Zucchini Red Pepper Leek Frittata Recipes

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.

Steps:

• Steam or microwave the vegetables together until tender, each will cook at the same approximate rate.
• Set aside.
• Preheat oven to 350 degrees.
• Spray a light coat of oil on a heavy ovenproof skillet.
• On medium heat, heat oil, and add half of the egg substitute.
• Sprinkle it with half the thyme and half the black pepper.
• Let it cook for a few seconds, until it begins to bubble, and then use a spatula to pull the sides in and spread the uncooked egg over the bottom of the pan, as if cooking an omelet.
• When this is nearly cooked, add steamed vegetables to pan.
• Evenly pour in the remaining half of the egg substitute, and sprinkle on the remaining thyme and black pepper.
• Bake for 35 to 40 minutes, until egg is firm.
• Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
• Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
• Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
• Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

Steps:

• Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until tender, about 15 to 20 minutes.
• While lentils are cooking, in a large skillet cook bell peppers and garlic in butter over moderate heat, stirring, until peppers are softened. Remove skillet from heat and stir in lentils, drained well, and salt and pepper to taste.
• Preheat oven to 375°F.
• In a large bowl whisk together eggs and parsley. Spread lentil mixture in a buttered 6- by 8-cup gratin dish and pour egg mixture over it. Shake dish gently to distribute eggs evenly and top with Gruyère. Bake frittata in middle of oven until puffed, golden, and just set in middle, about 30 to 35 minutes.
• Serve hot or at room temperature, cut into wedges.

Steps:

• In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
• Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
• Pour into the skillet; reduce the heat to medium-low.
• Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
• Broil for 3 to 5 minutes or until golden brown and set.
• Cut into wedges.