MEDITERRANEAN VEGETABLE FRITTATA RECIPE
This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It's a comforting vegetarian meal that's easy to make any night of the week!
Provided by Suzy Karadsheh
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
- In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
- Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
- Turn the oven heat down to 400°F.
- In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
- Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
- Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
- Serve with more feta cheese and a garnish of fresh parsley.
Nutrition Facts : Calories 136.3 kcal, Carbohydrate 4.2 g, Protein 7.8 g, Fat 10.2 g, SaturatedFat 2.6 g, TransFat 0.1 g, Cholesterol 147.3 mg, Sodium 280.4 mg, Fiber 1.1 g, UnsaturatedFat 5.3 g, ServingSize 1 serving
ZUCCHINI FRITTATA
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
ZUCCHINI FRITTATA
Provided by Michael Chiarello : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
- Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
- Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
- Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.
SPANISH ZUCCHINI FRITTATA
This is a recipe that I found in Quick & Healthy by Brenda Ponichtera. It's a really great entree for lunch or dinner. It also makes a great breakfast. When made using Egg Beaters, this recipe is only 1 point per serving. When made with regular eggs, it is 2 points per serving.
Provided by LARavenscroft
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 10-inch skillet with non-stick cooking spray.
- Saute first three ingredients until zucchini is tender.
- Drain off any liquid.
- Add chiles.
- In a small bowl, beat eggs.
- Add remaining ingredients and mix well.
- Add to the zucchini mixture and cook until the eggs begin to set.
- Broil just until top is golden.
- Serve with salsa.
SPANISH FRITTATA
This Spanish Frittata is loaded with zucchini, onion, garlic, black beans, quinoa, a little cheese and of course eggs. This is an easy breakfast frittata that you whole family will love!
Provided by The Harvest kitchen
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- In a medium size bowl, whisk the eggs and milk together, set aside
- Heat oil in a large cast iron skillet over medium-high heat
- Add the zucchini and onions and cook for 2-3 minutes.
- Add garlic and cook another 1-2 minutes until the zucchini is just just fork tender
- Add cooked rice (or quinoa) and beans to skillet
- Pour egg mixture over the rice, beans and zucchini in the skillet
- Cook over medium low heat for 5-7 minutes or until mixture sets
- Run a spatula around the eggs of the edges of the skillet
- Sprinkle the top with cheese
- Cover skillet for 3-5 minutes for the cheese to melt
Nutrition Facts : Calories 302 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
FRITTATA WITH ZUCCHINI
A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride. This one is made with zucchini from the garden; if yours have flowers - throw them in too!
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.
- Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined.
- When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine.
- Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes.
- To serve, turn the frittata out onto a cutting board top-side-up. Slice and eat with Tuscan bread.
FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)
Over 50 years ago, I was taught to make zucchini frittatas by my grandmother. This is her recipe, which I still use on a regular basis. You can adjust/substitute the herbs to your taste preference to make this recipe "your own". Served with a tossed green salad on the side, it makes a wonderful light dinner. Posted in answer to a request.
Provided by Dee514
Categories Breakfast
Time 45m
Yield 1 Frittata, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler (the one in your oven, not the BBQ grill).
- In a small frying pan over medium heat, warm two tablespoons of the olive oil.
- Add the onion and dried thyme (if using it).
- Sauté until the onion wilts (about five minutes).
- Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
- Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
- Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
- Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
- In a bowl, beat the eggs lightly with a fork.
- Beat in the salt, pepper, and cheese.
- Add the drained cooled zucchini and onion mixture.
- Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
- When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
- Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
- Be careful not to overcook the eggs.
- To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
- Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
- Serve warm or cold, cut into wedges.
Nutrition Facts : Calories 294.9, Fat 22.8, SaturatedFat 5.7, Cholesterol 239.7, Sodium 565.5, Carbohydrate 9.7, Fiber 2.4, Sugar 6.2, Protein 14.2
ZUCCHINI FRITTATA
A frittata is a flat omelet with a medley of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard.
Provided by _Pixie_
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wide frying pan over medium heat.
- Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes).
- Remove from heat and let cool slightly.
- Beat eggs lightly with pepper, basil, and oregano.
- Stir in cheese and vegetables.
- Pour into a greased 9-inch pie pan.
- Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.
- Serve hot or at room temperature.
Nutrition Facts : Calories 194.5, Fat 14.2, SaturatedFat 5.1, Cholesterol 200.7, Sodium 329.1, Carbohydrate 3.4, Fiber 0.6, Sugar 1.7, Protein 13.3
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
ZUCCHINI FRITTATA
The beauty of this recipe is it uses 8 cups of shredded zucchini. My 12 year old son grows his own zucchini and asks me frequently to make this for dinner. A family favorite, I usually serve it with tortilla chips, homemade salsa and fresh slices of cold melon.
Provided by LizAnn
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the shredded zucchini in a towel or several layers of cheese cloth, gather ends and twist hard sqeezing out as much liquid as possible.
- Heat oil and butter in a large oven proof skillet (I use cast iron) and saute onion and garlic for 30 seconds. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
- Meanwhile, in a medium bowl, beat together eggs, milk, seasonings, and 2 Tbs. of the parmesean cheese.
- Add to zucchini mixture, and cook, stirring often, until the eggs begin to set.
- Sprinkle the Frittata with remainder parmesean cheese and place the pan under the broiler or in a very hot oven (500)until the top of the Frittata is lightly browned (this happens fast so keep a close watch so it doesn't burn).
- Let stand a few minutes before slicing into wedges.
SPANISH INSPIRED FRITTATA
Make and share this Spanish Inspired Frittata recipe from Food.com.
Provided by Christina S.
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325°F.
- Peel potatoes and cut in half lengthwise. Then cut each half into slivers about the thickness of a fat coin.
- Using an oven-safe pan, sauté the oil, potatoes, onion, garlic, parsley, thyme.
- While frying the vegetables, beat eggs with a generous amount of salt and some pepper. Set aside.
- When potatoes are half-way done, add tomato and continue to sauté until potatoes and tomatoes are fully cooked. This means that the juices that the tomatoes give-off are pretty well evaporated. The vegetables should be tender with not too much moisture in the pan, otherwise the eggs won't set as well.
- Lightly press the potato mixture down into the pan to form a flat layer.
- Pour eggs over the potatoes. You can keep the burner on, but the eggs don't really cook at this step.
- Evenly sprinkle grated cheddar cheese on top of eggs.
- Put pan in the oven and bake until the eggs set, about 20 minutes.
- Cut into slices and serve. Can be served warm, room temperature, and leftovers can be consumed straight out of the fridge!
Nutrition Facts : Calories 358.8, Fat 25.1, SaturatedFat 9.3, Cholesterol 311.7, Sodium 275.6, Carbohydrate 16.2, Fiber 2.1, Sugar 2.5, Protein 17.3
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