Zucchini And Gruyere Frittata Squares Food

HAM, ZUCCHINI, AND GRUYERE FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add ham and zucchini, season with salt and pepper, and cook about 5 minutes.
• Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

POTATO BASIL FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
• Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
• Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.

BREAKFAST FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter.
• Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool.
• Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture.
• Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve.

SQUASH BLOSSOM FRITTATA SQUARES

Steps:

• Soak 1/2 cup bread cubes in 1/2 cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add 1/4 cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375 degrees F until set, 20 minutes. Cut into pieces.

ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS

Steps:

• Preheat oven to 400F degrees.
• TO MAKE CRUST:.
• Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
• TO MAKE FILLING:.
• In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
• With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
• Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
• TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
• Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
• Good served warm, cold or at room temperature.

BAKED ZUCCHINI SQUARES

Steps:

• In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.