Zucchini Red Pepper And Feta Frittata Food

MEDITERRANEAN VEGETABLE FRITTATA RECIPE

Steps:

• Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
• In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
• Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
• Turn the oven heat down to 400°F.
• In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
• Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
• Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
• Serve with more feta cheese and a garnish of fresh parsley.

SPINACH & ZUCCHINI FRITTATA

Steps:

• Preheat oven to 325°F (160°C).
• In non-stick skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add zucchini; cook, stirring, for 5 minutes.
• In bowl, combine cheese, parsley, eggs, spinach, salt, pepper and nutmeg; stir in zucchini mixture.
• Spoon into lightly greased 9-inch (23 cm) pie plate.
• Bake in preheated 325°F (160°C) oven until set but still moist in centre, 35 to 45 minutes. Serve hot or cold.

VEGETABLE FRITTATA WITH FETA

Steps:

• Heat broiler.
• Microwave cream cheese spread in medium microwaveable bowl on HIGH 10 sec. Add 5 eggs; whisk until blended.
• Heat oil in large ovenproof skillet on medium heat. Add vegetables; cook and stir 3 min. or until crisp-tender. Stir in cream cheese mixture; top with 1/4 cup feta. Cook 5 min. or until center of frittata is almost set. Slip remaining egg onto top of frittata; sprinkle with remaining feta, then thyme.
• Broil, 4 inches from heat, 4 to 5 min. or until egg white is set and yolk is cooked to desired doneness.

ZUCCHINI, RED PEPPER AND FETA FRITTATA

Steps:

• In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
• Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
• Pour into the skillet; reduce the heat to medium-low.
• Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
• Broil for 3 to 5 minutes or until golden brown and set.
• Cut into wedges.

POTATO AND RED PEPPER FRITTATA

Steps:

• Add olive oil to your skillet, heat on medium heat and sauté the diced onion for 2 minutes.
• Add cubed potatoes, a pinch of salt and stir. Reduce heat to low, cover and cook potatoes for 10-15 minutes, stirring occasionally, until tender.
• Uncover and stir in the diced red pepper, a pinch of salt, and black pepper (to taste). Cover and cook 5 minutes longer.
• Preheat your oven to broil. Meanwhile, in a medium sized bowl beat the eggs, Parmesan cheese, milk, parsley and salt and pepper.
• Uncover the skillet and add an extra drizzle of oil to the pan if the bottom is dry. Pour the egg mixture evenly over the vegetables. Let cook about 2 minutes until the underside begins to set.
• Transfer the skillet to the oven and broil until the top is golden brown and puffy, about 4-5 minutes. Check on the frittata every minute and rotate the pan for even browning of the top.
• Remove the skillet from the oven. Use a spatula to carefully transfer the frittata to a serving plate. Cut into wedges and serve hot, warm or at room temperature.

BELL PEPPER AND ZUCCHINI FRITTATA

Steps:

• In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
• In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
• In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
• Sprinkle the remaining 1/3 cup Parmesan over the top.
• (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
• Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
• Enjoy!