Zucchini And Tomato Frittata Recipes

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ZUCCHINI TOMATO FRITTATA



Zucchini Tomato Frittata image

" 'Frittata' is Italian for 'omelet,' and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It's great for a quick late-night bite." Kim Sosebee - Cleveland, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1-1/2 cups egg substitute
1/2 cup 2% cottage cheese
2 green onions, chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/8 teaspoon crushed red pepper flakes
1 cup sliced zucchini
1 cup fresh broccoli florets
1 medium sweet red pepper, chopped
2 teaspoons canola oil
2 tablespoons grated Parmesan cheese

Steps:

  • Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside. , In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 484mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

ZUCCHINI FRITTATA



Zucchini Frittata image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

2 small cloves garlic
Olive oil, for sauteing
1 medium zucchini
1/2 bunch basil
8 eggs
2 tablespoons milk
Salt and pepper
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler.
  • Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
  • Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
  • Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
  • Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.

ZUCCHINI-TOMATO FRITTATA



Zucchini-Tomato Frittata image

Make and share this Zucchini-Tomato Frittata recipe from Food.com.

Provided by Gingerbear

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

8 eggs, beaten
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced chives or 2 tablespoons green onions
2 tablespoons extra virgin olive oil
2 zucchini, thinly sliced
1/2 cup thinly sliced vidalia onion
1 medium tomatoes, peeled and chopped
1 clove garlic, minced

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
  • Set aside.
  • In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
  • Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
  • Repeat with the rest of the zucchini and reserve.
  • Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
  • Return the zucchini to the skillet, evenly distributing it.
  • Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
  • Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
  • Invert it onto a plate, cut into slices and serve.

Nutrition Facts : Calories 130.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 188.8, Sodium 269.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2.3, Protein 8.4

POTATO AND ZUCCHINI FRITTATA



Potato and Zucchini Frittata image

This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.

Provided by Tatiana

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 4

Number Of Ingredients 8

2 large potatoes, peeled and sliced
1 tablespoon olive oil
2 zucchini, sliced
1 large onion, finely chopped
8 eggs
1 teaspoon dried oregano
1 teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
  • Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
  • Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g

ZUCCHINI TOMATO PASTA FRITTATA



Zucchini Tomato Pasta Frittata image

Although the original recipe did not call for garlic, I like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. This makes a wonderful light dinner served with a side salad. If desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. This is very good, and a great way to use up any leftover spaghetti or linguine pasta.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 45m

Yield 6-8 wedges

Number Of Ingredients 13

3 -4 tablespoons butter or 3 -4 tablespoons margarine
2 -4 green onions, chopped (can use 1/2 cup yellow onions, but the green onions are best)
1 zucchini, thinly sliced
2 firm ripe tomatoes, chopped (can use as many tomatoes as you wish)
8 -9 large eggs
1 1/2 cups half-and-half cream
1 teaspoon dried basil (to taste) or 1/4 cup chopped fresh basil (to taste)
1/4-1/3 cup grated romano cheese or 1/4-1/3 cup parmesan cheese
2 cups cooked pasta (use spaghetti or linguine for this)
seasoning salt
pepper
3 tablespoons olive oil
1 cup grated mozzarella cheese (optional) or 1 cup cheddar cheese (optional)

Steps:

  • In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
  • In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
  • Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
  • Heat oil in the frypan.
  • Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
  • At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
  • Set oven to 400°F and transfer the frypan to the oven.
  • Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
  • Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
  • Cut into wedges and serve.

Nutrition Facts : Calories 371.9, Fat 27.3, SaturatedFat 11.7, Cholesterol 289.3, Sodium 218.4, Carbohydrate 19.3, Fiber 3.2, Sugar 2.4, Protein 13.5

ZUCCHINI AND TOMATO FRITTATA



Zucchini and Tomato Frittata image

Serve this hearty egg dish at breakfast, lunch, or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Steps:

  • Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
  • In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
  • Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Nutrition Facts : Calories 163 g, Fat 11 g, Fiber 1 g, Protein 11 g

ZUCCHINI-TOMATO FRITTATA SANDWICHES



Zucchini-Tomato Frittata Sandwiches image

Categories     Sandwich     Egg     Tomato     Vegetable     Breakfast     Brunch     Sauté     Vegetarian     Lunch     Fall     Spring     Summer     Winter     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 Servings

Number Of Ingredients 12

3 large egg whites
2 large eggs
2 tablespoons thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, trimmed, very thinly sliced
2 plum tomatoes, seeded, chopped
1 garlic clove, minced
8 slices crusty Italian bread or wheat bread
2 tablespoons tapenade*
1 large bunch arugula, trimmed

Steps:

  • Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.
  • Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.
  • *A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.

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