ZUCCHINI FRITTATA RECIPE RECIPES
ZUCCHINI FRITTATA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
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, FatContent 18g fat (8g saturated fat), CholesterolContent 304mg cholesterol, SodiumContent 459mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 18g protein.
MOZZARELLA, BASIL & ZUCCHINI FRITTATA RECIPE | EATINGWELL
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Frittata Recipes
Total Time 20 minutes
Number Of Ingredients 9
Steps:
- Position rack in upper third of oven; preheat broiler.
- Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
- Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
- To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Nutrition Facts : Calories 292.1 calories, CarbohydrateContent 7.8 g, CholesterolContent 345.8 mg, FatContent 20.7 g, FiberContent 1.6 g, ProteinContent 17.6 g, SaturatedFatContent 6.8 g, SodiumContent 513 mg, SugarContent 4.2 g
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- Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
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FRIED ZUCCHINI RECIPE | ALLRECIPES
If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.
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VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT
When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
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Reviews 4.2
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Category Breakfast, Brunch
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Reviews 4.2
Total Time 30 minutes
Category Breakfast, Brunch
Calories 177 calories per serving
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
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ZUCCHINI FRITTATA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Breakfast, Brunch
Calories 261 calories per serving
From tasteofhome.com
Reviews 4.5
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- 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.
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MOZZARELLA, BASIL & ZUCCHINI FRITTATA RECIPE | EATINGWELL
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
From eatingwell.com
Reviews 4.8
Total Time 20 minutes
Category Healthy Frittata Recipes
Calories 292.1 calories per serving
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Reviews 4.8
Total Time 20 minutes
Category Healthy Frittata Recipes
Calories 292.1 calories per serving
- To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
See details
ZUCCHINI BROWNIES RECIPE | ALLRECIPES
Moist chocolate brownies with frosting!
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Calories 209.2 calories per serving
- Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
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FRIED ZUCCHINI RECIPE | ALLRECIPES
If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.
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Reviews 3.9
Total Time 40 minutes
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From allrecipes.com
Reviews 3.9
Total Time 40 minutes
Category Side Dish, Vegetables, Squash, Zucchini, Fried Zucchini Recipes
Calories 194.6 calories per serving
- In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.
See details
VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT
When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Breakfast, Brunch
Calories 177 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Breakfast, Brunch
Calories 177 calories per serving
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
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2020-08-19 · This zucchini frittata, however, is delicate and creamy, almost like a crustless quiche. There are three secrets to success: squeeze as much water as possible out of the zucchini; add heavy cream and lots of cheese to the egg mixture; and bake the frittata in a low-temperature oven, instead of the traditional stovetop-to-broiler method, so the eggs cook gently into a custard without scrambling.
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ZUCCHINI FRITTATA RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
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