FRITTATA WITH ZUCCHINI
A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride. This one is made with zucchini from the garden; if yours have flowers - throw them in too!
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.
- Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined.
- When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine.
- Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes.
- To serve, turn the frittata out onto a cutting board top-side-up. Slice and eat with Tuscan bread.
SOUTHWEST FRITTATA
Typically a frittata not a formal dish and thrown together with leftovers. Frittatas have become very popular in recent years with cooks coming up with creative combinations. This Southwest frittata is a great example of this. A hash of spicy sausage, peppers, onions, and potatoes elevates this to a more formal dish. Pepper jack...
Provided by julie merriman
Categories Eggs
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. In a 12-inch cast iron pan or large ovenproof sauté pan, add oil and sausage.
- 2. Cook, stirring often to break up the sausage until no longer pink - about 5 minutes.
- 3. Remove sausage to a paper towel-lined plate with a slotted spoon and set aside.
- 4. Into the pan, add the onion, pepper, jalapeno, and garlic. Season with salt and pepper. Cook, stirring often until veggies are softened - about 8 minutes.
- 5. Add the sausage back into the pan and stir to combine.
- 6. Add the potatoes and stir.
- 7. In a bowl, whisk together the eggs and milk. Season with salt, pepper, and dill.
- 8. Pour egg mixture over top of the hash tilting the pan to evenly distribute the eggs.
- 9. Sprinkle the cheese over top and place pan in the oven.
- 10. Cook until cheese is bubbly and browned and eggs are done about 10 minutes.
- 11. Remove from oven and invert the frittata onto a cutting board or serving platter. Or, this can be served from the pan. Slice and serve with a dollop of sour cream and the pico de gallo.
ZUCCHINI OVEN FRITTATA
A delicious, easy frittata recipe full of good vegetables and topped with cheeses.
Provided by BZEEFMOM
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 30m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
- Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
- Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 9.2 g, Cholesterol 209.2 mg, Fat 20 g, Fiber 2.4 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 617.7 mg, Sugar 4.1 g
SOUTHWESTERN FRITTATA
Love this recipe . . . it's become our comfort food on the boat. Great for breakfast, late night dinner and so easy to make, even in my little galley. Serve with salsa, fresh fruit and biscuits.
Provided by Galley Wench
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat frying pan with oil.
- Saute onions, potatoes and peppers until tender.
- Add eggs and seasoning.
- Cook on low heat, tilting pan and lifting potatoes to distribute.
- Cook until set.
- Remove from burner.
- Spring with cheddar chees and cover for a few minutes to melt cheese.
Nutrition Facts : Calories 329.2, Fat 21.4, SaturatedFat 7.7, Cholesterol 339.5, Sodium 531.4, Carbohydrate 17.9, Fiber 1.7, Sugar 2.6, Protein 16.3
PERFECT FRITTATA WITH ZUCCHINI AND PROVOLONE
This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes. Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)
- Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined. Stir in basil, 1/2 teaspoon salt, and pepper. Pour egg mixture into skillet; cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
- Sprinkle with provolone, pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.
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.
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