ZUCCHINI AND GOAT CHEESE TART
Steps:
- Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
- Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted - it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
- Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
- Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt 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.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 375 milligrams, Sugar 2 grams, TransFat 0 grams
FOODCHANNEL EDITOR
A staple in Italy, frittatas are often made with fresh vegetables, aromatic herbs and goat cheese (goats commonly graze on the steep coastal hillsides). Recipe courtesy of Williams-Sonoma Kitchen.
Provided by By FoodChannel Editor | April 17, 2015 8:33 pm
Time 10m
Yield -
Number Of Ingredients 8
Steps:
- 1 In a bowl, whisk together the eggs and 1/2 teaspoon of the salt. Set aside. 2 In a deep half of a frittata pan over medium heat, melt 1 tablespoon of the butter. When it forms, add the zucchini and sprinkle with the remaining 1/2 teaspoon salt. Sauté for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds. 3 Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more. 4 Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 tablespoon butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more. 5 Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley. Serve with the arugula salad. 6 Serves 8 to 10.
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 BLOSSOM CORN GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 375 degrees F.
- In a non-stick, oven proof frying pan, heat the oil over medium heat and sautee the shallots until soft for about 3 minutes
- Add the corn and cook for another 2 minutes.
- While the corn is cooking, in a mixing bowl, whisk the eggs, milk, salt, and pepper until well combined.
- Place the zucchini blossoms in the pan a single layer.
- Pour the egg mixture into the pan and cook until it begins to set around edges, lifting frittata with spatula and allowing eggs to flow underneath, about 5 minutes
- Once the eggs have set on the bottom, dot the top of the frittata with goat cheese and place the pan in the oven for about 10 minutes until the top sets.
- Remove the frittata from the oven and let it cool for about 10 minutes.
- When ready to serve, garnish with chive, chive blossoms, and fresh herbs.
LEEK, PROSCIUTTO AND GOAT CHEESE FRITTATA
An oven safe nonsrick 12-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
Provided by Chef mariajane
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoons salt, 1/4 teaspoons pepper in medium bowl until well combinedm about 30 seconds. Set aside eggs.
- Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoons salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8-10 minutes. Stir prosciutto, basil, and half of goat cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
- Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes; when cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen from skillet and slide onto platter or cutting board. Cut into wedges and serve.
SPINACH FRITTATA WITH ZUCCHINI
Spinach frittata with zucchini, sun-dried tomatoes, and goat cheese is a healthy gluten-free breakfast
Provided by Julia
Categories Breakfast
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes. Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has some golden-brown color to it.
- Beat the eggs and buttermilk, cheddar cheese, and sea salt in a mixing bowl. I do so with a fork, but you can also use a hand mixer or whisk.
- Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon to distribute the vegetables evenly. Sprinkle on the goat cheese.
- Transfer the cast iron skillet to the oven and bake 25 to 30 minutes, or until the frittata has set up. Allow frittata to cool 5 minutes before slicing and serving.
Nutrition Facts : Calories 212 calories, Carbohydrate 4 grams carbohydrates, Fat 44 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, ServingSize 1 of 9, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SPINACH, BACON, AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
- Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
- Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.
ZUCCHINI GRATIN (GOAT CHEESE)
This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.
Provided by FlemishMinx
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
- Place the shredded zucchini in a bowl and add salt to taste, mixing well.
- This will be a seasoning as well as an agent to draw out moisture.
- Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
- Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
- Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
- If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
- Add the garlic, mix well and cook 5 minutes more, stirring as needed.
- Stir in the parsley and basil, and remove from heat.
- Allow the mixture to cool to room temperature.
- Beat the eggs and goat cheese together in a bowl.
- This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
- Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
- Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
- Bake until golden brown, approximately 20 to 30 minutes.
OVEN BAKED FRITTATA WITH GOAT CHEESE, ZUCCHINI AND CHERRY TOMATOES
This easy baked frittata is baked in the oven - no stovetop involved. It's made with eggs, goat cheese, parmesan, zucchini and cherry tomatoes. It's perfect to feed a crowd for breakfast or brunch, or for meal prep! Naturally gluten free and high protein.
Provided by Marie
Categories Breakfast Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400F - 200C. Line a 9 x 13 inch (22 x 33 cm) baking dish with non-stick parchment paper.
- Arrange zucchini and tomatoes in the dish.
- In a large bowl, whisk together eggs, milk and parmesan. Season with salt and pepper to taste (keep in mind that the parmesan and goat cheese are already salted).
- Pour over zucchini and tomatoes. Shake the pan a bit to make sure the mixture is well distributed
- Sprinkle with big chunks of goats cheese.
- Bake for 25-30 minutes or until golden and cooked through.
- Remove from the oven and allow to cool slightly. Slice into 6 pieces and serve.
- You can serve the frittata warm or cold. If you serve it cold, store it in an airtight container in the fridge.
Nutrition Facts : ServingSize 1 /6th, Calories 279 kcal, Carbohydrate 5 g, Protein 22 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 252 mg, Sodium 567 mg, Sugar 3 g
GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA
Steps:
- For the Onions:
- Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
- Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
- Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
- If necessary, deglaze the pan with balsamic vinegar or water.
- Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
- For the Frittata:
- Preheat the oven to 350 degrees F.
- In a small bowl, add the eggs, milk, and salt and mix to combine.
- Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
- Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
- Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
- Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
- Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.
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.
ZUCCHINI GOAT CHEESE FRITTATA
An easy yet elegant egg dish for a leisurely weekend morning.
Provided by Deborah
Categories Cheese & Eggs
Number Of Ingredients 8
Steps:
- Beat the eggs together with the milk, and stir in the grated zucchini, basil, and green onions (or chives).
- Season with salt and pepper.
- Heat the oil in a non-stick skillet over medium heat and then once hot pour in the egg mixture.
- Gently lift the edges with a spatula as it cooks to allow the uncooked egg to to move to the bottom.
- Once the egg has begun to set all around the edges, break up the goat cheese and drop it evenly over the top.
- Continue to cook just until the center has almost set. Remove from the heat and let rest for another 2 to 3 minutes to finish cooking.
- Serve hot.
VEGETABLE + GOAT CHEESE FRITTATA
This frittata is loaded with lots of fresh vegetables and then topped with soft and creamy goat cheese. It's a flavor explosion for your taste-buds and the perfect one skillet breakfast or brunch or dinner.
Provided by Laurie McNamara
Categories Breakfast
Time 1h
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees.
- In a large mixing bowl, crack in the eggs and add in the milk, salt and pepper. Whisk until everything is combined. Try not to beat too much air into the eggs and then set aside.
- In a 10-inch oven safe skillet add 1 tablespoon of oil and heat on medium to medium-high. Add in the onions and cook until translucent and soft, about 4 to 5 minutes. Add in the bell pepper, zucchini and a small pinch of salt, stir and cook for an additional 3 to 4 minutes before transferring to a clean bowl.
- Add the remaining tablespoon of oil to the pan. Drop in the tomatoes and a small pinch of salt. Cook the tomatoes until the skin starts to split. Add in the tomatoes and spinach and cook until the spinach has wilted and the mushrooms are tender, about 2 to 3 minutes.
- Reduce the heat under the skillet to medium-low and temporarily remove the skillet off of the heat. Add the bell pepper mixture to the tomatoes and spinach, stir and then spread the veggies into an even layer. Give the pan a chance to cool a little bit, before pouring in the egg mixture.
- Return the pan to the burner and cook until the eggs start to thicken around the edges. Crumble the soft goat cheese and drop it over top of the frittata before sliding the pan on to the middle rack of your oven and bake for 10 to 12 minutes or until the eggs have set, keep in mind that the goat cheese may be bubbling.
- Cool the frittata for a moment before slicing into wedges and serving with a few small (or thinly sliced) basil leaves and perhaps next to a light salad.
Nutrition Facts : ServingSize 1 g, Calories 205 kcal, Carbohydrate 7 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 254 mg, Sodium 172 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 8 g
SPINACH & GOAT CHEESE ZUCCHINI SPAGHETTI FRITTATA
Provided by Ali Maffucci
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Place a 10" skillet over medium heat and add in spinach with pinch of garlic powder. Once wilted, set aside.
- In the same skillet, add in a light layer of spinach, top with zucchini noodles and top with remaining spinach. Season with salt and pepper and then pour in eggs.
- While eggs are cooking, add goat cheese on top. Push some pieces of goat cheese into the eggs, with your finger.
- After the eggs set on the bottom, place the skillet in the oven and bake for 15 minutes. After 15 minutes, pierce the frittata with a knife. If the knife comes out clean, it's done! If not, cook for another 3-5 minutes.
- Serve with toast, arugula salad, fruit, whatever!
More about "zucchini and goat cheese frittata food"
ZUCCHINI AND CHEDDAR FRITTATA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Italian, SpanishTotal Time 35 minsCategory Breakfast & BrunchCalories 317 per serving
- Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
- In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.
ZUCCHINI FRITTATA RECIPE - EATINGWELL
From eatingwell.com
Ratings 3Calories 370 per servingCategory Healthy Frittata Recipes
- Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
- Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
- Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
BAREFOOT CONTESSA | ZUCCHINI & GOAT CHEESE TART | RECIPES
From barefootcontessa.com
- Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside.
- Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
FRITTATA WITH GRATED ZUCCHINI, GOAT CHEESE ... - NYTIMES.COM
From nytimes.com
Estimated Reading Time 3 mins
FRITTATA WITH ZUCCHINI & GOAT CHEESE - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 40 minsServings 10
ZUCCHINI AND GOAT CHEESE FRITTATA - FOOD NETWORK …
From foodnetwork.com
ZUCCHINI NOODLE AND SPINACH FRITTATA WITH GOAT CHEESE ...
From inspiralized.com
Reviews 10Total Time 25 minsEstimated Reading Time 3 mins
- Heat a 10" skillet over medium-high heat. Once pan is heated, coat with cooking spray and add in the zucchini noodles. Toss the noodles until mostly wilted, 2 minutes. Add in the spinach and toss well to combine with the noodles and until mostly wilted, another 2 minutes. Season with salt, pepper, and garlic powder.
- Pour over the eggs. Add the goat cheese on top, pushing the cheese pieces into the egg mixture with your finger. Let cook for 2 minutes or until bottom sets.
- Transfer the pan to the oven and cook for 10 minutes or until eggs set. Slice 4 big slices or 8 smaller ones. Serve.
ZUCCHINI & GOAT CHEESE QUICHE RECIPE | MYRECIPES
From myrecipes.com
3/5 (5)Total Time 2 hrs 50 minsServings 8Calories 217 per serving
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, butter, and cream cheese in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add yogurt; pulse just until mixture comes together. Wrap dough in plastic wrap, and shape into a 1-inch-thick disk. Refrigerate at least 1 hour.
- Roll dough to a 5-inch circle on a lightly floured work surface. Fit dough into a 10-inch removable-bottom tart pan, pressing dough against bottom and up sides of pan. Pierce bottom of dough liberally with a fork. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake at 400° for 15 minutes. Remove pie weights and parchment paper; bake at 400° for 5 minutes or until crust is lightly browned. Cool slightly.
- Place zucchini in a large bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes or until liquid is released. Drain in a colander, squeezing a handful at a time to remove liquid, and pat dry. Combine remaining 1/4 teaspoon salt, milk, thyme, pepper, and eggs in a bowl, stirring with a whisk. Sprinkle ham and goat cheese evenly over bottom of prepared crust; arrange zucchini over cheese. Carefully pour egg mixture over zucchini; top with thyme sprigs. Bake at 400° for 35 minutes or until egg is set. Let stand 10 minutes. Cut into wedges.
GOAT CHEESE AND ZUCCHINI FRITTATA - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 1Calories 310 per servingTotal Time 15 mins
- Heat oil in a small cast iron or other ovenproof skillet and cook onion and zucchini 2 to 3 minutes to soften.
ZUCCHINI FRITTERS & GOAT CHEESE SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (4)Total Time 20 minsCategory AppetizerCalories 392 per serving
ZUCCHINI AND GOAT CHEESE FRITTATA - FOOD AND WINE
From foodandwine.com
Servings 4
- Preheat the broiler. In a large bowl, beat the eggs with the half-and-half and season lightly with salt and pepper.
- In a heavy 9-inch ovenproof skillet, warm the olive oil over moderately high heat. When the oil is almost smoking, pour in the eggs. Reduce the heat to moderately low and scatter the zucchini over the eggs. Dot with the cheese and sprinkle with the dill. Cover and cook until almost set, about 12 minutes.
- Broil the frittata for about 2 minutes, or until the eggs are set. Cut into wedges and serve hot or warm.
SMOKED SALMON FRITTATA WITH ZUCCHINI, SPINACH AND GOAT'S ...
From everyday-delicious.com
Cuisine International, ItalianTotal Time 25 minsCategory Appetizer, Breakfast, Dinner, LunchCalories 405 per serving
- Preheat the oven to 400 °F / 200 °C / Gas Mark 6, no fan (if you have convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Whisk the eggs with milk, dried herbs, and cream together, season with salt and pepper, set aside.
- Rinse the spinach thoroughly and spin dry (when using thick and big leaves, cut off the stalks), chop the garlic finely.
ZUCCHINI, POBLANO, AND GOAT CHEESE FRITTATA | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 30 mins
ZUCCHINI AND GOAT CHEESE FRITTATA — NOT A FANCY KITCHEN
From notafancykitchen.com
Estimated Reading Time 3 mins
MUSHROOM AND ZUCCHINI GOAT CHEESE FRITTATA RECIPE ...
From organicauthority.com
Estimated Reading Time 2 mins
ZUCCHINI, KALE & GOAT CHEESE FRITTATA - HOLISTIC NUTRITION ...
From karinastrobl.com
Estimated Reading Time 40 secs
15 EASY AND HEALTHY FRITTATA RECIPES FOR A VEGGIE-PACKED ...
From msn.com
ZUCCHINI AND GOAT CHEESE FRITTATA - ALL INFORMATION ABOUT ...
From therecipes.info
FRITTATA WITH ZUCCHINI AND GOAT CHEESE - GIVENCHA.COM
From givencha.com
GOAT CHEESE AND ZUCCHINI FRITTATA RECIPES
From tfrecipes.com
ZUCCHINI FRITTATA RECIPE — ZUCCHINI GOAT CHEESE FRITTATA ...
From eatwell101.com
ZUCCHINI AND GOAT CHEESE FRITTATA – RECIPES NETWORK
From recipenet.org
ZUCCHINI AND GOAT CHEESE FRITTATA RECIPES
From tfrecipes.com
FRITTATA WITH ZUCCHINI AND GOAT CHEESE RECIPES
From tfrecipes.com
ZUCCHINI WITH GOAT CHEESE RECIPES
From tfrecipes.com
ZUCCHINI AND GOAT CHEESE FRITTATA | GOAT CHEESE RECIPES ...
From pinterest.com
ZUCCHINI AND GOAT CHEESE FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
ZUCCHINI & GOAT CHEESE FRITTATA - LA MADELEINE
From lamadeleine.com
HAM CHEESE AND SPINACH FRITTATA - ALL INFORMATION ABOUT ...
From therecipes.info
ZUCCHINI AND GOAT CHEESE FRITTATA | CLAIRE ROBINSON | FOOD ...
From crecipe.com
CARAMELIZED ONION FRITTATA WITH ARTICHOKE HEARTS, ZUCCHINI ...
From splendidtable.org
ZUCCHINI AND GOAT CHEESE FRITTATA - SERIAL HOME COOKING
From serialhomecooking.com
ZUCCHINI AND GOAT'S CHEESE FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love