Best 6 Spanish Zucchini Frittata Recipes

ZUCCHINI FRITTATA

Steps:

• Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.

FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)

Steps:

• Preheat broiler (the one in your oven, not the BBQ grill).
• In a small frying pan over medium heat, warm two tablespoons of the olive oil.
• Add the onion and dried thyme (if using it).
• Sauté until the onion wilts (about five minutes).
• Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
• Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
• Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
• Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
• In a bowl, beat the eggs lightly with a fork.
• Beat in the salt, pepper, and cheese.
• Add the drained cooled zucchini and onion mixture.
• Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
• When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
• Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
• Be careful not to overcook the eggs.
• To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
• Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
• Serve warm or cold, cut into wedges.

SPINACH, FENNEL, AND ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
• Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
• Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
• Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

SPANISH ZUCCHINI FRITTATA

Steps:

• Spray a 10-inch skillet with non-stick cooking spray.
• Saute first three ingredients until zucchini is tender.
• Drain off any liquid.
• Add chiles.
• In a small bowl, beat eggs.
• Add remaining ingredients and mix well.
• Add to the zucchini mixture and cook until the eggs begin to set.
• Broil just until top is golden.
• Serve with salsa.

ZUCCHINI FRITTATA

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.

POTATO AND ZUCCHINI FRITTATA

Steps:

• Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
• Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
• Preheat the oven broiler to medium-high.
• Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
• Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.