Egg White Frittata With Zucchini Black Olives And Chard Recipes

Steps:

• Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

Steps:

• Preheat oven to 325 degrees F.
• Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
• In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

Steps:

• In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese., Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.

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.

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 12-cup muffin tin by coating each cup with cooking spray. In a large bowl, whisk together eggs, salt & pepper.
• Transfer egg mixture to a 2 cup measuring cup, add water till you have 2 cups of liquid(if you have extra water, dont worry just dump it).
• Mix mixture till it is all even.
• Fill each muffin cup with egg mixture to no more than 3/4 full.
• Bake for 15min, take out of oven and sprinkle with goat cheese, continue baking for another 5-10 till egg is set and the tops of the frittatas are starting to brown. Run a knife around the edge of each frittata and gently life them out. Serve Immediately.

Steps:

• 1. Spray an omelet pan or small skillet with cooking spray. Make sure you coat it nice and thick so the frittata doesn't stick. Heat pan on med. high heat.
• 2. Saute zucchini until tender and slightly wilted.
• 3. Pour egg whites over zucchini. Top with parmesan cheese.
• 4. Cover and cook until eggs are opaque and firm.
• 5. Remove from heat. Slide a plate upside down over the top of the skillet. Quickly flip the skillet and plate upside down, so the frittata is now zucchini side up on the plate.
• 6. Sprinkle with parsley and black pepper for an elegant look.

Steps:

• Pre heat oven to 350°F
• Bring a cup cake pan and brush 4 cups with olive oil.
• Whisk the egg whites with pepper, salt and parsley flakes.
• Pour the egg mix into the 4 cups.
• Add the mushrooms and Feta to the egg mix evenly.
• Bake it for 25 minutes.
• After you take the pan out let it set for 2 minutes then serve.

Steps:

• Generously sprinkle zucchini pieces with fine sea salt and set aside on a cutting board or in a colander for about 30 minutes.
• Blot the zucchini with a towel, toss with enough olive oil to coat (about 1 Tbsp), and spread in a single layer on a baking sheet lined with parchment paper. Roast at 425 degrees F. for about 8 minutes; stir and roast another 5 to 8 minutes, until zucchini pieces are tender and slightly caramelized.
• Trim the chard by removing and discarding the stems. Cut the leaf blades into 1/2-inch ribbons.
• Bring about a quart of salted water to a boil in a wide skillet. Add the chard and simmer uncovered for about 5 minutes, turning the leaves over occasionally with a spatula. Drain the chard and spread on a cutting board to cool. When it's cool, squeeze excess moisture from the chard.
• Saute the onion in the remaining 1 Tbsp of olive oil until soft; add the garlic and oregano and saute another minute or so. Add the chard and olives, and cook for another couple of minutes. Remove from heat. Stir in the zucchini.
• In a bowl, blend the egg whites and coconut milk. (If using canned coconut milk, shake the can vigorously before opening to blend the contents.) Stir in the vegetables. Pour the mixture into a lightly greased 8 by 8 baking dish.
• Cover the dish with foil and bake at 350 degrees F. for 30 minutes or until the eggs are set.