Florentine Frittata Food

FLORENTINE FRITTATA

Steps:

• Preheat broiler. In large bowl, with fork, mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella, and 1/4 teaspoon salt until well blended.
• In broiler-safe nonstick 10-inch skillet, heat oil over medium heat . Pour egg mixture into skillet; arrange tomatoes on top, pushing some down. Cover skillet and cook frittata 5 to 6 minutes or until egg mixture is just set around edge.
• Place skillet in broiler 5 to 6 inches from source of heat and broil frittata 4 to 5 minutes or until just set in center. Sprinkle with remaining 1/4 cup mozzarella; broil about 1 minute longer or until cheese melts.
• To serve, loosen frittata from skillet. Leave frittata in skillet or slide onto warm platter; cut into wedges.

FRITTATA FLORENTINE

Steps:

• Preheat broiler. In a small bowl, whisk the first 6 ingredients., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender. Reduce heat to medium-low; top with spinach., Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with basil, then cheese. , Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

FRITTATA FLORENTINE

Steps:

• Preheat oven to 350°F (180°C).
• In a nonstick, ovenproof skillet, cook onion and garlic in a tablespoon (15 mL) of olive oil over medium heat.
• Add tomatoes, sweet pepper, spinach, and corn; sauté for a few minutes. Add beaten egg mixture to skillet and cook until just set.
• Sprinkle with cheese and bake until light golden.
• Serve with a green salad.

FLORENTINE FRITTATA

Steps:

• Combine the first 7 ingredients in a medium bowl; set aside.
• Melt butter in a 10-inch cast-iron or nonstick skillet over medium heat.
• Add onion; saute 5 minutes.
• Add potatoes; cook 9 minutes or until lightly browned; stirring occasionally.
• Pour egg mixture over onion mixture.
• Arrange bell pepper slices on top of frittata.
• Cook 7 minutes or until set.
• Sprinkle with cheese.
• Wrap handle with foil.
• Preheat broiler.
• Broil 5 minutes or until cheese is lightly browned.
• Cut into 4 wedges, Serve.

FLORENTINE FRITTATA

Steps:

• Preheat broiler. In large bowl, with fork, mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella, and 1/4 teaspoon salt until well blended.
• In broiler-safe nonstick 10-inch skillet, heat oil over medium heat . Pour egg mixture into skillet; arrange tomatoes on top, pushing some down. Cover skillet and cook frittata 5 to 6 minutes or until egg mixture is just set around edge.
• Place skillet in broiler 5 to 6 inches from source of heat and broil frittata 4 to 5 minutes or until just set in center. Sprinkle with remaining 1/4 cup mozzarella; broil about 1 minute longer or until cheese melts.
• To serve, loosen frittata from skillet. Leave frittata in skillet or slide onto warm platter; cut into wedges.

FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together eggs, milk, salt, and pepper until foamy.
• Melt butter in a cast-iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the eggs over the mixture.
• Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
• Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Top with sour cream, salsa, and chives before serving.

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

TRIPLE-CHEESE FLORENTINE FRITTATA

Steps:

• Preheat broiler. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high for 3-5 minutes or until tender. Cool slightly; drain., In a 10-in. ovenproof skillet, heat 2 teaspoons oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Remove from pan., Add spinach to same pan; cook and stir 30-45 seconds or until wilted. Drain spinach and squeeze dry; coarsely chop. In a small bowl, whisk eggs, wine, oregano, pepper and salt; stir in cheddar cheese, ham, Swiss cheese, onion and spinach. Gently stir in potatoes., In a 10-in. ovenproof skillet, heat remaining oil over medium heat. Pour in egg mixture. Cook, covered, until nearly set, 3-5 minutes. Sprinkle with Parmesan cheese., Broil 3-4 in. from heat until eggs are completely set. 2-4 minutes. Let stand 5 minutes. Cut into wedges.