Best Cheesy Zucchini Frittata Recipes

CHEESY RICE AND ZUCCHINI FRITTATA

Cheesy Rice and Zucchini Frittata image

To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.

Provided by Christine Bauer

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

cooking spray
5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
2 cups cooked basmati rice
¾ cup shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 cup milk
4 large eggs, separated, divided
2 teaspoons Sriracha sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup panko bread crumbs

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 23.8 g, Cholesterol 147.3 mg, Fat 11.1 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 5.8 g, Sodium 736.6 mg, Sugar 3.9 g

CHEESY ZUCCHINI FRITTATA

Cheesy Zucchini Frittata image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 6

Ingredients

1 units baking potato
2 tablespoons milk
3 units eggs
1 units olive oil
1 units zucchini
0.5 cups asiago cheese

Steps:

Preheat oven to 375°F. Place potato in a small bowl with enough water to cover and microwave until tender (about 8 minutes). Drain, add milk and mix with a fork: let cool. Mix in the eggs.
In a medium, ovenproof skillet, heat olive oil, 2 turns of the pan, over medium heat. Add the zucchini and cook until tender (about 5 minutes). Add the potato mixture and stir to combine.
Bake until set (about 10 minutes). Sprinkle with cheese on top and bake until melted, about 2 minutes more. Let cool for a minute and slice into wedges.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g