Best Courgette Potato And Dill Frittata Recipes

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ZUCCHINI AND POTATO FRITTATA



Zucchini and Potato Frittata image

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

4 tablespoons butter or 4 tablespoons margarine
1 large zucchini, finely diced
1 large potato, finely diced
1 cup chopped fresh mushrooms
1 large onion, finely diced
1/4 cup finely diced bell pepper (red, green, or yellow)
1/2 cup chopped turkey ham (optional)
2 cups shredded cheddar cheese
6 large eggs
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill

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



Potato and Zucchini Frittata image

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

2 large potatoes, peeled and sliced
1 tablespoon olive oil
2 zucchini, sliced
1 large onion, finely chopped
8 eggs
1 teaspoon dried oregano
1 teaspoon cayenne pepper
salt and ground black pepper to taste

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



Potato and Zucchini Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips cooked crumbled turkey bacon, optional

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



Zucchini, Potato, and Dill Frittata - Vegan image

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

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
1/4 teaspoon turmeric
2 teaspoons olive oil
1/2 cup onion, diced
2 garlic cloves, minced
2 cups zucchini, shredded, squeezed dry of excess water
3 new potatoes, cubed 1/2-inch
2 -3 teaspoons dried dill
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

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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