ZUCCHINI FRITTATA
Provided by Michael Chiarello : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
- Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
- Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
- Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.
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.
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.
SOUTHWESTERN FRITTATA
This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.
Provided by Simply Chris
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Lightly spray a 9x13-inch baking dish.
- Mix the onion, garlic and cheeses.
- Mix the chilies and chopped tomatoes.
- Cut or tear the tortillas into 1 inch strips.
- Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
- Top with 1/3 of the tortilla strips.
- Cover with 1/3 of the cheese mixture.
- Repeat layers until all ingredients are used.
- Beat eggs and milk together with the Cumin, Salt and Pepper.
- Pour the egg mixture over the the layers.
- Sprinkle with the paprika.
- Cover with foil and refrigerate overnight.
- Next morning, preheat oven to 350 degree.
- Remove foil and bake for 45 minutes.
SOUTHWESTERN FRITTATA
Looking for a skillet meal? Then check out this Southwestern frittata made using eggs, bell pepper and corn - made ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
- Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
- Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.
Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 435 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g
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