Spicy Zucchini Frittata Recipes

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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.

SPICY ZUCCHINI FRITTATA RECIPE



Spicy Zucchini Frittata Recipe image

Spice up summer with this Spicy Zucchini Frittata! A light and delicious way to pack in the protein and the veggies!

Provided by Life Made Simple Team

Categories     Breakfast     Main Dishes

Time 25m

Number Of Ingredients 8

2 Tbsp extra-virgin olive oil
1/2 small red or yellow onion (thinly sliced)
1 jalepeno (thinly sliced)
1 zucchini or yellow squash (thinly sliced)
1 cup fresh corn kernels
1/2 tsp salt
8 large eggs
optional garnish: bacon crumbles and parmesan cheese

Steps:

  • Heat your broiler. In a medium ovenproof (preferably cast-iron) skillet, heat the oil over medium heat and cook the onion and jalapeno. Stir while cooking until the onion and jalapeno are tender, about 5 minutes.
  • Next, add the zucchini and corn and cook them until they are tender, about 7 minutes more. Season with salt.
  • In a bowl, whisk the eggs with 1/2 teaspoon salt and pour into the skillet with the vegetables. Cook until the sides are just beginning to set, about 2 to 3 minutes.
  • Transfer the skillet to the oven and broil until just set in the middle and lightly golden and puffed on top, about 2 to 3 minutes.

Nutrition Facts : Calories 253 kcal, Carbohydrate 11 g, Protein 15 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 372 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving

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