Green Chile Corn And Zucchini Frittata Recipes

ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
• Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
• Add the onion to the pan and cook until caramelized, 8-10 minutes.
• Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
• Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
• Pour the egg mixture over the vegetables, then top with the bacon.
• Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
• Garnish with parsley, then serve directly from the skillet.
• Enjoy!

GREEN CHILE FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

CORN, ZUCCHINI, AND PASTA FRITTATA

Steps:

• Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
• In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.

GREEN CHILE FRITTATA

Steps:

• In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk with a fork until evenly blended and set aside.
• In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, stirring occasionally, until softened and slightly golden. Add the red pepper and the poblano and cook for 2 minutes more. Pour the egg mixture into the pan and swirl the bottom of the pan with a fork to mix the vegetables with the eggs. Reduce the heat to medium-low, scatter the cheese over the top and cook the frittata slowly, covered, until the eggs are set almost all the way through. Shake the pan back and fourth on the burner occasionally to be sure the frittata is not sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let the frittata set in the pan for 10 minutes. Place a round platter on the top of the pan and invert the frittata onto it. Garnish with sprigs of cilantro and serve warm or at room temperature, cut into wedges.

CORN AND GREEN CHILI FRITTATA (WW 4 POINTS)

Steps:

• Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper and pepper sauce in a large bowl.
• spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.

GREEN CHILE, CORN AND ZUCCHINI FRITTATA

Steps:

• 1. Heat the broiler. Melt the butter in a 10-inch nonstick skillet over medium heat. Cut the zucchini in lengthwise quarters, then in crosswise pieces, about one-third to one-half-inch thick. 2. When the butter sizzles, add the zucchini and cook, stirring occasionally. After 2 to 3 minutes, add the green onions and green chile and cook until the zucchini is tender, about 8 minutes. There should be no liquid in the bottom of the pan. Add the corn and remove from the heat. 3. While the zucchini is cooking, beat the eggs with a fork in a mixing bowl just until the yolks and the white are thoroughly mixed, but don't overbeat, which can make the frittata dry. Stir in the salt, the zucchini mixture and half of the cheese and stir to mix well. 4. Return the skillet to low heat, cover and cook, without stirring, until the eggs have set, leaving only a top layer uncooked, about 10 minutes. Scatter the remaining cheese over the top and place it under the broiler until the top is browned and puffy, 1 to 2 minutes. 5. To unmold the frittata, let it cool slightly in the pan. Use a spatula to loosen it along the sides, and then bang it firmly on a cutting board to release the underside. Slide it out onto a serving plate. Serve either hot or at room temperature. If you're going to refrigerate the frittata, let it return to room temperature before serving.