Cheddar Crab Tomato Basil Frittata Food

CRABMEAT FRITTATA WITH TOMATOES AND HERBS

Steps:

• In a bowl, whisk the eggs until frothy and season with half the salt and pepper.
• In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat.
• Add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated.
• Stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through.
• Stir the eggs into the skillet.
• Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame.
• The eggs will begin to form small curds.
• Continue stirring and shaking until the eggs are set but still somewhat soft on top.
• Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate.
• Cover the frittata with another dinner plate and invert the plates.
• Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes.
• The cooked frittata should be golden brown on both sides.
• Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.

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.

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.

CRAB AND POTATO FRITTATA

Steps:

• Put the potato in a pot with enough water to cover. Season the water generously with salt and place over high heat. Bring to a boil and simmer for 10 minutes. Drain well and let cool slightly. Cut into quarters and slice into thin pieces.
• Preheat the oven to 375 degrees F.
• In a medium bowl, whisk together the eggs, half-and-half, lemon zest, paprika and 1 teaspoon salt.
• Grease an 8-inch square baking dish with the olive oil. In the baking dish, combine the crab, arugula and sliced potatoes, making sure the potatoes are all lying flat. Pour the egg mixture over the top.
• Bake until the center is just set and the top is brown, about 30 minutes. Allow to cool for 10 minutes before cutting into 1-inch squares.

CRAB AND ARTICHOKE FRITTATA

Steps:

• Heat the broiler to high and place a rack in the center of the oven.
• Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
• Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.

SAUSAGE FRITTATA

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

BASIL, TOMATO, CREAM CHEESE FRITTATA RECIPE

Steps:

• Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.
• Whisk together.
• Add butter to large oven proof skillet. Melt over medium heat.
• Add tomatoes to skillet, and sauté one minute.
• Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp.
• Pour egg mixture over tomatoes.
• Top with cream cheese cubes.
• Cover and cook over low heat approximately 20 minutes or until set on top.

POTATO AND CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

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.

CRAB FRITTATA

Steps:

• Mix the eggs, cream, lemon rind, tabasco, salt and pepper together. Set aside.
• Microwave onion and potato about 3 minutes (to speed up cooking).
• Heat oil in frying pan over medium heat and brown potato and onion and cook them through.
• Add the capsicum and cook a few minutes more.
• Pour over the egg mix and scatter the crab across the top.
• Cook gently for about 5 minutes or until almost set through, then place under a griller (broiler) to brown the top. Serve at once.

TOMATO, SCALLION, AND CHEDDAR FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
• Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
• Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

SPINACH AND POTATO FRITTATA

Steps:

• Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.