garlic and sauté an additional 1 minute.
• Add the dried tomato and sauté for additional 2 minutes.
• Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
• Using a slatted spoon transfer the zucchini into a large dish and serve while hot.

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.

CHICKEN SAUSAGE, SUN-DRIED TOMATO, AND ZUCCHINI FRITTAT

Steps:

• In a nonstick or cast-iron frying pan over medium-low heat, cook the sausage, breaking up the meat, until not trace of pink remains, about 6 minutes. (Do not overcook, or the sausage will be dry.) Using a slotted spoon, transfer to a paper towel-lined plate to drain. Discard any fat from the pan. Preheat the oven to 350 deg. grease a 9-inch nonstick springform pan with butter and coat it with the bread crumbs, shaking out the excess. Trim and coarsely grate the zucchini. Mince the garlic. Return the frying pan to medium heat and add the olive oil. Add the zucchini and saute until bright green, about 2 minutes. Add the garlic and cook for about 1 minute. Add the white wine, if using and cook for a few minutes more until evaporated. Remove from the heat and stir in the basil. In a bowl, combine the macaroni, tomatoes, cheese, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss to mix. Spoon the sausage into the springform pan in an even layer. Spoon the zucchini mixture over the sausage and top with the pasta mixture. In a bowl, whisk together the eggs, milk, and mustard until well blended. Pour the egg mixture evenly over the ingredients. Cover the pan with aluminum foil and bake until the outer 2 inches are firm, about 30 minutes. Remove the foil and cook until golden brown, about 40 minutes longer. Let cool on a rack for 20 minutes, then loosen the sides with a small knife. Remove the sides, place a platter upside down on top of the frittata, and invert. Cut the frittata into wedges and serve.