SQUASH BLOSSOM FRITTATA SQUARES
Steps:
- Soak 1/2 cup bread cubes in 1/2 cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add 1/4 cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375 degrees F until set, 20 minutes. Cut into pieces.
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.
ZUCCHINI FRITTATA WITH BLOSSOMS
Recipe for zucchini frittata Italian omelet with squash blossoms.
Categories Egg Vegetable Brunch Broil Vegetarian Quick & Easy Lunch Parmesan Zucchini Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
- Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.
ZUCCHINI BLOSSOM FRITTATA
Provided by Lora Zarubin
Categories Egg Breakfast Brunch Vegetarian Low Cal Father's Day Summer Pan-Fry Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Gently rinse and dry zucchini blossoms. Preheat broiler.
- Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and piment d'Espelette.
- Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley.
FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)
Over 50 years ago, I was taught to make zucchini frittatas by my grandmother. This is her recipe, which I still use on a regular basis. You can adjust/substitute the herbs to your taste preference to make this recipe "your own". Served with a tossed green salad on the side, it makes a wonderful light dinner. Posted in answer to a request.
Provided by Dee514
Categories Breakfast
Time 45m
Yield 1 Frittata, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler (the one in your oven, not the BBQ grill).
- In a small frying pan over medium heat, warm two tablespoons of the olive oil.
- Add the onion and dried thyme (if using it).
- Sauté until the onion wilts (about five minutes).
- Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
- Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
- Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
- Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
- In a bowl, beat the eggs lightly with a fork.
- Beat in the salt, pepper, and cheese.
- Add the drained cooled zucchini and onion mixture.
- Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
- When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
- Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
- Be careful not to overcook the eggs.
- To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
- Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
- Serve warm or cold, cut into wedges.
Nutrition Facts : Calories 294.9, Fat 22.8, SaturatedFat 5.7, Cholesterol 239.7, Sodium 565.5, Carbohydrate 9.7, Fiber 2.4, Sugar 6.2, Protein 14.2
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.
ZUCCHINI FRITTATA
The beauty of this recipe is it uses 8 cups of shredded zucchini. My 12 year old son grows his own zucchini and asks me frequently to make this for dinner. A family favorite, I usually serve it with tortilla chips, homemade salsa and fresh slices of cold melon.
Provided by LizAnn
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the shredded zucchini in a towel or several layers of cheese cloth, gather ends and twist hard sqeezing out as much liquid as possible.
- Heat oil and butter in a large oven proof skillet (I use cast iron) and saute onion and garlic for 30 seconds. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
- Meanwhile, in a medium bowl, beat together eggs, milk, seasonings, and 2 Tbs. of the parmesean cheese.
- Add to zucchini mixture, and cook, stirring often, until the eggs begin to set.
- Sprinkle the Frittata with remainder parmesean cheese and place the pan under the broiler or in a very hot oven (500)until the top of the Frittata is lightly browned (this happens fast so keep a close watch so it doesn't burn).
- Let stand a few minutes before slicing into wedges.
FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)
This classic Italian frittata uses both zucchini and zucchini blossoms, boasting loads of summertime flavors. It's great warm or at room temperature, which makes it a great choice for buffets or picnics.
Provided by AnnaG
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h4m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
- Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
- Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
- Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
- Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 267 calories, Carbohydrate 10.3 g, Cholesterol 284.2 mg, Fat 19.6 g, Fiber 3 g, Protein 14.5 g, SaturatedFat 4.8 g, Sodium 250.3 mg, Sugar 4 g
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