ZUCCHINI SPINACH FRITTATA WITH MINI HEIRLOOM TOMATOES
Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!
Provided by Kelly @ trial and eater
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Meanwhile, in an 8 inch cast iron skillet (or similar), heat oil over medium-high heat. Add onion and saute for 1-2 minutes until onion is translucent.
- Add chopped zucchini, bell pepper, oregano and thyme and saute for an additional 4-5 minutes or until zucchini is tender.
- Carefully mix in spinach to vegetables with a spatula while it cooks down. Should only take a minute or so for spinach to cook.
- In a small bowl, whisk together eggs and milk. Add to vegetable mixture in skillet, and cook on stove for 5 minutes.
- Top with tomatoes, salt and pepper, and cheese and bake at 400°F for 10-12 minutes until egg is cooked and cheese is melted. Option to turn on high broiler for 2-3 minutes at end to pop the tomatoes and brown the cheese.
- Sprinkle with nutmeg to finish (optional) and serve!
Nutrition Facts : Calories 216 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 195 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, Sodium 301 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SPINACH & ZUCCHINI FRITTATA
Spinach and Zucchini Frittata - a simple egg & veggie dish that's perfect for breakfast, lunch, or dinner. And it's healthy!
Provided by Melissa | Persnickety Plates
Categories Breakfast Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and spray a 9" pie plate with non-stick spray. Set aside.
- In a large skillet, over medium heat, add some olive oil and the minced garlic.
- Add in the sliced zucchini. Season with salt, pepper, and Montreal chicken seasoning. Stir frequently and let cook for about 5 minutes until tender.
- Meanwhile, in a large bowl, add the eggs, egg whites, milk, and seasonings and whisk to combine.
- Place the cooked zucchini into the bottom of the prepared pie plate. Sprinkle 1/4 cup of cheese over the top.
- Pour the egg mixture on top of the zucchini. Tear/chop up the spinach and sprinkle it over the egg/zucchini. Sprinkle the remaining cheese over the top.
- Bake for 45 minutes or until the center no longer jiggles. Let it cool for approximately 10 minutes then slice and serve.
Nutrition Facts : ServingSize 1 g, Calories 166 kcal, Carbohydrate 6 g, Protein 13 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 159 mg, Sodium 649 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
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.
SPINACH & ZUCCHINI FRITTATA
Quick and easy, this spinach and zucchini frittata is a healthy brunch or dinner recipe. A spinach and zucchini frittata is also a great way to get the whole family to eat (and enjoy) their greens!
Time 1h15m
Yield Serves: 4
Number Of Ingredients 11
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.
Nutrition Facts :
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 AND SPINACH FRITTATA
Categories Egg Vegetable Brunch Vegetarian Lunch Spinach Zucchini Pan-Fry Tarragon Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 32 frittata wedges
Number Of Ingredients 5
Steps:
- In a large non-stick skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté zucchini until it begins to brown. Add spinach and cook, stirring occasionally, until just wilted. Season mixture with salt and pepper. Remove skillet from heat and cool vegetables slightly.
- Preheat oven to 225°F. Grease a large baking sheet.
- In a large bowl beat eggs lightly and stir in vegetables, tarragon, and salt and pepper to taste. In a 9-inch heavy omelet pan heat 1 teaspoon oil over moderately low heat until hot but not smoking and add 1 cup egg mixture, tilting pan to distribute evenly. Cook egg mixture until set underneath but still slightly wet in center, 3 to 4 minutes. Slide frittata halfway out of pan onto prepared baking sheet and fold second half over to make a half circle. (Eggs will continue to cook from residual heat.) Keep frittata warm in oven. Make 3 more frittata with remaining oil and egg mixture in same manner. Keep frittata warm, covered with foil, up to 1 hour.
- Cut each frittata into 8 wedges.
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