Zucchini And Tomato Frittata Recipe With Basil And Mozzarella Cheese

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. Advertisement. Instructions. Preheat the oven to 400. Heat the olive oil in a deep oven proof skillet. Sauté the onion and garlic until wilted. Add the grated zucchini and continue to stir for 5 minutes. Add tomatoes, salt and pepper, and smoked paprika. Cook for 5 more minutes. Remove skillet from heat.

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. Instructions. Preheat oven to 400°F. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

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Directions. Step 1. Position rack in upper third of oven; preheat broiler. Advertisement. Step 2. Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes. Step 3.

4 to 6 basil leaves, torn into pieces. 1. Heat the broiler. In a 10-inch nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until it softens, about 5 minutes.

1. Position rack in upper third of oven; preheat broiler. 2. Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes. 3. Meanwhile, whisk eggs, salt, and pepper in a bowl. Pour eggs over vegetables in pan.

Preheat the oven to 180C. Thinly slice the onion, and chop the garlic. Melt the butter in a shallow ovenproof frying pan and cook the onion and garlic until softened. Cut the potato into chunks.

Combine tomatoes, basil, and 1/3 cup each Cheddar and Monterey Jack cheeses in the bottom of the baking dish. Whisk together eggs and Worcestershire in a bowl until fully combined and frothy. Season with salt and pepper. Pour over vegetable mixture and sprinkle with remaining cheeses. Step 2 Bake until just cooked through, 25 to 28 minutes.

Preheat the oven to 375 degrees. Brush a 9 inch round pie plate with 1/2 Tablespoon oil. Heat 1/2 Tablespoon of olive oil in a skillet. Add the sliced zucchini and cook for about 3 minutes, seasoning the zucchini with salt and pepper. The zucchini should still be a vibrant green color, but should have softened a bit.

Top with the mozzarella, tomato and feta cheese. In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Directions. Preheat broiler. In a medium bowl whisk together eggs, salt, and crushed red pepper. Heat olive oil in a 10-inch oven-going skillet over medium-high heat. Layer zucchini slices on bottom of skillet in an even layer. Cook for 3 minutes, turning once. Top with cherry tomatoes. Pour egg mixture over vegetables in skillet.

garlic press (optional) grater. measuring spoons. mixing bowls. oven mitts. spatula. stainless steel or cast iron skillet. stirring spoon. whisk or fork.

Prepare the vegetables: slice the onion in wedges, chop the zucchini into small bite-sized pieces, and slice the tomato into about 8 slices. Mince the garlic. In a large cast iron skillet, warm a teaspoon of oil. Sauté the onion for a couple of minutes, just until slightly translucent.

Preheat oven to 350 degrees. In a mixing bowl, whisk together eggs, milk, 3/4 teaspoon salt and 1/2 teaspoon pepper until just combined. Heat a 12-inch cast iron (or other ovenproof skillet) skillet to medium heat. Add olive oil to coat pan. Saute onion for 3-4 minutes, until tender.

Zucchini and sweet basil are a wonderful combination in this frittata. The zucchini is grated, salted and squeezed of excess juice to create a quick and easy meal with warm summer flavor. This is a light meal perfect for any time of the day or occasion. Recipe from Cucina Fresca, by Viana La Place and Evan Kleinman.

In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent. Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes. Add basil and cook 2 more minutes. Place in a bowl and let cool slightly. Clean out the pan and spray with nonstick spray. Beat the eggs the water and 3 tablespoons.

1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups. 2. In a large bowl, mix together the egg yolks.

Serving size:1 frittata wedge. 1. Preheat broiler. Spray 10-inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes, or until crisp-tender. 2. Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well.

How to make Greek Frittata: Pour the canned tomatoes into a colander placed in the sink and let tomatoes drain well. While tomatoes are draining, cut the zucchini into strips and then into 1/2 inch pieces. Heat the olive oil and saute the zucchini, garlic, and dried herbs. Then add the drained tomatoes and continue to cook until the liquid from.

Position rack in upper third of oven and preheat broiler. Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes. Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan.

TOMATO, BASIL AND ZUCCHINI FRITTATA "Reserve this decorative frittata for the height of the sun-ripened tomato season, when this vegetable is sweet and basil is prolific." 3 garlic cloves, minced 2 tablespoons extra-virgin olive oil, divided use 1/2 cup diced sourdough bread 2 zucchini or summer squash, sliced 4 eggs

Heat 1 tablespoon olive oil in skillet (broiler proof) over med-high heat. When the oil is hot, add the zucchini in a single layer. Cook, turning once, until golden on both sides. Once cooked, transfer to a paper towel to drain. Add the other 1 tablespoon olive oil to the pan and reduce the heat to low.

Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Step 3. Preheat the broiler. Step 4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat.

Tomatoes with Lightly Whipped Cream. Credit: CHELSEA CAVANAUGH. View Recipe. Take a Caprese salad to the next level in just three easy steps—arrange an assortment of cherry and heirloom tomatoes on a platter, dollop freshly whipped cream on top, then sprinkle with basil leaves, flaky salt, and cracked pepper.

Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally. Add the shredded zucchini and the chopped red pepper. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. The total time depends on the "wetness" of the zucchini.

Add tomatoes, mint, basil, ⅛ teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds. Whisk eggs, the remaining ⅛ teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Preheat the broiler.

Preheat oven to 350°F. Heat 2 tablespoons oil in a 10-inch ovenproof skillet over medium. Add zucchini, onion, oregano, and garlic and cook, stirring often, until vegetables are slightly softened, 8 to 10 minutes. Whisk eggs, salt, and crushed red pepper until combined. Add remaining 2 tablespoons oil to skillet, tilting to distribute.

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