Mozzarella Basil Zucchini Frittata Food
MOZZARELLA, BASIL & ZUCCHINI FRITTATA
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Frittata Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Position rack in upper third of oven; preheat broiler.
- Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
- Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
- To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 7.8 g, Cholesterol 345.8 mg, Fat 20.7 g, Fiber 1.6 g, Protein 17.6 g, SaturatedFat 6.8 g, Sodium 513 mg, Sugar 4.2 g
MOZZARELLA, BASIL & ZUCCHINI FRITTATA
Make and share this Mozzarella, Basil & Zucchini Frittata recipe from Food.com.
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in upper third of oven and preheat broiler.
- Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
- Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan.
- Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes.
- Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
- To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Nutrition Facts : Calories 280.1, Fat 19.6, SaturatedFat 6.2, Cholesterol 340.2, Sodium 590.4, Carbohydrate 9.6, Fiber 1.9, Sugar 5.2, Protein 16.8
BILL'S MOZZARELLA AND BASIL FRITTERS
Made these the other day and I think they are fantastic. Based on a recipe of William Granger. These are best served with you own fresh made Italian tomato sauce along with some basil leaves and rocket salad
Provided by Latchy
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients except the oil into a bowl and mix well to combine.
- Shape the mixture into 12 small patties and refrigerate for at least 1/2 hour.
- Heat the oil in a large non-stick fry pan on medium high heat and fry the fritters for a few minutes on each side until they are nice golden colour.
- Drain on paper towel and keep warm in a low oven while cooking the remaining fritters.
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