Greek Frittata With Zucchini Tomato Feta And Herbs Food

FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA

Steps:

• Preheat oven to 300 degrees F.
• Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
• When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
• Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
• Garnish the frittata with the feta cheese, dill and parsley.

GREEK FRITTATA WITH ZUCCHINI, TOMATO, FETA, AND HERBS

Steps:

• Pour the tomatoes into a colander placed in the sink and let tomatoes drain well.
• Cut ends off the zucchini, then cut it lengthwise into strips and then into 1/2 inch pieces.
• Preheat broiler. Heat olive oil in 10 or 12 inch heavy frying pan. Add zucchini, garlic, dried herbs and saute for 3 minutes. Add the tomatoes and cook 3 to 5 minutes more, until liquid from tomatoes is nearly all evaporated.
• Break eggs into a small mixing bowl and beat well. Pour egg mixture into pan with zucchini and spices; cook 2 to 3 minutes or until eggs have barely begun to set.
• Add half of Mozzarella cheese and Feta (and chopped fresh herbs, this is optional). Stir gently; cook about 3 minutes. Cook a few additional minutes with lid on the skillet. The cheese should be mostly melted and eggs fairly set before you put under the broiler.
• Remove lid and place under the broiler until top is slightly brown; watch carefully and rotate pan if needed to get an even browning. Remove from oven.
• Sprinkle the cooked frittata with the remaining fresh herbs (optional). Let the frittata sit for a couple minutes; then cut into pie shaped wedges to serve. Offer light sour cream as a garnish.

GREEK FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
• Warm thawed hash browns in the microwave for 1 to 2 minutes.
• Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
• Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
• Arrange red onion and tomato slices on top and garnish with oregano sprigs.
• Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

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.

GREEK FRITTATA WITH SPINACH, OREGANO AND FETA CHEESE

Steps:

• Heat 2 teaspoons of olive oil in a skillet over medium-high heat.
• Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.
• Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
• In an 8" or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat.
• Add the onion and cook until soft and translucent, about 5 minutes.
• Add the spinach and turn the heat to low.
• Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.
• Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.

ZUCCHINI BAKE WITH FETA AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish.
• Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
• Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
• Repeat until all the vegetables are used.
• Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
• Bake for 35 to 45 minutes.