Cheesy Vegetable Brunch Frittata Food

VEGETABLE FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• Whisk the eggs with the flour and baking soda in a mixing bowl. Add 1 teaspoon of salt and 1/4 teaspoon black pepper. Add the ricotta cheese and whisk until smooth. Stir in the grated Monterrey jack cheese.
• Heat the olive oil and 2 tablespoons of butter over medium heat in a 10-inch pan. Add the potatoes and cook them for about five minutes, or until they start to soften. Add the onion, peppers, salt, and pepper. Stir and cook the vegetables for another 5 minutes.
• Turn the heat off. Spread the vegetables into an even layer. Pour the eggs and cheese over the top of the vegetables. Use a spatula to spread the eggs evenly so all the veggies are covered, if needed. Bake the frittata at 350 degrees for 25-30 minutes. Insert a toothpick to check for doneness, it should come out clean.

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.

CHEESY VEGETABLE FRITTATA

Steps:

• In a large oven-proof nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and cook for about 3 minutes. Add remaining vegetables and cook, stirring occasionally, until tender (about 5 minutes). During the last minute, add minced garlic.
• Meanwhile in a large bowl, whisk the eggs, 1 tablespoon olive oil and 3 tablespoons water for about 1 minute, or until frothy. Stir in ½ cup cheese.
• Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)
• Top with remaining cheese and broil for 2 to 4 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.

COLORFUL BRUNCH FRITTATA

Steps:

• Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

CHEESY FRITTATA - SOUTH BEACH

Steps:

• Cook turkey bacon per directions on package until crisp. Set aside. Crumble when cool.
• Coat an ovenproof 10" skillet with cooking spray. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini, and saute over medium-low heat until the vegetables are tender, 2 - 3 minutes.
• Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2 - 3 minutes, and remove from the heat.
• Preheat the broiler.
• In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth.
• Pour the egg mixture over the vegetables and return to the heat source. Sprinkle the crumbled turkey bacon over the top. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet.
• Transfer the skillet to the broiler and broil until the top is set - 2-3 minutes.
• Sprinkle with the cheese and broil until the cheese melts.
• Serve while hot.

BRUNCH VEGETABLE FRITTATA

Steps:

• Grease a 9" glass pie plate.
• Spread the shredded cheese evenly over the bottom of the pie plate.
• Cut up the broccoli, slice the mushrooms, dice the red bell pepper, and mince the green onions.
• Lightly saute the broccoli, red pepper, and mushrooms in a bit of olive oil.
• Layer all of the vegetables over the cheese in the pie plate.
• At this point, if you are adding the ham, sprinkle it over the vegetables.
• Blend together the Bisquick, eggs, salt & pepper, and milk for 2-3 minutes with an electric mixer.
• Make sure that Bisquick is dissolved.
• Pour mixture over vegetables and cheese.
• Bake in a 400 degree preheated oven for 20 to 25 minutes.
• The top of the pie should be golden brown when done.

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.

CHEESY BACON AND HASH BROWN FRITTATA

Steps:

• Preheat the broiler to high and position a rack in the top third of the oven.
• Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
• Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.

CHEESY HAM & VEGETABLE FRITTATA (BROCCOLI/CARROT/CAULIFLOWER

Steps:

• Cook vegetables according to directions on package.
• In a large skillet, sauté mushrooms,garlic, and onion in olive oil, over med heat, for 5 minutes.
• Add meat and cook for 2 more minutes, stirring frequently.
• In small bowl season eggs with basil and pepper; pour into skillet over ham.
• Cook, covered, over low heat without stirring until edges set and bottom is golden (10-12 minutes).
• Lift edges carefully to allow uncooked egg to flow to the bottom of the pan.
• Cook until mixture sets but is still moist.
• Pour vegetables and cheese over top of frittata.
• Cover and cook an additional 2-3 minutes.
• Loosen around edges and slide onto serving plate.

SOUTH BEACH DIET CHEESY FRITTATA

Steps:

• Coat an ovenproof 10" skillet with cooking spray and place over medium low heat until hot. Melt the Smart Balance in the skillet.
• Add the onion, bell pepper, and zucchini and saute over medium-low heat until the vegetables are lightly browned, 2-3 minutes. Add the tomatoes, basil and black pepper tpo the skillet and stir to combine. Cook until the flavors are blended, 2 - 3 minutes, and remove from heat.
• Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk. Process until smooth. Pour the egg mixture over the vegetables.
• Cover and cook on medium low heat until bottom is set and the top is still slightly wet, 2-3 minutes.
• Transfer the skillet to the broiler and broil until the top is set, 2 - 3 minutes.
• Sprinkle with the cheese and broil until the cheese melts.

EASY CHEESY FRITTATA

Steps:

• Preheat oven to 350.
• Beat eggs, egg whites and water in a medium bowl with a wire whisk until well blended.
• Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil.
• Pour into greased 9-inch pie plate.
• Bake 25 minutes or until puffed and golden brown.
• Sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.