Best Zucchini Corn And Ham Frittatas Recipes

ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
• Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
• Add the onion to the pan and cook until caramelized, 8-10 minutes.
• Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
• Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
• Pour the egg mixture over the vegetables, then top with the bacon.
• Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
• Garnish with parsley, then serve directly from the skillet.
• Enjoy!

ZUCCHINI HAM FRITTATA

Steps:

• In a 9-in. microwave-safe pie plate, combine zucchini and onion. Microwave, covered, on high for 3-4 minutes or until tender; drain., In a bowl, whisk eggs, salt and pepper; stir in cheese and ham. Carefully pour over zucchini mixture. Microwave at 70% power for 8-9 minutes or until a knife inserted in the center comes out clean.

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

ZUCCHINI CORN AND HAM FRITTATAS

Steps:

• Lightly spray 6 hole Texas muffin pan.
• Combine zucchini, chives, onion, corn, ham, cheese's and flour in a large bowl.
• Stir in combined eggs and sour cream.
• Season with salt and pepper.
• Divide mixture evenly into a 6 hole Texas muffin pan.
• Cook in a hot oven (200C) for about 25 minutes or until set and lightly browned.
• Let cool a few minutes before slicing and serving.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

HAM, ZUCCHINI, AND GRUYERE FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add ham and zucchini, season with salt and pepper, and cook about 5 minutes.
• Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

ZUCCHINI FRITTATA

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.

HAM AND CORN FRITTATA

Steps:

• In medium bowl, beat all ingredients except ham and butter with fork or wire whisk until well mixed. Stir in ham.
• In 10-inch nonstick skillet, melt butter over medium-low heat. Pour egg mixture into skillet. Cover; cook 14 to 17 minutes or until eggs are set in center and light brown on bottom. Turn upside down onto serving plate.

CORN, ZUCCHINI, AND PASTA FRITTATA

Steps:

• Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
• In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.