ZUCCHINI AND POTATO FRITTATA
Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!
Provided by Epi-curious
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
- Set aside to cool slightly.
- Butter the bottom and sides of a glass 13x9 Baking dish.
- In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
- Add the fresh parsley and dill to the egg mixture and stir well.
- Add the shredded cheese to the egg mix and stir well.
- Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
- Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
- Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.
Nutrition Facts : Calories 545.4, Fat 37.9, SaturatedFat 21.7, Cholesterol 368.9, Sodium 578.3, Carbohydrate 25, Fiber 4.1, Sugar 5.5, Protein 27.7
POTATO AND ZUCCHINI FRITTATA
This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.
Provided by Tatiana
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
- Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
- Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g
POTATO AND ZUCCHINI FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 255, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 985 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 18 grams
ZUCCHINI, POTATO, AND DILL FRITTATA - VEGAN
After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).
Provided by Kozmic Blues
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F
- Steam cubed potatoes in a veggie steamer for 7-8 minutes.
- In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add remainder of dried spices, and stir to coat.
- Add the shredded zucchini and potatoes and saute for 3 more minutes.
- Add the minced fresh garlic saute for 1 minute.
- Transfer the cooked zucchini/potato mixture to the tofu and combine well.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400°F for 30 minutes.
- Let the frittata sit for 10 minute before serving.
Nutrition Facts : Calories 264.1, Fat 7.9, SaturatedFat 1.4, Sodium 301.5, Carbohydrate 35.3, Fiber 7.8, Sugar 4.1, Protein 18.3
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