ONION AND ZUCCHINI FRITTATA TO GO
One of my favorite Provençal omelets is a sweet onion omelet, whose name in Provençal means "harvester's omelet." Workers would carry these types of omelets to the fields and eat them as a midmorning meal. I think they're suitable for just about any meal.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 45m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a heavy 8-inch nonstick omelet pan and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft and sweet, about 10 minutes. Add the garlic and the zucchini, and cook, stirring often, until the zucchini has wilted, about 3 more minutes. Remove from the heat.
- Beat the eggs in a medium bowl and add the milk and salt and pepper to taste. Stir in the onion and zucchini mixture and mix well. Clean and dry the pan.
- Heat the remaining olive oil over medium-high heat in the omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl 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. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 496 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO AND ZUCCHINI FRITTATA
This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.
Provided by Tatiana
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
- Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
- Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 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 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 ONION FRITTATA
A great way to use up that extra garden zucchini that's also good for lunch or a quick supper. This recipe comes from Southern Living.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees Farenheit.
- Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat.
- Add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender.
- Remove from heat and stir in 1/4 cup grated Parmesan cheese.
- Whisk together eggs with the milk, salt and pepper for least 1 minute, or until well blended, then pour over the vegetable mixture.
- Bake for 13 to 15 minutes or until set.
- Then, increase the oven temperature to broil, and broil 5 1/2 inches from heat for 1 to 2 minutes or until the edges are lightly browned.
- Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil.
- Garnish with the tomato if desired.
Nutrition Facts : Calories 250.5, Fat 19.8, SaturatedFat 8, Cholesterol 306, Sodium 661.4, Carbohydrate 5.6, Fiber 1.1, Sugar 2.5, Protein 13
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.
POTATO AND ZUCCHINI FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
- Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
- Preheat the oven broiler to medium-high.
- Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
- Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Nutrition Facts : Calories 255, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 985 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 18 grams
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 AND TOMATO FRITTATA
Serve this hearty egg dish at breakfast, lunch, or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 163 g, Fat 11 g, Fiber 1 g, Protein 11 g
ZUCCHINI FRITTATA
If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 6
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
A frittata is a flat omelet with a medley of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard.
Provided by _Pixie_
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wide frying pan over medium heat.
- Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes).
- Remove from heat and let cool slightly.
- Beat eggs lightly with pepper, basil, and oregano.
- Stir in cheese and vegetables.
- Pour into a greased 9-inch pie pan.
- Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.
- Serve hot or at room temperature.
Nutrition Facts : Calories 194.5, Fat 14.2, SaturatedFat 5.1, Cholesterol 200.7, Sodium 329.1, Carbohydrate 3.4, Fiber 0.6, Sugar 1.7, Protein 13.3
ONION FRITTATA
This makes an ideal side dish to serve with grilled chicken or fish. Can also be used as a breakfast dish!
Provided by Norahs Girl
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the butter, garlic, diced chili and onions in a frying pan and fry gently until the onions are a nice golden brown.
- Beat the six eggs well with the salt and pepper.
- Scoop the onions out of the pan and mix with the eggs.
- Melt the extra butter in the pan and pour in the egg mixture.
- Cook on both sides until browned Slice in wedges and serve hot.
Nutrition Facts : Calories 188.3, Fat 13.1, SaturatedFat 6.7, Cholesterol 232.9, Sodium 130.4, Carbohydrate 10.8, Fiber 1.4, Sugar 4.7, Protein 7.4
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
ARTICHOKE & ONION FRITTATA
Make and share this Artichoke & Onion Frittata recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill on medium-high. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through.
- Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
- Pour the egg mixture over the artichoke mixture. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board.
- Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.
ZUCCHINI AND POTATO FRITTATA
Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!
Provided by Epi-curious
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
- Set aside to cool slightly.
- Butter the bottom and sides of a glass 13x9 Baking dish.
- In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
- Add the fresh parsley and dill to the egg mixture and stir well.
- Add the shredded cheese to the egg mix and stir well.
- Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
- Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
- Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.
Nutrition Facts : Calories 545.4, Fat 37.9, SaturatedFat 21.7, Cholesterol 368.9, Sodium 578.3, Carbohydrate 25, Fiber 4.1, Sugar 5.5, Protein 27.7
GARLIC ZUCCHINI FRITTATA
I love serving foods that both complement and contrast with each. This flavorful egg dish can be made in minutes and easily doubled. Sometimes I use leftover taco meat or chopped ham instead of bacon.-Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. ovenproof skillet, melt butter over medium-high heat. Add the onion and garlic; saute for 1 minute. Add the zucchini; cook for 3 minutes or until tender. , In a large bowl, beat eggs and mustard. Pour into skillet. Sprinkle with the bacon, salt and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 7 minutes. , Place skillet under the broiler, 6 in. from the heat, for 30-60 seconds or until the eggs are completely set. Sprinkle with cheese and green onions. Broil 30 seconds longer or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 214 calories, Fat 15g fat (6g saturated fat), Cholesterol 338mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
More about "zucchini onion frittata food"
20 MINUTE ZUCCHINI ONION FRITTATA FOR TWO - THE BEADER …
From thebeaderchef.com
Servings 2Total Time 20 minsEstimated Reading Time 3 minsCalories 272 per serving
- In a medium sautée pan on medium heat, heat oil and sautée the zucchini and onions with a little salt and pepper to taste until softened, about 5 minutes.
ZUCCHINI AND ONION FRITTATA RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
ZUCCHINI-AND-ONION FRITTATA | HY-VEE
From hy-vee.com
CARAMELIZED ONIONS PEPPERS AND ZUCCHINI FRITTATA
From skinnytaste.com
FRITTATA WITH ZUCCHINI, GREEN ONIONS AND FETA
From williams-sonoma.com
33 FRESH ZUCCHINI RECIPES | SOUTHERN LIVING
From southernliving.com
ZUCCHINI-ONION FRITTATA RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 6-8Total Time 47 minsCategory Breakfast
CARAMELIZED ONION & ZUCCHINI FRITTATA - LEX EATS
From lexeats.com
ZUCCHINI ONION FRITTATA - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
ZUCCHINI AND ONION FRITTATA - WOMEN FITNESS
From womenfitness.net
ZUCCHINI FRITTATA | KING ARTHUR BAKING
From kingarthurbaking.com
ZUCCHINI-ONION FRITTATA - DIABETIC GOURMET MAGAZINE
From diabeticgourmet.com
ZUCCHINI-ONION FRITTATA - GLUTEN FREE RECIPES
From fooddiez.com
10 BEST GLUTEN FREE ZUCCHINI FRITTATA RECIPES | YUMMLY
From yummly.com
FRITTATA WITH ZUCCHINI, GREEN ONIONS AND FETA | WILLIAMS SONOMA
ZUCCHINI, ONION & TOMATO FRITTATA | INSPIRATION KITCHEN
From inspirationkitchen.com
THE BEST ZUCCHINI RECIPES YOU NEED TO TRY - THE PACK REPORT
From duluthpack.com
ZUCCHINI FRITTATA RECIPE | EATINGWELL
From eatingwell.com
SICILIAN FRITTATA WITH POTATOES & ZUCCHINI - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
ZUCCHINI-ONION FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
EASY ZUCCHINI FRITTATA | CAMILA MADE
From camilamade.com
MEDITERRANEAN VEGETABLE FRITTATA - HOW TO MAKE A VEGETABLE …
From themediterraneandish.com
ZUCCHINI AND ONION FRITTATA | PEARLPOINT NUTRITION SERVICES®
From pearlpoint.org
ZUCCHINI & ONION FRITTATA | COUPLE IN THE KITCHEN
From coupleinthekitchen.com
BAKED ZUCCHINI FRITTATA | VERY BEST BAKING - CARNATION®
From verybestbaking.com
FRITTATA RECIPE WITH ZUCCHINI & FRESH TOMATOES THAT YOU WILL LOVE
From the-bella-vita.com
ZUCCHINI AND ONION FRITTATA - PIONEER THINKING
From pioneerthinking.com
ZUCCHINI FRITTATA - NOURISH EVOLUTION
From nourishevolution.com
THE BEST POTATO AND ZUCCHINI FRITTATA RECIPE | FOODAL
From foodal.com
VEGAN ZUCCHINI AND RED ONION FRITTATA (GLUTEN-FREE)
From delscookingtwist.com
ZUCCHINI FRITTATA - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
ZUCCHINI FRITTATA RECIPE WITH RICOTTA - SHE LOVES BISCOTTI
From shelovesbiscotti.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