THREE CHEESE SALAMI FRITTATA
This frittata was my grandfather's signature dish and was only made during the holidays. It is cut up into 2-inch squares and put into the refrigerator to chill for an hour, which also removes any excess moisture. It is a great breakfast snack for hurried mornings. You can take them on the run and head for work. It is unusual, delicious, and easy to make and completely addictive. You will need a large non-stick pan, without a plastic handle, that can go in the oven. I usually eat the edges as I cut the frittata into squares.
Provided by Edward Moran
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk eggs and milk together in a large bowl.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.
- Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.
- Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 262 calories, Carbohydrate 2.6 g, Cholesterol 396.8 mg, Fat 18.7 g, Fiber 0.3 g, Protein 20.8 g, SaturatedFat 7.1 g, Sodium 507.6 mg, Sugar 1.4 g
SUMMER SQUASH AND 3-CHEESE FRITTATA WITH HARISSA AIOLI
Provided by Brad Farmerie
Categories main-dish
Time 1h45m
Yield One 11-inch-diameter frittata
Number Of Ingredients 30
Steps:
- Cook the onions, fennel, leeks, garlic, thyme, 1/2 cup of the oil and 2 teaspoons salt in a saute pan over medium heat, stirring all the time, until the vegetables begin to soften. Lower the heat to the lowest setting, and cook, stirring occasionally, until the vegetables are soft and translucent, about 20 minutes. Turn the heat up to high, and cook, stirring all the time, until the vegetables turn light golden brown. Remove them from the pan, and let sit at room temperature.
- Heat a saute pan over high heat. When quite hot, add 1/4 cup of the remaining oil, then the zucchini; saute it for a minute to get even heat distribution. Add 1 1/2 teaspoons salt, and continue to saute until the zucchini is lightly golden brown and cooked through. Remove the zucchini from the pan, and let sit at room temperature.
- Whisk the eggs, Sheba spice, Aleppo chili and 1/8 teaspoon pepper in a large bowl until frothy. Add the feta, Cheddar, Parmesan, chives, cilantro, parsley, chervil, the onion mixture and the cooked zucchini, and briskly stir until everything is well incorporated.
- Preheat the oven to 450 degrees F. Heat an 11-inch saute pan over high heat, then add the remaining 1/2 cup extra-virgin olive oil. Add half the egg mixture to the pan and IMMEDIATELY give 1 or 2 quick saute flips to incorporate the mixture at the bottom of the pan (which is cooking) with the raw on top. Add the rest of the mix, IMMEDIATELY give 2 more quick flips, then flatten out the top of the mixture with a spatula. Continue cooking for about 3 minutes (this will help the frittata have a nice golden-brown top). Transfer the pan to the oven, and bake until golden brown on top and cooked through. If it doesn't brown on top, place the pan under a salamander or broiler until golden brown.
- Let the frittata cool for 2 minutes, then tap on the side of the pan with a wooden spoon to loosen the frittata. Place a cutting board on top of the pan, and quickly invert them both; the frittata should slide out onto the cutting board. Refrigerate the frittata on the cutting board until cold, then slice as desired. Serve with the harissa aioli.
- Process the peppers, lime zest and juice, garlic, caraway, coriander, cumin, Sriracha, salt and paprika in a Vita-Prep or blender to a fine puree. Add the mayonnaise, and process just to combine. Yield: 1 quart.
EASY CHEESY FRITTATA
This simple lunch dish is a great way of getting children aged 5-9 involved in the kitchen
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
- Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
- Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
- Break the feta into the bowl by crumbling it with your hands.
- Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
- Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.
Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.22 milligram of sodium
THREE EGG VEGETABLE FRITTATA
I like it because it is a meatless meal also because it is delicious. I developed it myself after experimenting a few times. Crisp bacon crumbled can be added before the toppings are added if desired. I use a 9 in. fry pan and should be covered over a low light.
Provided by gord030831
Categories One Dish Meal
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Spray the bottom of a 9 inch fry pan with a non-stick vegetable spray (I use Pam).
- Add Olive oil and saute onion, green pepper and mushrooms in the fry pan over medium heat.
- Pour the egg mixture over the sauted veggies.
- This is where you would add the bacon if desired.
- Slice the tomato (approx. 1/8 inch. thick) and place the slices on top touching each other but not overlapping.
- Shred and sprinkle the cheddar cheese evenly over the top.
- Cover and cook over a low heat until the cheese has thoroughly melted and the eggs are cooked through.
- Remove from heat and let stand for approximately 5 minutes to firm up.
- Cut into wedges (much like pizza) and serve with a side salad and Italian bread if desired.
Nutrition Facts : Calories 270, Fat 21.3, SaturatedFat 8.5, Cholesterol 241.2, Sodium 250.3, Carbohydrate 5.6, Fiber 1.3, Sugar 3.3, Protein 14.6
THREE-CHEESE FRITTATA
Make and share this Three-Cheese Frittata recipe from Food.com.
Provided by JackieOhNo
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs and cream in large bowl until frothy. Stir in half the cheeses, 1 T. chives, and the pepper.
- Heat broiler.
- Heat oil in 10- to 12-inch ovenproof heavy skillet over medium heat until drop of egg sizzles on contact. Pour egg mixture into skillet. Cook covered over medium heat, without stirring, until edge is set but surface is still wet, 10-12 minutes.
- Sprnkle remaining cheeses evenly over frittata. Broil 6 inches from heat until cheese is melted and edge is lightly puffed, about 2 minutes. Sprinkle with 1 t. chives. Serve hot.
Nutrition Facts : Calories 387.1, Fat 32, SaturatedFat 15.2, Cholesterol 440.4, Sodium 424.5, Carbohydrate 2.5, Sugar 0.8, Protein 21.8
EASY CHEESY FRITTATA
Get the day started with an Easy Cheesy Frittata! Fresh basil and bacon add flavor to this cheesy frittata that can be part of your smart eating plan.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Whisk whole eggs, egg whites and water in medium bowl until blended.
- Add tomatoes, bacon, basil and 1/2 cup cheese; mix well.
- Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 25 min. or until knife inserted in center comes out clean. Sprinkle with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 135 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
THREE PEPPER AND GOAT CHEESE FRITTATA
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes.
- In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top.
- Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings.
15-MINUTE THREE-CHEESE FRITTATA FOR TWO
There's always time for breakfast if it includes an easy 15-Minute Three-Cheese Frittata for Two. Microwave for 6 minutes-and it's ready to eat!
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Whisk eggs and water in medium bowl until blended. Stir in cheese, peppers and onions.
- Pour into 8-inch microwaveable pie plate sprayed with cooking spray.
- Microwave on HIGH 6 min. or until center is set and cheese is melted.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 400 mg, Sodium 330 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 19 g
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- Place an ovenproof frying pan (about 24cm diameter) over medium heat. Add the olive oil, and once shimmering, add the onion and cook until translucent. Remove the onion to a bowl then return the frying pan to the heat and add the bacon, in batches if large, and cook until crisp. Allow to cool, and reserve 2 rashers to serve. Chop the remaining bacon into bite-sized pieces and add to the bowl with the onion. Season with salt and pepper and reserve the frypan.
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- In a non-stick skillet, cook the sausage till browned on all sides and cooked through. Remove and set aside until cool enough to handle. Saute the onion in the sausage drippings, adding a bit of olive oil if necessary, for 5 minutes. Add the garlic and saute one minute more. Meanwhile, cut the sausage into bite-sized pieces (I sliced the links long ways and then cut half circle shaped pieces).
- In a medium-sized bowl, whisk the eggs, milk, salt, and pepper together. Rinse the sundried tomatoes of excess oil. Add to the eggs. Stir in the remaining ingredients, including the cooked sausage, onion, and garlic.
- Preheat the oven to 350 degrees F. Lightly grease a nonstick skillet with olive oil. Pour egg mixture in and set over the stove on medium-low heat. Cook without stirring until bottom is set, about 8-12 minutes. Then, transfer to the oven for 10-15 minutes, until the top is set.
- Place a serving plate over the skillet and carefully invert the frittata. Cut into wedges and serve.
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