Best 2 Grilled Frittata With Zucchini Leeks Crème Fraîche And Harissa Recipes

**Grilled Frittata with Zucchini, Leeks, Crème Fraîche, and Harissa**

A grilled frittata is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. This particular recipe features a combination of fresh zucchini, leeks, crème fraîche, and harissa, creating a flavorful and visually appealing dish. The zucchini and leeks provide a crisp-tender texture, while the crème fraîche adds a rich and creamy element. The harissa adds a touch of spice and heat, balancing the other flavors. The frittata is cooked on the grill, giving it a slightly smoky flavor and a beautiful golden-brown crust. Served with a side of fresh herbs and a drizzle of olive oil, this grilled frittata is a satisfying and nutritious meal that is sure to impress.

**Other recipes included in the article:**

* **Grilled Frittata with Asparagus and Goat Cheese:** This recipe features asparagus and goat cheese, creating a light and flavorful frittata.
* **Grilled Frittata with Mushrooms and Spinach:** This recipe combines mushrooms and spinach for a hearty and savory frittata.
* **Grilled Frittata with Sweet Potatoes and Black Beans:** This recipe features sweet potatoes and black beans, creating a vegetarian frittata that is packed with flavor.
* **Grilled Frittata with Sun-Dried Tomatoes and Pesto:** This recipe combines sun-dried tomatoes and pesto for a Mediterranean-inspired frittata.

Whether you prefer classic flavors or enjoy experimenting with new combinations, these grilled frittata recipes offer something for everyone.

Here are our top 2 tried and tested recipes!

LEEK AND CRèME FRAîCHE FRITTATA

Leek and Crème Fraîche Frittata image

This frittata is a little airier than usual and one of the simplest dishes to make for brunch. I like to garnish it with crème fraîche, Aleppo pepper, and fresh herbs. Any kind of herb will work, but I like to use parsley, the working man's herb.

Provided by Seamus Mullen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 large eggs
1/2 garlic clove
Sea salt
Freshly ground black pepper
1 large leek, white and light green parts only, trimmed and washed
2 tbsps unsalted butter, divided
2 tbsps olive oil, plus 1 tsp, divided
1/2 teaspoon sherry vinegar
Chopped parsley, for garnish
Crème fraîche, for garnish
Aleppo pepper, for garnish

Steps:

Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8-10 minutes.
Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.

GARLIC ZUCCHINI FRITTATA

Garlic Zucchini Frittata image

I love serving foods that both complement and contrast with each. This flavorful egg dish can be made in minutes and easily doubled. Sometimes I use leftover taco meat or chopped ham instead of bacon.-Michelle Krzmarzick, Redondo Beach, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 tablespoon finely chopped onion
4 garlic cloves, minced
1 medium zucchini, shredded
6 eggs, lightly beaten
1/4 teaspoon ground mustard
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Swiss cheese
1/4 cup sliced green onions

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.

Nutrition Facts : Calories 214 calories, Fat 15g fat (6g saturated fat), Cholesterol 338mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

Tips:

To ensure even cooking, make sure the skillet is hot before adding the frittata mixture.
Use a non-stick skillet or grease the skillet well to prevent the frittata from sticking.
Cook the frittata over medium heat to prevent burning.
To check if the frittata is done, insert a toothpick into the center. If it comes out clean, the frittata is ready.
Let the frittata cool for a few minutes before slicing and serving.

Conclusion:

This grilled frittata with zucchini, leeks, crème fraîche, and harissa is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for home cooks of all skill levels. The combination of zucchini, leeks, crème fraîche, and harissa creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this grilled frittata a try.