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
SKILLET FRITTATA
No need to crank up the oven to make this cheesy, veggie-licious frittata. It's made in one skillet and serves six happy campers.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wrap handle of 10-inch nonstick skillet with foil. Heat oil in skillet on medium heat. Add chopped vegetables and hash browns; cook 5 min., stirring occasionally.
- Whisk eggs, water and mustard until blended; pour over vegetable mixture. Cook 10 min. or until center is almost set; top with cheese.
- Heat broiler. Broil frittata, 6 inches from heat, 5 min. or until cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
GOUDA TURKEY FRITTATA
Steps:
- In a 10-in. ovenproof skillet, saute zucchini and shallots in oil and butter until tender., In a small bowl, whisk eggs and water; stir in turkey and seasonings. Pour egg mixture into skillet; cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set. , Uncover skillet; sprinkle with cheese. Broil 6 in. from the heat for 2-3 minutes or until eggs are completely set. Cut into wedges.
Nutrition Facts : Calories 171 calories, Fat 11g fat (5g saturated fat), Cholesterol 175mg cholesterol, Sodium 256mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.
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 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.
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.
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.
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
BREAKFAST SKILLET FRITTATA
This is a great, easy recipe when you are looking for something a little different for breakfast--especially when you have guests. The variations are limited only by your imagination, and what's in the fridge. Try different cheese combinations, and different types of sausage.
Provided by Pokey in San Antonio
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown and drain sausage. Set aside. You can use any sausage. Diced smoked sausage is a great substitute.
- Lightly brown potatoes in hot oil in a 10" skillet.
- Add onion and diced peppers, and cook till onions are translucent.
- Salt and pepper to taste.
- Note: In place of the potatoes, onions, and peppers, you can use Orida's O'Brian style potatoes. Prepare according to instructions.
- Lightly scramble eggs in a bowl with half and half, hot sauce and baking soda.
- Spread potato and sausage out evenly in skillet and pour eggs over. Tilt and rotate the pan to ensure even coverage of the eggs.
- Add diced pepper jack cheese. You can use any cheese you have on hand. I've made this with mozzarella, provolone, gouda, you name it.
- Salt and pepper mixture.
- Cover with grated cheddar cheese. Again, you can use what ever is on hand, but I have found the sharp cheddar is best here.
- Cook on the stove until bottom is set.
- Transfer to pre heated oven (350 degrees). Bake for 10 minutes.
- Switch to broil on medium until the cheese is just starting to brown and the eggs are set.
- Let stand for 15 minutes, then slice and serve.
Nutrition Facts : Calories 630.1, Fat 49.6, SaturatedFat 20, Cholesterol 303.7, Sodium 1826.5, Carbohydrate 17.6, Fiber 2, Sugar 1.7, Protein 27.9
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