FRESH HERB FRITTATA
Provided by [email protected]
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In a medium mixing bowl combine eggs, scallions, parsley, oregano, ½ cup of cheese, and heavy cream. Whisk together until thoroughly combined. Season with salt and pepper, to taste.
- In a well-seasoned 10-inch cast iron skillet (may also use oven-safe non-stick skillet), heat about 1 tablespoon of olive oil over medium heat.
- Add egg mixture and cook for about 5 minutes, or until edges start to set.
- Sprinkle remaining ¼ cup of cheese on the top of the eggs.
- Transfer skillet to the oven and bake for 10-12 minutes, or until frittata is puffed up, edges are browned, and it jiggles just slightly in the center.
- Optional- broil on low for about 30-45 seconds to further brown the cheese topping.
FRITTATA WITH SCALLIONS
Provided by Food Network
Time 30m
Yield s: 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly.
- Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend.
- Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.
Nutrition Facts : Calories 292, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 443 milligrams, Sodium 398 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams
FRESH HERBS AND SCALLION FRITTATA
If you want to make this for the family in one go, it's more convenient to make this as a frittata. Not quite as elegant as the French rolled omelet, but no less delicious. This one includes a bunch of sautéed scallions.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of the olive oil in a small skillet or saucepan over medium heat and add the scallions. Cook, stirring, until tender, 3 to 5 minutes, and remove from the heat.
- Beat the eggs in a medium bowl. Add the herbs, salt, pepper, mint, scallions and milk and beat together.
- Heat the remaining olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY CORN FRITTATA WITH TOMATOES AND SCALLIONS
Steps:
- Set a rack on the top shelf of the oven and preheat to 450 degrees F.
- In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
- In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
- Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
- Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
SWISS-CHARD FRITTATA WITH RYE BERRIES
Rye berries add texture and heft to this one-pan egg dish studded with garlicky sauteed chard and fresh herbs. Ricotta is dolloped on top just before the frittata goes into the oven, providing the perfect creamy contrast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat broiler with rack in top third. Heat 1 tablespoon oil and garlic in a 10-inch broilerproof nonstick skillet over medium. When fragrant, add chard stems and leaves. Season with salt and cook, stirring, until just tender, 4 minutes. Transfer to a bowl.
- In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/8 teaspoon pepper until well combined. Stir in rye berries, chard leaves and stems, and all but 1 tablespoon combined chopped herbs and scallions.
- Return skillet to medium-high heat; add remaining 1 tablespoon oil. Add egg mixture and cook, stirring with a spatula to create large curds, until eggs are just beginning to set, about 3 minutes. Remove from heat, dollop with ricotta, and transfer to oven. Broil until eggs are puffed, just set, and beginning to brown in spots, 2 to 3 minutes. Let stand 10 minutes. Garnish with remaining chopped herbs and scallions, and serve warm or room temperature.
FRESH HERB FRITTATA
A very easy way to make breakfast, brunch, or supper for eight. This is wonderful with herbs picked right out of your garden.
Provided by PainterCook
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and water in a bowl.
- Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
- Spray a quiche dish with non-stick spray. Pour egg mixture into it.
- Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
- Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.
Nutrition Facts : Calories 128.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 224.1, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 9.8
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FRITTATA WITH FRESH HERBS RECIPE - ANNE QUATRANO
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4/5 Total Time 30 minsAuthor Anne Quatrano
- Preheat the oven to 350°. In a small saucepan, simmer the garlic in the olive oil over moderate heat until soft and golden, 7 minutes; discard the garlic. In a pie plate, toss the diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
- In a medium bowl, whisk the eggs with the Parmesan, cream, chives and tarragon; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
- In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. Whisk the eggs again, then add to the skillet and cook without stirring for 1 minute, until just set around the edge. Using a rubber spatula, lift the edge and tilt the pan so the uncooked egg seeps underneath. Continue until the eggs are mostly set, 3 minutes. Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons. Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.
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