Zucchini Noodle Frittata with Goat Cheese and Sun-Dried Tomato plants

 

How to Make a Goat Cheese Frittata

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Avocado frittata with sundried tomatoes, feta & olives World Avo Month

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ASPARAGUS & SUN DRIED TOMATO FRITTATA!

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Sundried tomato goats cheese pasta by Giada De Laurentiis (LOVE HER)

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How to Make a Goat Cheese Frittata

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Spinach & Goat Cheese Frittata (Keto & Low-Carb)

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Sundried Tomato Spinach Frittata

Video taken from the channel: Rozanne Stevens


Directions. Place an 8-inch skillet over medium-high heat. Once the pan is heated, add the zucchini noodles and season with pepper. Toss and cook for 3 minutes, or until noodles have softened.

Evenly distribute the sun-dried tomatoes over the zucchini noodles, pressing them down. Pour the eggs over the zucchini mixture and then sprinkle with goat cheese. Zucchini and goat cheese frittata w/cherry tomato sauce recipe by Don Snow, is from Don’s Cookbook, one of the cookbooks created at FamilyCookbookProject.com.

Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. How to Make a Spinach Frittata with Sun-Dried Tomatoes, Goat Cheese, and Zucchini: Preheat the oven to 350 degrees F. Begin by cooking the spinach and zucchini. To do so, add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes.

While the noodles are still hot, add the sun dried tomatoes and goat cheese crumbles. Stir until all ingredients are combined. Now add the cayenne pepper-just a bit at a time.

Pour over zucchini and tomatoes, and shake the pan a bit to make sure the mixture is well distributed (step 5) Distribute the goat cheese evenly over the frittata mixture (step 6) Bake for 25 minutes at 200C/400F, let it cool slightly and cut into pieces. Cover top of frittata with zucchini slices and sprinkle with remaining ¼ cup feta. Place pan in oven and cook until top is golden and center is set, 15 minutes. Let cool slightly, then top with. This zucchini, goat cheese and tomato frittata makes for a healthy meal, yet is fancy enough in its tangy goat cheese splendor to feel like a treat.

While I typically enjoy my frittatas first thing in the morning for breakfast, this one makes for an awesome dinner frittata or snack, brunch, linner, bressert, no matter how you slice it. In a medium bowl, use a fork to mash the cream cheese and goat cheese until combined. Mix in the sun-dried tomatoes, spinach, basil and garlic.

Season with salt and pepper. The pesto is a 5-ingredient flavor-packed powerhouse made with garlic, toasted pine nuts, Parmesan, basil and sun-dried tomatoes packed in oil. Toss the whole gang into a blender or food processor, and 2 minutes later your pasta sauce is ready to. In a large bowl, combine spiralized zucchini, olives, artichoke hearts, tomatoes, and feta. Season with salt and pepper to taste.

Make the dressing: Place sundried tomatoes, vinegar, water, and garlic in food processor. With food processor.

List of related literature:

Add the bread crumbs, cheese, parsley, chives, ½ teaspoon of the salt, and the pepper to the zucchini mixture and toss gently but thoroughly.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

a 6-inch baking dish, combine the goat cheese, cream cheese, 2 tablespoons of the feta, olives, sun-dried tomatoes, chives, garlic, red onions, capers, artichoke hearts, basil, parsley, red pepper flakes, and black pepper to taste.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

note: If you tolerate dairy, ¼ cup of grated Parmesan or shredded cheddar cheese would be a great addition to this frittata.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Drain off the oil and then place the zucchini carefully in a buttered ovenproof dish, cover with the cheese and top with the beaten eggs.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Turn o the heat and add the parsley and goat cheese.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Add the zucchini and garlic; cook, stirring often, until tender, about 4 minutes.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Combine the zucchini, baking mix, Parmesan cheese, onion, eggs, salt, parsley, marjoram, pepper, garlic, and olive oil in a large bowl; mix well.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the Dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 minutes.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

While the couscous cooked off the heat, we sautéed garlic and onion, then cooked baby spinach until it wilted, folding this mixture into the couscous along with pine nuts and Pecorino Romano cheese.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • This is great! Content is getting so much better and much more professional! I notice the hard work being put in, love the witty commentary. 100K subscribers will be close!