Country Frittata Food

COUNTRY FRITTATA

Steps:

• Whisk eggs, water and pepper in small bowl; set aside.
• Heat oil in 10-inch (20 cm) non-stick skillet over medium-high heat. Add onion; stirring frequently, until nearly tender. Add potatoes; cook over medium heat until tender and golden brown. Add ham.
• Pour egg mixture over potato mixture. As eggs set around edge of skillet, use spatula to gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle cheese over top. Cover skillet, reduce heat and cook for a few minutes to melt cheese.
• Cut frittata into wedges and serve.

COUNTRY FRITTATA

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread and 2 Tbsp. milk until blended. Spoon 1/4 cup cream cheese mixture into small bowl; stir in remaining milk. Reserve for later use.
• Add eggs and black pepper to remaining cream cheese mixture; whisk until blended. Melt butter in 10-inch ovenproof skillet on medium heat. Add green peppers; cook and stir 5 min. or until crisp-tender. Stir in egg mixture, onions and ham; cover.
• Bake 20 to 25 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 2 to 3 min. or until melted. Drizzle with reserved cream cheese mixture.

COUNTRY FRITTATA

Steps:

• Preheat oven to 350°.
• In a 12" non stick skillet with oven proof handle, heat olive oil until hot and add the potatoes, ham and garlic.
• Saute just until browned.
• In a bowl, whisk eggs and pour over the potato mixture.
• Season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edge of the pan to loosen the frittata as it cooks.
• When nearly set, sprinkle with cheese and place in oven for 2 to 4 minutes or until evenly set and slightly golden.
• Note: If you do not have a skillet with an oven proof handle, wrap two layers of aluminum foil over your handle before baking.

LOW COUNTRY SHRIMP FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
• Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
• Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

COUNTRY POTATO, PEA, AND PANCETTA FRITTATA

Steps:

• In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
• In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.