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Skinny Zucchini Frittata

Skinny Zucchini Frittata


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This easy breakfast recipe will keep you satisfied as you take on a busy day

lauraag/iStock via Getty Images

Two types of melted cheese, fresh vegetables and sun-dried tomatoes are packed into this skinny zucchini frittata. With just a few simple steps, you can bake a nutritious and hearty breakfast, perfect for a meal on the go or a warm dish to start your day.

Recipe courtesy of Tiffany Accardi, Gals That Brunch

Ingredients

  • 2 Teaspoons grass-fed butter
  • 2 Cups baby spinach, loosely packed
  • 1/2 Cup sun-dried tomatoes, drained
  • 1 medium zucchini squash, thinly sliced
  • 12 large eggs
  • 1/4 Cup buttermilk or creamer
  • 1 Cup grass-fed cheddar cheese, grated
  • 1/4 Teaspoon coarse grey sea salt
  • 1/3 Cup soft goat cheese or Feta cheese
  • pinch of fresh parsley, to top

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • 1/3 cup crumbled goat cheese, (2 ounces)

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion cook, stirring often, for 1 minute. Cover and reduce heat to medium-low cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 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 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese stir to combine.

Wipe out the pan and brush it with the remaining 2 teaspoons oil place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.



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