Best 2 Zucchini And Goat Cheese Frittata Recipes

Indulge in a culinary delight with our delectable Zucchini and Goat Cheese Frittata, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish seamlessly blends the goodness of fresh zucchini, tangy goat cheese, and a medley of herbs, all enveloped in a golden-brown egg blanket. With variations ranging from a classic Italian rendition to a hearty Greek-inspired version, our comprehensive guide offers a culinary journey like no other.

From the simplicity of our traditional Zucchini Frittata to the robust flavors of our Mediterranean-inspired creation, each recipe caters to diverse palates. Whether you prefer a vegetarian delight or a protein-packed meal, our curated selection has something for everyone. Discover the secrets of crafting the perfect frittata, ensuring a tender interior and a perfectly browned exterior every time.

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

ZUCCHINI AND GOAT CHEESE FRITTATA

Zucchini and Goat Cheese Frittata image

Provided by Claire Robinson

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 small zucchini
1/2 small red onion, thinly sliced
3 tablespoons butter
Kosher salt and freshly cracked black pepper
10 eggs, well beaten with 2 tablespoons water (can be done with hand mixer or in blender)
4 ounces goat cheese

Steps:

Preheat the oven to 400 degrees F.
Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.

FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL

Frittata With Zucchini, Goat Cheese and Dill image

Goat cheese adds creaminess and rich flavor to this delicate frittata.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, easy, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 pound zucchini, grated (about 4 cups)
2 garlic cloves, minced
Salt
freshly ground pepper to taste
8 eggs
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup chopped fresh dill

Steps:

Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted - it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 375 milligrams, Sugar 2 grams, TransFat 0 grams

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, the frittata will be too thick and will not cook evenly.
Cook the frittata over medium heat. This will help to prevent the frittata from burning.
Don't flip the frittata too soon. Wait until the bottom is golden brown and the edges are set before flipping.
Use a combination of vegetables. This will add flavor and texture to the frittata. Some good options include zucchini, spinach, mushrooms, and bell peppers.
Season the frittata with salt and pepper. You can also add other herbs and spices to taste.
Top the frittata with cheese. This will help to bind the ingredients together and will add a delicious flavor.
Bake the frittata until it is set in the center. This will take about 20-25 minutes.

Conclusion:

Zucchini and goat cheese frittata is a delicious and easy-to-make breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is a great way to use up leftover vegetables. With a few simple tips, you can make a perfect frittata every time.