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.
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-SCALLION FRITTERS
If you're trying to sneak in veggies, these zucchini-scallion fritters are the way to do it-they're savory and delicious.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
- Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
- Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.
BAKED ITALIAN EGG, ZUCCHINI, AND SCALLION FRITTATA
I always have zucchini on hand and especially in the summer. I can't grab enough at our local farmers markets. This baked Italian egg, zucchini, and scallion frittata was so amazing and simple. Top with diced tomatoes, sliced avocado, or salsa!
Provided by Cindy Anschutz Barbieri
Categories Frittata
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.
- Drain zucchini and onion in a colander until no longer wet, about 10 minutes.
- Beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a large mixing bowl until smooth; stir zucchini and onion into the egg. Pour the egg mixture into the prepared baking dish.
- Bake in preheated oven until set in the center, 35 to 40 minutes.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 2.6 g, Cholesterol 139.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 275.4 mg, Sugar 1.1 g
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- In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
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