ZUCCHINI AND GRUYERE FRITTATA SQUARES
Steps:
- Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
- Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.
SQUASH, SAGE & GRUYèRE FRITTATA
A filling omelette that makes a great midweek main for both vegetarians and meat eaters
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a medium high heat until soft and golden. This should take around 10 mins.
- In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.
- Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.
Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.76 milligram of sodium
ROASTED VEGETABLE & GRUYERE FRITTATA
The combination of savory roasted veggies and nutty gruyere cheese with the creamy, cheesy egg base is to die for.. and SO simple! It is delicious for brunch, lunch, or dinner (or in my case, breakfast, dessert, snack, etc.. it is THAT good).
Provided by Sarah Farrand @coverats
Categories Eggs
Number Of Ingredients 14
Steps:
- Toss peppers, zucchini, and onion with olive oil, 1/2 - 3/4 tsp salt, and 1/2 tsp pepper. Spread on baking sheet, and bake at 425 degrees for 15 minutes. Add the garlic, toss, and bake an additional 15 minutes. When you pull the veggies out, turn the oven down to 350 degrees to bake the assembled frittata.
- While the veggies are roasting, mix the eggs, half and half, Parmesan, 1/2 - 3/4 tsp salt, and 1/2 tsp pepper in a bowl. Set aside.
- In a 10" oven proof skillet, saute scallions in butter over med-low for about a minutes. Add veggies to the pan and toss. Pour egg mixture on top, and cook over med-low for 2-3 minutes without stirring. Transfer the skillet into the heated oven (be sure you turned it down to 350 degrees), and bake 20-30 minutes until puffed up and set in the center.
- Sprinkle the cheese over the puffed frittata and return the pan to the oven for a few minutes just to melt the cheese. Slice and serve hot. As a note, this reheats great, and is even good cold!
ROASTED VEGETABLE FRITTATA
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil., Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 665mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
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