Baked Frittata Primavera Food

LOADED BAKED FRITTATA

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.

FRITTATA PRIMAVERA

Steps:

• Preheat oven to 350°F.
• Melt butter in nonstick skillet.
• Cook potatoes, onions and mushrooms over medium heat until tender.
• Add asparagus pieces and ham, if using.
• Season with salt and pepper.
• Spread mixture into an oil-sprayed 9x13-inch baking dish.
• Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
• Pour egg mixture into baking dish.
• Top with asparagus tips.
• Bake 45 to 55 minutes until set in middle.
• Cool 10 minutes before serving.

FRITTATA PRIMAVERA

Steps:

• HEAT oven to 350°F.
• COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minute or until crisp-tender.
• BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.
• BAKE 30 minute or until frittata is puffed and golden brown.
• Variation: If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.
• Creative Leftovers: A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!
• Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
• Nutrition Information Per Serving: 130 calories, 10g total fat, 4.5g saturated fat, 0g trans fat, 230mg cholesterol, 270mg sodium, 2g carbohydrate, less than 1g dietary fiber, 1g sugars, 8g protein, 15%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.

BAKED FRITTATA

Steps:

• Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown.
• Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
• Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm.
• Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.