A Vegetable Frittata Food

VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425° degrees.
• Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
• Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
• Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
• Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees F.
• Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

4-CHEESE GARDEN VEGETABLE FRITTATA

Steps:

• Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
• For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
• For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
• Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
• Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
• Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
• For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
• Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
• To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.

VEGETABLE FRITTATA

Steps:

• In a medium non stick skillet, heat oil over medium heat. Add diced pepper, onion, or mushrooms and cook until tender. Stir in leftover corn, broccoli or carrots. Pour in eggs, season with salt and pepper and stir mixture until it begins to thicken. Lower heat and cover for 3-5 minutes until mixture is firm. Uncover and sprinkle with cheese. Slide skillet under broiler to brown top of frittata. Note: If the skillet's handle is plastic, cover it with a double layer of foil.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

BAKED VEGETABLE FRITTATA

Steps:

• Grease a deep 22cm round cake pan and cover the base with baking paper.
• Cut potatoes into small cubes.
• Heat the oil in a non-stick pan and add the potatoes and onion and cook for 10 minutes or until potatoes are just soft.
• Lightly steam the broccoli and peppers.
• Combine potato mixture with the broccoli and peppers and pour into the prepared pan.
• Combine all of the remaining ingredients in a bowl and pour over the vegetables in the pan.
• Bake in a moderate oven for about 45 minutes or until set and cooked.
• Stand 10 minutes before turning out of pan.
• Serve warm or at room temperature with a salad or as a side for chicken or fish.

LOW CALORIE VEGETABLE FRITTATA

Steps:

• Heat oven to 350°F.
• Coat an 8-inch oven-safe skillet with cooking spray.
• Heat oil over medium-high heat and add jalapeño, shallot and garlic.
• Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
• Add kale and cook until it begins to soften, 4 to 5 minutes more.
• Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
• Transfer kale mixture to a plate and coat skillet again with cooking spray.
• Return kale to skillet and pour in egg mixture.
• Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
• Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.

VEGETABLE FRITTATA

Steps:

• In medium saucepan combine broccoli, carrot and onion in water. .Bring to a boil. Cover an simmer 6-8 minutes until vegetables are tender-crisp. Drain well.
• Meanwhile, in a small bowl, beat egg product,basil,parsley,mustard and pepper. thoroughly. Coat a large nonstick skillet with cooking spray. Preheat over medium heat. Spread cooked vegetables in the bottom of skillet. Sprinkle with 1/2 the cheese. Pour egg mixture over vegetables. As mixture sets run a spatula around edge of skillet lifting egg mixture so uncooked portion flows underneath
• Continue cooking until almost set but still glossy.Remove from heat sprinkle with rest of cheese. Cover and let stand 3 minutes or until top is set.
• Cut into wedges to serve. If desired serve with tomato slices.

VEGETABLE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 10 inch springform pan.
• (A 13 X 9 baking dish will work if you don't have a springform pan).
• Heat oil in a large pot over medium/high heat.
• Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
• While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
• Season with salt and pepper.
• Stir in the bread cubes, cream cheese and swiss cheese.
• Add the sauteed vegetables to the egg mixture and stir until well combined.
• Pour into prepared pan and pack the mixture in tightly.
• Place the pan on a baking sheet to catch any drippings.
• Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
• If the top is getting too brown, cover with aluminum foil while baking.
• Serve the frittata hot, at room temperature or cold.
• It can also be reheated in a 350 degree oven until warmed through about 15 minutes.