Zucchini Squash Egg Frittata Food

ZUCCHINI & SQUASH EGG FRITTATA

Steps:

• 1. Preheat oven to 350 degrees
• 2. Beat eggs in a small bowl for about 1 minute or until frothy, set aside. Lightly spray an oven safe skillet with cooking spray. Cook zucchini and squash in skillet at medium heat for 2 to 3 minutes, or until tender.
• 3. Pour eggs over cooked squash mixture and cook over medium heat for about 3 minutes or until bottom is firm(top will be moist) Top with cheese.
• 4. Bake in pre-heated oven, 5 to 8 minutes or until cheese melts. Cut into wedges immediately before serving.
• 5. Calories-171 total fat- 8 g Fiber- 1g Carbs-4g Sodium 404g Protein-12g
• 6. **** can serve with sour cream

HERB FRITTATA WITH ZUCCHINI AND YELLOW SQUASH

Steps:

• Heat butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.
• Preheat broiler, with the rack about 7 inches from heat source. Meanwhile, whisk together eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.
• Add egg mixture to skillet; cook until bottom is set and golden, about 4 minutes. Continue to cook, gently shaking pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press zucchini and squash on top, overlapping slightly in concentric circles.
• Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with remaining tablespoon oil. Garnish with whole chives.

POTATO AND ZUCCHINI FRITTATA

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.

ZUCCHINI FRITTATA

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.

ZUCCHINI AND TOMATO FRITTATA

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.

ZUCCHINI BLOSSOM FRITTATA

Steps:

• Gently rinse and dry zucchini blossoms. Preheat broiler.
• Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and piment d'Espelette.
• Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley.

EASY KETO ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a medium iron skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini and cook until tender, about 3 minutes. Season with salt and black pepper.
• Whisk eggs, cream, and nutmeg in a bowl. Pour over zucchini mixture and sprinkle with Gouda cheese.
• Place iron skillet in the preheated oven and bake until golden and set, 15 to 20 minutes.

FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)

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.

SPAGHETTI SQUASH FRITTATA

Steps:

• Preheat oven to ~375.
• Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.
• Add onion and garlic and saute 3-4 minutes until just starting to brown.
• Add zucchini, saute for 1-2 minutes.
• Add spaghetti squash, artichokes (optional), salt, and pepper; saute a 4-6 minutes more, stirring occasionally.
• Spread mixture evenly in pan.
• Add broth or water to eggs, mix, and pour over top of mix.
• Swirl the pan around to get the egg into every nook & cranny.
• Turn heat down a tish and cook until bottom of egg is set.
• Top mixture with shredded cheese and place into oven until cheese is melted (~5 min).
• Switch oven to broil and broil until cheese is golden brown.
• Remove and cool for ~10 minute.
• Cut, serve, and enjoy!

FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
• Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
• Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
• Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.

ZUCCHINI FRITTATA WITH BLOSSOMS

Steps:

• In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
• Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.

ZUCCHINI FRITTATA

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.

MUSHROOM ZUCCHINI FRITATTA

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.