Zucchini Frittata For Two Food

ZUCCHINI FRITTATA FOR TWO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 small ramekins.
• Place grated zucchini, grated onion, and melted butter in a microwave-safe dish. Microwave on high for 1 minute. Divide zucchini mixture in half and transfer to the prepared ramekins. Sprinkle with 1/2 cup horseradish Cheddar cheese.
• Whisk eggs and half-and-half together in a small bowl. Season with salt and pepper. Pour egg mixture over zucchini. Sprinkle with Parmesan cheese and Swiss cheese.
• Bake in the preheated oven until firm in the center, 15 to 20 minutes. Remove from the oven and sprinkle with remaining 2 teaspoons horseradish Cheddar.

ZUCCHINI FRITTATA

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.

FRITTATA WITH ZUCCHINI

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 FOR TWO

Steps:

• Preheat oven to 375 degrees F.
• Steam or microwave broccoli just until tender.
• In an oven safe skillet, saute onions and pancetta until onions are translucent. Add garlic. Saute for additional 2-3 minutes.
• Add broccoli to skillet and mix all ingredients well. Remove pan from heat.
• In a small bowl, lightly beat eggs and seasonings together.
• Pour egg mixture over skillet ingredients. Do not stir. Sprinkle cheese on top.
• Place skillet in oven and bake on center rack for 17-20 minutes.
• Slice into wedges and serve warm or cold.

ZUCCHINI FRITTATA

Steps:

• Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover Roasted Zucchini, Onion, and Peppers; place in pie plate.
• In a large bowl, beat eggs with grated Parmesancheese, coarse salt, and ground pepper; pour over vegetables.
• Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

ZUCCHINI FRITTATA

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.

ZUCCHINI FRITTATA WITH BLOSSOMS

Steps:

• In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
• Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.

ZUCCHINI OVEN FRITTATA

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.

EASY FRITTATA FOR TWO

Steps:

• 1. In a bowl, combine eggs, basil, salt and pepper. Set aside.
• 2. Heat oil in a small, no-stick skillet. Add veggies and green onion. Cook, uncovered for about 5 minutes or until veggies are crisp-tender, stirring occasionally. Stir in meat just long enough to warm.
• 3. Pour egg mixture over the veggies in the skillet. Cook over medium heat and as egg mixture sets, run a spatula around the sides, so that uncooked portions can slide underneath. Continue until egg mixture is almost set. Surface should be just a little moist. Sprinkle top with the cheese.
• 4. Pre-heat broiler. Place skillet 4-5 inches from heat and broil for 1-2 minutes or util top is set and cheese is melted.
• 5. Enjoy.

ZUCCHINI FRITTATA

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.

ZUCCHINI AND TOMATO FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
• In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
• Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.