Cheezy Zucchini And Pasta Frittata Recipe 455

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CHEEZY ZUCCHINI AND PASTA FRITTATA RECIPE - (4.5/5)



Cheezy Zucchini And Pasta Frittata Recipe - (4.5/5) image

Provided by á-4939

Number Of Ingredients 10

INGREDIENTS
olive oil
(5 oz) cooked spaghetti then cut into approx 2" or 3" pieces
2 zucchinigrated - set these aside in a bowl
For the thick batter
7 oz firm silken tofu
1/4 cup (vegan milk
2 cups vegan cheese, grated
2 Tbsp nutritional yeast
1 Tbsp gram flour

Steps:

  • BATTER Place all the ingredients, except for the milk, in your food processor, and process for 1 minute or so - then add your milk a little at a time. The consistency of the batter must be thick. ASSEMBLING THE DISH 1.Heat up 2 tablespoons of oil in a non-stick pan, and fry the grated zucchini, until they get a little color. It's possible they will yield their juices, but the juice will evaporate as you fry away. Keep turning them around - 5 minutes . Then remove and set aside in a bowl. 2.Next, add some more oil to the pan, heat it and then add your drained cut up spaghetti. Allow to sit in the pan for a while about 2 minutes or so - then turn it around so that the spaghetti begins to take some color. When it's turned a little light golden, as you continue to mix, at this point you can add the batter to it, spreading it with a spatula as best you can on the surface. It will not look a pretty sight at this point, but don't take that too seriously. 3.Allow the frittata to begin to solidify a little, and using a metal spatula, add the zucchini on top, again spreading them as evenly as you can. Gently push the edges, add a little salt, and then transfer the frittata to a well-greased round oven dish, about 8 inches across . Even it out gently with a fork, pour some olive oil on top, and place it in a hot 400ºF for half an hour, or until golden

CHEESY RICE AND ZUCCHINI FRITTATA



Cheesy Rice and Zucchini Frittata image

To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.

Provided by Christine Bauer

Time 55m

Yield 6

Number Of Ingredients 11

cooking spray
5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
2 cups cooked basmati rice
¾ cup shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 cup milk
4 large eggs, separated, divided
2 teaspoons Sriracha sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
  • Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
  • Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 23.8 g, Cholesterol 147.3 mg, Fat 11.1 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 5.8 g, Sodium 736.6 mg, Sugar 3.9 g

ZUCCHINI FRITTATA



Zucchini Frittata image

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

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3 large eggs
1/4 teaspoon salt
1 teaspoon canola oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
Coarsely ground pepper, optional

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.

CHEESY PASTA AND VEGGIE FRITTATA



Cheesy Pasta and Veggie Frittata image

We highly recommend making this great frittata recipe for your next brunch. It's filled with sauteed vegetables and pasta. We opted to add shrimp to the recipe but cubed chicken would be tasty too. There are a few steps to this recipe, but completely worth it. Very hearty, this frittata is a complete meal. A creative way to cook...

Provided by nancy mackel

Categories     Pasta

Time 30m

Number Of Ingredients 16

2 Tbsp olive oil
1/2 medium onion, thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
2 clove garlic, minced
1 medium tomato, seeded and diced
2 c packed baby spinach
1/2 c button mushrooms, thinly sliced
salt and pepper, to taste
2 c spaghetti, angel hair or thin, cooked
2 Tbsp milk
8 large eggs, beaten
1/2 c shredded mozzarella
1/2 c grated Parmesan
2 Tbsp sliced fresh basil
1 c cooked shrimp or chicken (optional)

Steps:

  • 1. Preheat oven to 425 degrees (F). Warm oil in a 10-inch non-stick skillet over medium-high heat.
  • 2. Add onion, zucchini, squash, and mushrooms. Cook for 2- 3 minutes, stirring.
  • 3. Add garlic, tomato, and spinach. Cook an additional 2 - 3 minutes, stirring, until spinach wilts.
  • 4. Add optional shrimp or chicken. Season with salt and pepper.
  • 5. Toss in the spaghetti.
  • 6. Mix thoroughly so vegetables and pasta are evenly distributed.
  • 7. Whisk milk, shredded Parmesan, 1 tsp salt, and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes.
  • 8. Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with the mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet.
  • 9. Pour into a 9X9 Pyrex dish.
  • 10. Sprinkle with mozzarella cheese on top and place in oven.
  • 11. Bake until eggs have set in the center (10 to 12 minutes).
  • 12. Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
  • 13. Remove from oven, sprinkle with basil, cut into squares, and serve.

CHEESY PASTA FRITTATA



Cheesy Pasta Frittata image

Looking for a meatless breakfast idea? Then check out this herbed pasta and green onions cheesy frittata recipe that's ready in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 8

8 oz uncooked vermicelli, broken in half
1 cup fat-free cholesterol-free egg product (from 8-oz. carton) or 4 eggs, lightly beaten
1/3 cup fat-free (skim) milk
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
8 medium green onions, finely chopped (1/2 cup)
1 teaspoon olive or canola oil
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)

Steps:

  • Cook vermicelli as directed on package. Drain; rinse with hot water.
  • Meanwhile, in small bowl, mix egg product, milk, 1/2 teaspoon of the salt, the oregano and ground red pepper until well blended. Stir in onions.
  • In 10-inch nonstick skillet, heat oil over medium heat. Spread cooked vermicelli in hot skillet; pour egg product mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until center is almost set.
  • Remove skillet from heat. Sprinkle remaining 1/4 teaspoon salt and the cheese over vermicelli mixture. Cover; let stand 2 minutes or until egg mixture is set and cheese is melted. Serve from skillet, or run pancake turner around edge of skillet to loosen and slide out onto serving plate. Cut into wedges. If desired, garnish with additional chopped green onions.

Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g

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