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.
Time 40m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Saute onions & garlic in olive oil until onions are tender. Add zucchini & cook for about 3-4 minutes. Remove from heat. Add eggs and stir. Bake for 25-30 minutes, until eggs are set.
Time 25m Yield 4 to 6 servings Number Of Ingredients 8 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.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a 10-in. ovenproof skillet, melt butter over medium-high heat. Add the onion and garlic; saute for 1 minute. Add the zucchini; cook for 3 minutes or until tender. , In a large bowl, beat eggs and mustard. Pour into skillet. Sprinkle with the bacon, salt and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 7 minutes. , Place skillet under the broiler, 6 in. from the heat, for 30-60 seconds or until the eggs are completely set. Sprinkle with cheese and green onions. Broil 30 seconds longer or until cheese is melted. Cut into wedges.
Time 35m Yield 6 serving(s) Number Of Ingredients 10 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.
Time 45m Yield 8 servings Number Of Ingredients 10 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.
More about “garlic zucchini frittata recipes”
Time 20m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Place the shredded zucchini in a towel or several layers of cheese cloth, gather ends and twist hard sqeezing out as much liquid as possible. Heat oil and butter in a large oven proof skillet (I use cast iron) and saute onion and garlic for 30 seconds. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan. Meanwhile, in a medium bowl, beat together eggs, milk, seasonings, and 2 Tbs. of the parmesean cheese. Add to zucchini mixture, and cook, stirring often, until the eggs begin to set. Sprinkle the Frittata with remainder parmesean cheese and place the pan under the broiler or in a very hot oven (500)until the top of the Frittata is lightly browned (this happens fast so keep a close watch so it doesn’t burn). Let stand a few minutes before slicing into wedges.
