ZUCCHINI, BASIL, AND MOZZARELLA FRESCA FRITTATA
Try making this delicious Zucchini, Basil, and Mozzarella Fresca Frittata recipe using Saputo cheese. Discover this delicious recipe and more at Saputo.ca.
Provided by Saputo
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C (350°F). Butter a 23 cm (9 inch) pie plate.
- In a large bowl, whisk the eggs. Add the cheese, basil, and the sundried tomatoes. Season with salt and pepper. Stir to combine. Set aside.
- In a cast-iron, oven-safe skillet set over medium heat, sauté the zucchini and leek. Season with salt and pepper.
- Pour the egg mixture into the pan and stir thoroughly. Bake in the centre of the oven for approximately 25 minutes, or until the frittata is golden brown.
- Serve hot or cold.
ZUCCHINI OVEN FRITTATA
A delicious, easy frittata recipe full of good vegetables and topped with cheeses.
Provided by BZEEFMOM
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 30m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
- Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
- Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 9.2 g, Cholesterol 209.2 mg, Fat 20 g, Fiber 2.4 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 617.7 mg, Sugar 4.1 g
PERFECT FRITTATA WITH ZUCCHINI AND PROVOLONE
This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes. Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)
- Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined. Stir in basil, 1/2 teaspoon salt, and pepper. Pour egg mixture into skillet; cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
- Sprinkle with provolone, pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.
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