BASIC FRITTATA
The frittata is an Italian dish that makes good use of whatever ingredients you have on hand. Sometimes referred to as an "egg pizza," the frittata has many variations. Try an all-vegetable version, or add chopped meat, seafood, or a combination of all three!
Categories Lunch
Time 28m
Yield Serves: 4
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
- Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
- Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
- Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
- Loosen around edge of frittata. Cut into wedges and serve.
Nutrition Facts :
SPRING FRITTATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.
EASY SPRING FRITTATA
There's no better way to capture spring than by making this frittata filled with Italian dressing, fresh asparagus and cheddar cheese.
Provided by My Food and Family
Categories Spring 2003
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Heat dressing in large nonstick ovenproof skillet on medium-high heat. Add asparagus; cook 5 minutes, stirring occasionally.
- Beat eggs, milk and 1/2 cup of the cheese in medium bowl until well blended. Pour over asparagus; stir until well blended.
- Bake 20 minutes or until center is set. Sprinkle with remaining 1/2 cup cheese; continue baking 5 minutes or until cheese is melted. Cut into 4 wedges to serve.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 445 mg, Sodium 420 mg, Carbohydrate 9 g, Fiber 3 g, Sugar 3 g, Protein 22 g
SPRING FRITTATA
Steps:
- In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 163 calories, Fat 10g fat (4g saturated fat), Cholesterol 158mg cholesterol, Sodium 282mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
EASY CHEESY FRITTATA
This simple lunch dish is a great way of getting children aged 5-9 involved in the kitchen
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
- Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
- Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
- Break the feta into the bowl by crumbling it with your hands.
- Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
- Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.
Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.22 milligram of sodium
SPRING VEGETABLE FRITTATA
This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring's finest vegetables, including asparagus, leek, peas, and spinach. Then, it's sprinkled with creamy goat cheese, and fresh herbs!
Provided by Lisa Bryan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
- Then add the asparagus and saute another 1-2 minutes.
- Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
- In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
- Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
- Garnish with additional herbs before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 7 g, Protein 13 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 213 mg, Sodium 164 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY OVEN FRITTATA RECIPE
Elevate your regular frittata recipe with mozzarella cheese and bacon as part of this Easy Oven Frittata Recipe. So simple, you'll go gaga for frittata.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well.
- Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese.
- Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 220 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 11 g
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- Heat oil in 8-inch non-stick, or well-seasoned cast-iron, ovenproof skillet over medium heat. Add mushrooms; cook, stirring often, until starting to soften, about 5 minutes. Add leeks and garlic; cook, stirring often, until softened, liquid has evaporated and mushrooms browning, 5-6 minutes. Add grated potato and season with good pinch salt and pepper. Cook 1-2 minutes.
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- Heat an oven-safe, 10" non-stick skillet over medium-low heat with the fat of your choice or cooking spray.
- Crack the eggs into a medium bowl with the salt and pepper, cheese, and sour cream (or cream/milk). Pierce the yolks (if using) with a fork, then whisk until well combined. Stir in any additional pre-cooked fillings you choose.
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From eatingwell.com
Category Healthy Frittata RecipesPublished 2018-07-29Total Time 25 minsCalories 214 per serving
- Preheat broiler. In a small bowl combine the eggs, egg whites, milk, chives and pepper: stir in 2 tablespoons of the cheese.
- In an 8-inch nonstick broiler proof skillet heat oil over medium. Add asparagus and green onions; cook and stir 2 minutes. Add spinach and garlic; cook 30 seconds or just until spinach is wilted.
- Pour egg mixture into skillet; reduce heat to low. Cook, covered, 10 to 12 minutes or until nearly set. Sprinkle with remaining 2 tablespoons cheese.
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- Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Add the asparagus and cook, stirring occasionally, until softened, about 3 minutes. Add the broccoli and tomatoes; cover and cook, stirring occasionally, until the tomatoes burst and the broccoli softens, 5 minutes more.
- Whisk together the eggs, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour over the vegetables in the skillet and cook, stirring gently, until the eggs just begin to set, about 1 minute. Sprinkle with the goat cheese and transfer the pan to the oven. Bake until the center is set, 10 to 12 minutes.
- Meanwhile, whisk together the vinegar and the remaining salt, pepper, and oil in a large bowl. Toss with the watercress to coat. Cut the frittata into wedges. Serve with the watercress and bread.
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- Turn the oven to 200 degrees. Prepare a small tray and line it with parchment (this will make the cleaning process super easy and you will not have to use any grease for the recipe, so it's better for your health, right?).
- While the oven is heating, beat the eggs until fluffy (make them have a little foam, the foamier the fluffier the frittata). The secret to a fluffy omelet or frittata is a well beaten egg.
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