OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking pan with foil.
- Toss the tomatoes with 1 1/2 tablespoons olive oil, the dried basil, 1/2 teaspoon salt and a few grinds of pepper. Arrange the tomatoes on the prepared baking pan cut-side up and roast until they are slightly shrunken and caramelized, 25 to 30 minutes. Let cool slightly, then remove the skins and cut each tomato in half lengthwise.
- Reduce the oven temperature to 400 degrees F.
- Whisk the eggs, half-and-half and 1 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Grate the garlic over the oil and cook, stirring, until fragrant, about 30 seconds. Add the eggs and distribute the tomatoes and the mozzarella evenly. Cook on the stove until the bottom and edges are just starting to set, about 2 minutes.
- Transfer the skillet to the oven and bake until just set in the center, 10 to 12 minutes.
- Let stand at least 5 minutes. The frittata can be served warm or at room temperature.
LOADED BAKED FRITTATA
Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.
Provided by Genevieve Ko
Categories breakfast, brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams
FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE
Provided by Bobby Flay
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.
- Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
- Sauce:
- To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.
BAKED FRITTATA
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 20
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.
CHERRY TOMATO, SAUSAGE, ARUGULA, RICOTTA FRITTATA
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.
EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE
"I love how the tangy goat cheese, peppery arugula and sweet balsamic glaze complement one other. They make my taste buds light up!" says Valerie.
Provided by Valerie Bertinelli
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
- Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
- Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
- Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.
FRITTATA WITH CHERRY TOMATOES AND BABY SPINACH
I generally like fritatta's and I love anything that can be done with spinach in a non sloppy format, so I'm really looking forward to trying this one.
Provided by Luschka
Categories Breakfast
Time 32m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the over to 200C/gas 6.
- Whisk the eggs with 2 tablespoons of water.
- Heat the oil with 1 tablespoon of water.
- Add the tomatoes and spinach and cook until the spinach begins to wilt.
- Sprinkle the herbs.
- Pour in the eggs and transfer to the preheated over.
- Bake for 10-12 minutes until well- risen and golden brown.
- Slice in wedges and serve with a side salad.
PASTA WITH CHERRY TOMATOES AND ARUGULA
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams
ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
- Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
- Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams
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