Onion And Zucchini Frittata To Go Food

ONION AND ZUCCHINI FRITTATA TO GO

Steps:

• Heat 1 tablespoon of the olive oil over medium heat in a heavy 8-inch nonstick omelet pan and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft and sweet, about 10 minutes. Add the garlic and the zucchini, and cook, stirring often, until the zucchini has wilted, about 3 more minutes. Remove from the heat.
• Beat the eggs in a medium bowl and add the milk and salt and pepper to taste. Stir in the onion and zucchini mixture and mix well. Clean and dry the pan.
• Heat the remaining olive oil over medium-high heat in the omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl 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. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
• If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

ZUCCHINI OVEN FRITTATA

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.

ZUCCHINI ONION FRITTATA

Steps:

• Preheat the oven to 350 degrees Farenheit.
• Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat.
• Add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender.
• Remove from heat and stir in 1/4 cup grated Parmesan cheese.
• Whisk together eggs with the milk, salt and pepper for least 1 minute, or until well blended, then pour over the vegetable mixture.
• Bake for 13 to 15 minutes or until set.
• Then, increase the oven temperature to broil, and broil 5 1/2 inches from heat for 1 to 2 minutes or until the edges are lightly browned.
• Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil.
• Garnish with the tomato if desired.

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 AND TOMATO FRITTATA

Steps:

• Preheat oven to 425°F.
• In a 10-inch nonstick ovenproof skillet over medium heat, warm oil.
• Add onion, zucchini, and thyme.
• Cover and cook, stirring often, until vegetables are tender, but not browned, 7 to 8 minutes.
• Uncover and cook until liquid has evaporated. Season with salt and pepper and remove from heat.
• In a medium bowl, whisk together eggs, milk, and cheese; season with salt and pepper.
• Pour over vegetables,gently lifting them to let egg mixture coat bottom of pan.
• Starting with the outer edge, arrange tomato slices, slightly overlapping, in a circular pattern on top of the egg mixture to cover it entirely.
• Cook over medium low heat until sides are set but top is still slightly runny, 15 to 20 minutes.
• Transfer to oven, cook until center is firm and tomatoes are browned, about 10 to 15 minutes.
• To serve, gently loosen frittata with a heatproof spatula and slide onto a serving plate.

ZUCCHINI FRITTATA

Steps:

• Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.