LEFTOVER PASTA FRITTATA
This frittata recipe answers the question of what to do with leftover pasta-or what to make when you're looking for a hearty meal. When testing different pasta types, we found that long, thin strands, such as spaghetti or linguine, are ideal because they cradled the egg nicely. We added bright cherry tomatoes, creamy mozzarella and sharp Parmesan for extra freshness and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
- Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
- Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.
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 TOMATO FRITTATA
" 'Frittata' is Italian for 'omelet,' and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It's great for a quick late-night bite." Kim Sosebee - Cleveland, Georgia
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside. , In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 484mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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-TOMATO FRITTATA
Make and share this Zucchini-Tomato Frittata recipe from Food.com.
Provided by Gingerbear
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
- Set aside.
- In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
- Repeat with the rest of the zucchini and reserve.
- Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
- Return the zucchini to the skillet, evenly distributing it.
- Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
- Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
- Invert it onto a plate, cut into slices and serve.
Nutrition Facts : Calories 130.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 188.8, Sodium 269.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2.3, Protein 8.4
ZUCCHINI TOMATO PASTA FRITTATA
Although the original recipe did not call for garlic, I like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. This makes a wonderful light dinner served with a side salad. If desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. This is very good, and a great way to use up any leftover spaghetti or linguine pasta.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 45m
Yield 6-8 wedges
Number Of Ingredients 13
Steps:
- In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
- In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
- Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
- Heat oil in the frypan.
- Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
- At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
- Set oven to 400°F and transfer the frypan to the oven.
- Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
- Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
- Cut into wedges and serve.
Nutrition Facts : Calories 371.9, Fat 27.3, SaturatedFat 11.7, Cholesterol 289.3, Sodium 218.4, Carbohydrate 19.3, Fiber 3.2, Sugar 2.4, Protein 13.5
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.
ZUCCHINI AND TOMATO FRITTATA
This is a wonderful way to make use of those bountiful tomatoes and zucchini from summer gardens.It makes a delicious brunch or special Sunday breakfast.We've even had it as a light summer dinner. I usually serve this with a fruit salad or green salad on the side, and breadsticks or rolls. Originally from the Houston Chronicle food section.
Provided by Leslie in Texas
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a 10-inch nonstick ovenproof skillet over medium heat, warm oil.
- Add onion, zucchini, and thyme.
- Cover and cook, stirring often, until vegetables are tender, but not browned, 7 to 8 minutes.
- Uncover and cook until liquid has evaporated. Season with salt and pepper and remove from heat.
- In a medium bowl, whisk together eggs, milk, and cheese; season with salt and pepper.
- Pour over vegetables,gently lifting them to let egg mixture coat bottom of pan.
- Starting with the outer edge, arrange tomato slices, slightly overlapping, in a circular pattern on top of the egg mixture to cover it entirely.
- Cook over medium low heat until sides are set but top is still slightly runny, 15 to 20 minutes.
- Transfer to oven, cook until center is firm and tomatoes are browned, about 10 to 15 minutes.
- To serve, gently loosen frittata with a heatproof spatula and slide onto a serving plate.
Nutrition Facts : Calories 167.2, Fat 11.3, SaturatedFat 4.6, Cholesterol 225.6, Sodium 160.6, Carbohydrate 6.1, Fiber 1.5, Sugar 3.3, Protein 11
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TOMATO AND ZUCCHINI FRITTATA RECIPE (SUMMER BREAKFAST)
From skinnytaste.com
5/5 (18)Total Time 30 minsCategory Breakfast, Brunch, LunchCalories 172 per serving
- Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
- Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
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