BAKED FRITTATA WITH CHERRY TOMATOES AND ARUGULA
Steps:
- Preheat the oven to 350°F (175°C).
- Preheat a 9 inch/23 cm cast iron pan over medium-high heat.
- In a large bowl, stir together the eggs, cherry tomatoes, arugula, mozzarella, parsley, salt, and pepper.
- Once the pan is hot, add the olive oil and sauté the onion until soft and translucent.
- Remove from heat, pour the egg mixture over the sautéed onion and stir to ensure the egg mixture is evenly distributed.
- Bake in the oven for about 30-35 minutes, or until the top of the frittata has browned slightly and is set.
- Allow the baked frittata to cool for about 5 minutes, sprinkle with chopped parsley and serve. Enjoy!
Nutrition Facts : Calories 141 kcal, Carbohydrate 3.3 g, Protein 8.7 g, Fat 10.8 g, SaturatedFat 3 g, Cholesterol 169 mg, Sodium 314 mg, Fiber 0.8 g, Sugar 1.9 g, ServingSize 1 serving
RICOTTA FRITTATA WITH TOMATO SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack 4 to 6 inches from the broiler and preheat the broiler. Whisk the eggs, milk and cheese in a large bowl. In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
- Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the scallions, radicchio, sugar, and salt and pepper to taste. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir. Wipe out the skillet.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds. Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes. Loosen the edge with a rubber spatula; slide out of the skillet. Cut into wedges. Serve with the tomato salad.
- Per serving: Calories: 381; Total Fat: 28 grams; Saturated Fat: 9 grams; Protein: 20grams; Total carbohydrates:11 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 461 milligrams; Sodium: 558 milligrams
Nutrition Facts : Calories 381 calorie, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 461 milligrams, Sodium 558 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 20 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.
RICOTTA, TOMATO & SPINACH FRITTATA
Healthy veggie bites that are packed with flavour - a midweek must
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
- Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
- Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.
Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
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