Best 2 Spinach Zucchini Frittata Recipes

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Embark on a culinary journey with a delectable dish that seamlessly blends the vibrant flavors of spinach and zucchini, harmonized within a golden-brown crust. This versatile frittata caters to various dietary preferences, offering both a classic and a vegan variation. Experience the symphony of flavors as tender spinach and zucchini meld with aromatic herbs, Parmesan cheese, and a hint of garlic. For a vegan delight, silken tofu lends a delicate texture, while nutritional yeast imparts a savory umami flavor. Accompany this savory masterpiece with a crisp green salad or roasted vegetables for a wholesome and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH, FENNEL, AND ZUCCHINI FRITTATA



Spinach, Fennel, and Zucchini Frittata image

This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.

Provided by Kim

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 1h15m

Yield 10

Number Of Ingredients 14

10 large eggs
¼ cup milk
2 teaspoons Italian seasoning
¾ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
2 tablespoons olive oil
1 bulb fennel, cored and cut into thin slices
1 medium red onion, thinly sliced
1 medium zucchini, quartered and cut into 1/4-inch slices
4 cloves garlic, minced
3 cups fresh spinach
½ cup roasted red peppers packed in oil, drained and finely chopped
8 sun-dried tomatoes packed in oil, drained and chopped
4 ounces crumbled goat cheese

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.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g

ZUCCHINI AND SPINACH FRITTATA



Zucchini and Spinach Frittata image

Categories     Egg     Vegetable     Brunch     Vegetarian     Lunch     Spinach     Zucchini     Pan-Fry     Tarragon     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 32 frittata wedges

Number Of Ingredients 5

6 teaspoons olive oil
1 zucchini (about 1/2 pound), cut into 1/4-inch dice
1 large bunch spinach, washed well, spun dry, and chopped coarse
10 large eggs
1 tablespoon chopped fresh tarragon leaves or 1 1/2 teaspoons dried, crumbled

Steps:

  • In a large non-stick skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté zucchini until it begins to brown. Add spinach and cook, stirring occasionally, until just wilted. Season mixture with salt and pepper. Remove skillet from heat and cool vegetables slightly.
  • Preheat oven to 225°F. Grease a large baking sheet.
  • In a large bowl beat eggs lightly and stir in vegetables, tarragon, and salt and pepper to taste. In a 9-inch heavy omelet pan heat 1 teaspoon oil over moderately low heat until hot but not smoking and add 1 cup egg mixture, tilting pan to distribute evenly. Cook egg mixture until set underneath but still slightly wet in center, 3 to 4 minutes. Slide frittata halfway out of pan onto prepared baking sheet and fold second half over to make a half circle. (Eggs will continue to cook from residual heat.) Keep frittata warm in oven. Make 3 more frittata with remaining oil and egg mixture in same manner. Keep frittata warm, covered with foil, up to 1 hour.
  • Cut each frittata into 8 wedges.

Tips:

  • Use a good quality non-stick skillet: This will help prevent the frittata from sticking and will make it easier to flip.
  • Don't overcrowd the skillet: If you add too many ingredients to the skillet, the frittata will be too thick and will not cook evenly.
  • Cook the frittata over medium heat: This will help prevent the frittata from burning.
  • Flip the frittata halfway through cooking: This will help ensure that the frittata is cooked evenly.
  • Let the frittata cool slightly before serving: This will help the frittata hold its shape.

Conclusion:

A spinach zucchini frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with healthy ingredients and can be customized to your liking. With a few simple tips, you can make a perfect frittata every time. If you are looking for a healthy and delicious way to start your day, try this spinach zucchini frittata. You won't be disappointed!

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