Basil Frittata Food

TOMATO AND BASIL FRITTATA

Steps:

• In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
• Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
• Add basil and cook 2 more minutes.
• Place in a bowl and let cool slightly.
• Clean out the pan and spray with nonstick spray.
• Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
• Pour the veggie mixture into the eggs and mix it up a bit.
• Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
• While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
• Great for weekend brunch!
• This serves 2 hungry folk or 4 not so hungry folk.

POTATO-BASIL FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture.
• Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.

FRITTATA WITH TOMATOES, ONIONS AND BASIL

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

POTATO BASIL FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
• Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
• Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

POTATO BASIL FRITTATA (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Heat oven to 350ºF.
• Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
• Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.
• Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil.
• Sprinkle on the flour and baking powder and stir into the egg mixture.
• Pour the egg mixture over the potatoes and place the pan in the center of oven.
• Bake the frittata until it is browned and puffed, 50-60 minutes.
• It will be rounded and firm in the middle and knife inserted in the center should come out clean.
• Serve hot.

BASIL FRITTATA

Steps:

• Heat 2 tablespoons of the butter in a skillet, and cook the onions until they are golden and soft.
• Add this mixture to the potatoes; add in the ham and mix well.
• Beat the eggs together, and then pour this mixture into the bowl with the potatoes; season with salt and pepper, add in the cheese and basil and mix well.
• Heat the remaining butter in a nonstick skillet on medium; once it is foaming, add the potato egg mixture into the pan.
• Turn the heat to low and once the eggs have set, and the only remaining moistness is in the center, place the skillet under the broiler until the top is set and golden.