ZUCCHINI FRITTERS WITH FETA AND DILL
These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.
Provided by Jennifer Segal, adapted from Cooks Illustrated
Categories Appetizers
Yield 12 Fritters
Number Of Ingredients 12
Steps:
- Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
- Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
- Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
- Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.
Nutrition Facts : ServingSize 2 fritters, Calories 152, Fat 11 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 3 g, Fiber 1 g, Sodium 288 mg, Cholesterol 73 mg
FOODCHANNEL EDITOR
A staple in Italy, frittatas are often made with fresh vegetables, aromatic herbs and goat cheese (goats commonly graze on the steep coastal hillsides). Recipe courtesy of Williams-Sonoma Kitchen.
Provided by By FoodChannel Editor | April 17, 2015 8:33 pm
Time 10m
Yield -
Number Of Ingredients 8
Steps:
- 1 In a bowl, whisk together the eggs and 1/2 teaspoon of the salt. Set aside. 2 In a deep half of a frittata pan over medium heat, melt 1 tablespoon of the butter. When it forms, add the zucchini and sprinkle with the remaining 1/2 teaspoon salt. Sauté for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds. 3 Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more. 4 Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 tablespoon butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more. 5 Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley. Serve with the arugula salad. 6 Serves 8 to 10.
ZUCCHINI POTATO FRITTATA
Easy and full of fresh, chunky vegetables and crumbled goat cheese, Zucchini Potato Fritatta is great for brunch, lunch or a make-ahead healthy breakfast.
Provided by Paige
Categories Breakfast
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Prep a 9 x 13" Baking Dish by putting a little olive oil on the bottom and spreading it around, then a piece parchment paper on top with a 2" overhang on the sides so you can lift it out after baking. Add a little more olive oil on top of the parchment paper, and spread it around with (clean) fingers as insurance that nothing sticks.
- Crack the eggs in a medium-sized bowl, add the water (or cream or milk) and the salt, lemon pepper and chili sauce. Mix together with a whisk or fork until combined. Set aside. Trim the zucchini on both ends, then slice length-wise and again down the middle so you have 4 long quarters for each zucchini. Cut them into 1/2" pieces and add to a medium-sized non-stick skillet with a 1/4 cup of water, a pinch of salt and the sliced green onions. Cook on medium-high heat until the water evaporates, which should be just a few minutes stirring occasionally. Leave the zucchini in the pan and cook for an additional minute or so until the zucchini look a little dry. You don't want them fully cooked, you want them half-cooked so they aren't mushy when baked. Transfer the zucchini and onion to the prepared baking dish. Cut the potatoes into 1/2 pieces and boil in salted water until just tender, about 15-20 minutes. Drain and add to the zucchini and onion in the prepared baking dish. Add the Kalamata olives and cherry tomatoes to the vegetable mixture and gently toss together. Spread the ingredients out as evenly as you can in the baking dish. Give the eggs another quick whisk, then pour over the vegetables. Shake the baking dish back and forth a little to make sure the eggs have spread evenly throughout the pan. Sprinkle the Parmesan cheese on top of the vegetables, followed by the crumbled goat cheese. Top with the dill and parsley, then drizzle with a tablespoon of olive oil. Place on the lower/middle part of the oven and bake for 40-45 minutes. The time will vary depending on your oven. You want the center to be set and not jiggly and the cheese melted and lightly browned. If the eggs are set at about 40 minutes but the top isn't browned, turn the broiler on for 3-5 minutes until that happens and remove from the oven to a cooling rack. Let it sit for 10-15 minutes, then slice into 6 pieces and serve.
Nutrition Facts : ServingSize 6 g, Calories 248 kcal, Carbohydrate 17 g, Protein 15 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 200 mg, Sodium 759 mg, Fiber 3 g, Sugar 4 g
SPINACH, BACON, AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
- Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
- Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.
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 BLOSSOM CORN GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 375 degrees F.
- In a non-stick, oven proof frying pan, heat the oil over medium heat and sautee the shallots until soft for about 3 minutes
- Add the corn and cook for another 2 minutes.
- While the corn is cooking, in a mixing bowl, whisk the eggs, milk, salt, and pepper until well combined.
- Place the zucchini blossoms in the pan a single layer.
- Pour the egg mixture into the pan and cook until it begins to set around edges, lifting frittata with spatula and allowing eggs to flow underneath, about 5 minutes
- Once the eggs have set on the bottom, dot the top of the frittata with goat cheese and place the pan in the oven for about 10 minutes until the top sets.
- Remove the frittata from the oven and let it cool for about 10 minutes.
- When ready to serve, garnish with chive, chive blossoms, and fresh herbs.
ZUCCHINI AND GOAT CHEESE FRITTATA
Provided by Claire Robinson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.
FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted - it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
- Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
- Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 375 milligrams, Sugar 2 grams, TransFat 0 grams
LOADED BAKED FRITTATA
Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.
Provided by Genevieve Ko
Categories breakfast, brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
- Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
- Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
- Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
- Cut into wedges to serve warm or at room temperature.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI, GOAT CHEESE, AND TOMATO FRITTATA
Zucchini, Goat Cheese, and Tomato Frittata is a fresh, flavorful breakfast or brunch! That goat cheese is everything!
Provided by Julia
Categories Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally until translucent, about 5 to 8 minutes.
- Add the chopped zucchini, tomato, garlic, and sea salt. Continue sauteing until zucchini has softened but is still al dente, and the skins of the tomatoes begin to wilt, about 5 to 8 minutes.
- In a mixing bowl, whisk the eggs until well-beaten. Whisk in the crumbled goat cheese.
- Transfer the sauteed veggie mixture to an 10-inch round baking pan or casserole dish. Pour in the egg/goat cheese mixture and use a spoon to evenly spread the veggies and eggs in the pan.
- Place on the center rack of the oven with a baking sheet underneath (just in case - to catch any egg that spills over). Bake for 32 to 40 minutes, until eggs have set up and are golden-brown on top. Let frittata sit 15 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ZUCCHINI, POTATO, AND DILL FRITTATA - VEGAN
After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).
Provided by Kozmic Blues
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F
- Steam cubed potatoes in a veggie steamer for 7-8 minutes.
- In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add remainder of dried spices, and stir to coat.
- Add the shredded zucchini and potatoes and saute for 3 more minutes.
- Add the minced fresh garlic saute for 1 minute.
- Transfer the cooked zucchini/potato mixture to the tofu and combine well.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400°F for 30 minutes.
- Let the frittata sit for 10 minute before serving.
Nutrition Facts : Calories 264.1, Fat 7.9, SaturatedFat 1.4, Sodium 301.5, Carbohydrate 35.3, Fiber 7.8, Sugar 4.1, Protein 18.3
ZUCCHINI AND POTATO FRITTATA
Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!
Provided by Epi-curious
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
- Set aside to cool slightly.
- Butter the bottom and sides of a glass 13x9 Baking dish.
- In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
- Add the fresh parsley and dill to the egg mixture and stir well.
- Add the shredded cheese to the egg mix and stir well.
- Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
- Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
- Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.
Nutrition Facts : Calories 545.4, Fat 37.9, SaturatedFat 21.7, Cholesterol 368.9, Sodium 578.3, Carbohydrate 25, Fiber 4.1, Sugar 5.5, Protein 27.7
More about "frittata with zucchini goat cheese and dill food"
FRITTATA WITH ZUCCHINI & GOAT CHEESE - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 40 minsServings 10
FRITTATA WITH GRATED ZUCCHINI, GOAT CHEESE AND DILL ...
From nytimes.com
Estimated Reading Time 3 mins
20 FRITTATA AND STRATA RECIPES JUST RIGHT FOR BRUNCH OR ...
From marthastewart.com
Estimated Reading Time 4 mins
FRITTATA - DONNA HAY
From donnahay.com.au
ZUCCHINI AND GOAT CHEESE FRITTATA - FOOD AND WINE
From foodandwine.com
Servings 4Published 2013-12-07
- Preheat the broiler. In a large bowl, beat the eggs with the half-and-half and season lightly with salt and pepper.
- In a heavy 9-inch ovenproof skillet, warm the olive oil over moderately high heat. When the oil is almost smoking, pour in the eggs. Reduce the heat to moderately low and scatter the zucchini over the eggs. Dot with the cheese and sprinkle with the dill. Cover and cook until almost set, about 12 minutes.
- Broil the frittata for about 2 minutes, or until the eggs are set. Cut into wedges and serve hot or warm.
ZUCCHINI FRITTATA RECIPE - EATINGWELL
From eatingwell.com
Ratings 3Calories 370 per servingCategory Healthy Frittata Recipes
- Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
- Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
ZUCCHINI AND CHEDDAR FRITTATA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Italian, SpanishTotal Time 35 minsCategory Breakfast & BrunchPublished 2020-08-20
- Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
- In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
BAKED FRITTATA WITH TOMATO AND GOAT CHEESE - SLENDER KITCHEN
From slenderkitchen.com
Servings 4Total Time 30 minsCategory Breakfast, Dinner, LunchPublished 2020-11-05
- Spray a baking dish with cooking spray. Add the tomatoes, herbs, and goat cheese to the bottom. Pour the eggs over top.
SUMMER SQUASH FRITTATA WITH GOAT CHEESE, CARAMELIZED ...
From grilledcheesesocial.com
5/5 (1)Servings 6Cuisine AmericanCategory Breakfast, Brunch
- Set your oven on broil. Toss chopped summer squash with olive oil, garlic salt, paprika, crushed red pepper flakes, and herbs de provence. Evenly distribute the seasoned squash on a large baking sheet and place on the middle rack. Let the squash broil for about 20-30 minutes or they're tender and golden brown. Remove from heat and set in a strainer to remove excess liquid. This step can be made a few days in advance.
- Preheat oven to 350 degrees. Whisk together eggs, sour cream, salt and pepper until mixture is smooth and set aside. Spray the inside of your baking dish with nonstick spray and evenly add the cooked summer squash, the caramelized onions, and half the dill. Carefully pour the whisked egg mixture on top - just enough that the top of veggies are just barely covered - and sprinkle the goat cheese on top.
- Next, bake for 35-45 minutes or until the sides of the frittata are lifted from the edges and the center is cooked through. Not sure if it's done? Carefully wiggle the middle of the frittata with a spoon and if it seems mushy, leave it in for longer. This isn't an exact science but just make sure the eggs are cooked through Before serving, add the rest of the dill on top for garnish.
KALE AND GOAT CHEESE FRITTATA RECIPE - REAL SIMPLE
From realsimple.com
5/5 (32)Total Time 30 minsServings 4Published 2016-09-07
- Preheat oven to 400°F with the rack in the upper third of oven. Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.
- Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl; pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15 to 20 minutes. Top with the dill.
ZUCCHINI FRITTATA WITH HERBS AND GOAT CHEESE RECIPE, WHATS ...
From whatscookingamerica.net
Cuisine ItalianCategory BreakfastServings 4Total Time 23 mins
- In a medium-size bowl, whisk together the eggs and buttermilk until well combine. Add salt and pepper; set aside.
- In a large oven-safe frying pan or skillet over medium heat, heat the olive oil. Add shredded zucchini, onion, garlic, and red pepper flakes, stirring occasionally, until the zucchini is tender (do not overcook as zucchini can get mushy). Stir in the cherry tomatoes, mint, basil, salt, and pepper.
SMOKED-SALMON, GOAT-CHEESE, & FRESH-DILL FRITTATA RECIPE ...
From myrecipes.com
5/5 (5)Published 1998-05-01Servings 4Calories 202 per serving
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; sauté 5 minutes or until golden brown, and sprinkle with salt and pepper.
- Combine the egg whites, eggs, goat cheese, and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill.
KETO ZUCCHINI FRITTATA - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
Cuisine VegetarianCategory LunchServings 4Published 2020-07-23
ZUCCHINI FRITTATA RECIPE | RECIPE | FRITTATA RECIPES ...
From pinterest.com
3.4/5 (280)Estimated Reading Time 4 minsServings 4Total Time 40 mins
FRITTATA WITH GRATED ZUCCHINI, GOAT CHEESE AND DILL
From theironyou.com
Estimated Reading Time 4 mins
MUSHROOM AND ZUCCHINI GOAT CHEESE FRITTATA RECIPE ...
From organicauthority.com
Estimated Reading Time 2 mins
ZUCCHINI-ONION FRITTATA RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 6-8Total Time 47 minsCategory Breakfast
FRITTATA WITH BROCCOLI, ZUCCHINI, CHIVES AND GOAT CHEESE
From formerfoodjunkie.blogspot.com
Estimated Reading Time 4 mins
17 FRITTATA RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 3 mins
FRITTATA WITH GRATED ZUCCHINI, GOAT CHEESE AND DILL
From umassmed.edu
Estimated Reading Time 2 mins
FRITTATA WITH GRATED ZUCCHINI, GOAT CHEESE AND DILL ...
From keeprecipes.com
ZUCCHINI AND GOAT'S CHEESE FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
FRITTATA WITH GRATED ZUCCHINI, GOAT CHEESE AND DILL ...
From copiseats.wordpress.com
POTATO AND ZUCCHINI FRITTATA WITH GOAT CHEESE AND DILL ...
From thescramble.com
FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL - MASTERCOOK
From mastercook.com
ZUCCHINI FRITTATA RECIPE — ZUCCHINI GOAT CHEESE FRITTATA ...
From eatwell101.com
FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL — DRFABIO
From drfabio.com
ZUCCHINI AND GOAT CHEESE FRITTATA - ALL INFORMATION ABOUT ...
From therecipes.info
FRITTATA WITH GRATED ZUCCHINI, GOAT CHEESE AND DILL ...
From diningandcooking.com
LOW FODMAP BAKED SPINACH, ZUCCHINI AND FETA FRITTATA ...
From carbmanager.com
FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL RECIPE ...
From pinterest.com.au
DILLY ZUCCHINI AND GOAT CHEESE FRITTATA RECIPE
From recipeland.com
FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL RECIPE - NYT ...
From trello.com
ZUCCHINI AND GOAT CHEESE FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
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