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 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.
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
KALE & GOAT'S CHEESE FRITTATA
This filled omelette, with red onions, curly kale and goat's cheese, is vegetarian, gluten-free and quick enough to make midweek
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 mins until soft and caramelised. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.
- Scatter the goat's cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.
Nutrition Facts : Calories 316 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.8 milligram of sodium
ZUCCHINI-TOMATO FRITTATA
Make and share this Zucchini-Tomato Frittata recipe from Food.com.
Provided by Gingerbear
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 188.8, Sodium 269.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2.3, Protein 8.4
SUN-DRIED TOMATO AND GOAT CHEESE FRITTATA
After having this dish at a local restaurant, I decided to make it at home. Without a recipe and only my taste buds as my guide, I came up with this recipe that uses egg-beaters, but tasted exactly like what I had at the restaurant. Yumm! I won't be paying $9.00 for someone else to make it anymore!
Provided by Chef Luciano
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in an oven-proof skillet.
- Add garlic and onions; cook until tender.
- Add sun-dried tomatoes and sautee for another 2 minutes
- Pour egg beaters into a measuring cup and add salt and pepper.
- Pour over contents in skillet, stir gently to combine.
- Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
- Next put skillet in oven under broiler until eggs are set (2-3 minutes).
- Transfer frittata to a plate and add goat cheese to the top.
Nutrition Facts : Calories 132.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 543.1, Carbohydrate 6.7, Fiber 1.5, Sugar 3.4, Protein 1.7
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