Zucchini Scallion Frittata Cups Food

ZUCCHINI SCALLION FRITTATA CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
• Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
• Bake in preheated oven until set in the middle, 30 to 35 minutes.

ZUCCHINI-SCALLION FRITTERS

Steps:

• Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
• Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
• Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.

FRITTATA WITH SCALLIONS

Steps:

• Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly.
• Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend.
• Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.

ZUCCHINI-SCALLION FRITTERS

Steps:

• Place zucchini in a colander set in sink, and toss with the 1 teaspoon coarse salt; let drain 10 minutes; press out as much liquid as possible.
• Whisk egg in large bowl; mix in zucchini, scallions, flour and the pepper until combined.
• Heat oil in a large skillet over medium heat; cook fritters in batches; drop mounds of batter (2 tablespoons each) into skillet; flatten slightly, cook, turning once, until browned, 4 to 6 minutes.
• Transfer to a paper-towel-lined plate; sprinkle with salt to taste; repeat with remaining batter, serve immediatly, with sour cream.

PERFECT FRITTATA WITH ZUCCHINI AND PROVOLONE

Steps:

• Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes. Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)
• Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined. Stir in basil, 1/2 teaspoon salt, and pepper. Pour egg mixture into skillet; cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
• Sprinkle with provolone, pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.