Family Style Greek Zucchini And Herb Frittata Recipes

FRITTATA ALLE ERBETTE (BAKED HERB OMELETTE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
• Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
• Bake in the preheated oven until set in the center, about 15 minutes.

FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA

Steps:

• Preheat oven to 300 degrees F.
• Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
• When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
• Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
• Garnish the frittata with the feta cheese, dill and parsley.

ZUCCHINI AND HERB FRITTATA

Steps:

• Toss the grated zucchini with 1 tsp salt and set aside in a colander for 20 minutes. Rinse briefly and squeeze dry. (This will get rid of excess water in zucchini which could make the frittata mushy) Warm 1/2 the butter in a skillet (I used 8 inch cast iron) over medium high heat. Add zucchini and cook until dry and flecked with gold in some places. (about 6 minutes). Transfer zucchini to a bowl and wipe out pan. Preheat broiler. Beat the eggs with a few pinches of salt and pepper, then stir in garlic, zucchini, basil and cheese. Add remaining butter to pan and when hot, add eggs. Lower heat to medium and cook for about 10 minutes or so, until top is almost dry (I pull back the sides a few times and let the raw egg ooze onto the pan while cooking). Put frittata in broiler to finish cooking the top. Sprinkle with pine nuts at the very end and lightly broil to golden brown. Remove from broiler and let rest for a few minutes. Loosen frittata with a spatula and it should slide right out onto a plate. Or you can just slice and serve from pan.

GREEK FRITTATA WITH ZUCCHINI, TOMATO, FETA, AND HERBS

Steps:

• Pour the tomatoes into a colander placed in the sink and let tomatoes drain well.
• Cut ends off the zucchini, then cut it lengthwise into strips and then into 1/2 inch pieces.
• Preheat broiler. Heat olive oil in 10 or 12 inch heavy frying pan. Add zucchini, garlic, dried herbs and saute for 3 minutes. Add the tomatoes and cook 3 to 5 minutes more, until liquid from tomatoes is nearly all evaporated.
• Break eggs into a small mixing bowl and beat well. Pour egg mixture into pan with zucchini and spices; cook 2 to 3 minutes or until eggs have barely begun to set.
• Add half of Mozzarella cheese and Feta (and chopped fresh herbs, this is optional). Stir gently; cook about 3 minutes. Cook a few additional minutes with lid on the skillet. The cheese should be mostly melted and eggs fairly set before you put under the broiler.
• Remove lid and place under the broiler until top is slightly brown; watch carefully and rotate pan if needed to get an even browning. Remove from oven.
• Sprinkle the cooked frittata with the remaining fresh herbs (optional). Let the frittata sit for a couple minutes; then cut into pie shaped wedges to serve. Offer light sour cream as a garnish.

MEDITERRANEAN VEGETABLE FRITTATA RECIPE

Steps:

• Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
• In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
• Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
• Turn the oven heat down to 400°F.
• In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
• Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
• Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
• Serve with more feta cheese and a garnish of fresh parsley.

GREEK ZUCCHINI PATTIES WITH FETA AND HERBS - KOLOKITHOKEFTEDES

Steps:

• Grate the zucchini, place in a colander and lightly salt. Let it sit for 10 minutes. After 10 minutes have passed, squeeze (with your hands) as much water you can out of the zucchini.
• In a large bowl mix the zucchini, feta , onion, parsley, mint, dill, oregano and 2 lightly beaten eggs.
• Sprinkle over the bread crumbs and mix.
• Mix the flour and baking powder in a small bowl and sprinkle about half the amount over the zucchini mixture and mix. Keep adding until you have a thickish batter, you don't want it to be watery.

ZUCCHINI FRITTATA

Steps:

• Heat oil in a wide frying pan over medium heat.
• Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes).
• Remove from heat and let cool slightly.
• Beat eggs lightly with pepper, basil, and oregano.
• Stir in cheese and vegetables.
• Pour into a greased 9-inch pie pan.
• Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.
• Serve hot or at room temperature.