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.
VEGETABLE FRITTATA WITH ASIAGO CHEESE
Vegetable Frittata with Asiago Cheese
Categories Cheese Egg Tomato Breakfast Brunch Sauté Low Carb Low Fat Vegetarian Basil Spinach Bell Pepper Zucchini Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
- Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
- Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.
ZUCCHINI OVEN FRITTATA
A delicious, easy frittata recipe full of good vegetables and topped with cheeses.
Provided by BZEEFMOM
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 30m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 9.2 g, Cholesterol 209.2 mg, Fat 20 g, Fiber 2.4 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 617.7 mg, Sugar 4.1 g
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 ASIAGO
Zucchini and garlic fried in olive oil and topped with Asiago cheese in the broiler - I can assure you, whether you like zucchini or not, you will love this.
Provided by Dugyb
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a frying pan on medium heat.
- Score zucchinis, add a squeeze of lemon juice and add salt and pepper lightly. Let marinate for a few minutes.
- Add garlic bits to the olive oil.
- Brown both sides of zucchinis in the garlic and oil.
- Sprinkle asiago cheese on cut side of zucchinis and oven broil on a cookie sheet until cheese browns.
- Serve while warm.
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.
MUSHROOM ZUCCHINI FRITATTA
Surprisingly hearty, with a fresh veggie flavor as big as its serving size, this cheesy frittata qualifies for a nice lunch option or late-night supper, too. -Michelle Sandoval, Escalon, California
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray., In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs., Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 182mg cholesterol, Sodium 391mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
ZUCCHINI & GOUDA SKILLET FRITTATA
This is a version of a skillet dish that my mother-in-law, Millie, created to use up all that extra summertime zucchini. The Gouda melts beautifully, but you can make it with Swiss or sharp cheddar, too. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Combine the first 5 ingredients; set aside. In a large nonstick skillet, melt butter over medium heat. Add zucchini and onion. Cook until tender, 6-8 minutes; remove., In same skillet, heat oil over medium heat. Add egg mixture. Cook until set, gently lifting edges of cooked egg to allow liquid to run underneath. Top with zucchini mixture, diced tomato and cheese. Cover and cook until cheese is melted, 2-3 minutes. Sprinkle basil on top.
Nutrition Facts : Calories 238 calories, Fat 19g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 462mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
ZUCCHINI ASIAGO FRITTATA
Make and share this Zucchini Asiago Frittata recipe from Food.com.
Provided by keen5
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice and quarter zucchini (not too thin) and melt butter in saute pan.
- Add zucchini and saute until heated through but not browned.
- Empty zucchini from pan into bowl and set aside.
- Saute Canadian bacon on same pan until lightly browned.
- Remove from heat and fold into zucchini.
- Spread zucchini/bacon mixture in an even layer in a glass 9 x 13-inch baking dish.
- Sprinkle with half (2 ounces) of the Asiago cheese.
- Whisk together eggs and half& half.
- Pour egg mixture over zucchini.
- Sprinkle all the Monterey Jack cheese over entire pan.
- Bake, uncovered, for 25 to 30 minutes at 325 degrees.
- Remove from oven and sprinkle remaining Asiago cheese over the frittata.
- Return pan to oven until cheese is melted and light brown, approximately 5 minutes.
Nutrition Facts : Calories 321.6, Fat 25.9, SaturatedFat 13.9, Cholesterol 370.4, Sodium 285, Carbohydrate 4, Fiber 0.6, Sugar 1.8, Protein 18.4
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