EASY VEGETABLE FRITTATA
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it's supposed to be done. Perfectly cooked frittatas look barely set on top and tremble - like jello - after giving the pan a gentle shake.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 40m
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
- Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
- Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
- Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
- Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
- When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
- Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles - like jello - when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
- Serve the frittata hot or cold with fresh herbs on top.
Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, Fat 21.4g, SaturatedFat 9.6g, Cholesterol 346.2mg, Sodium 559.8mg, Carbohydrate 4g, Fiber 0.8g, Sugar 2.6g, Protein 17.4g
VEGETABLE FRITTATA
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a medium non stick skillet, heat oil over medium heat. Add diced pepper, onion, or mushrooms and cook until tender. Stir in leftover corn, broccoli or carrots. Pour in eggs, season with salt and pepper and stir mixture until it begins to thicken. Lower heat and cover for 3-5 minutes until mixture is firm. Uncover and sprinkle with cheese. Slide skillet under broiler to brown top of frittata. Note: If the skillet's handle is plastic, cover it with a double layer of foil.
FRESH VEGETABLE FRITTATA
Steps:
- In a large bowl, combine all ingredients. Pour into a shallow 2-cup baking dish coated with cooking spray. , Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 230 calories, Fat 14g fat (6g saturated fat), Cholesterol 386mg cholesterol, Sodium 485mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic exchanges
EXTRA-VEGGIE FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Beat 8 eggs, 1 cup milk, chopped parsley, and salt and pepper. Add 1/2 cup stuffing bread cubes and 2 cups leftover cooked vegetables (such as broccoli or cauliflower). Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Broil 3 minutes, then slice.
VEGETABLE FRITTATA WITH ROASTED POTATOES AND GARLIC
Frittatas are great warm or at room temperature, making this a smart meal for a busy night when not everyone in the family can sit down to dinner at the same time.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through.
- Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium. Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes. Add broccoli and tomato, and season with salt and pepper. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes.
- Transfer skillet to upper rack in oven and bake until slightly puffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges and serve with potatoes and garlic.
Nutrition Facts : Calories 500 g, Fat 30 g, Fiber 5 g, Protein 30 g, SaturatedFat 13 g
VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
MORE-VEGETABLE-THAN-EGG FRITTATA
This simple frittata - just eggs, vegetables, fresh herbs and a little Parmesan if you're feeling luxurious - is proof that eating well doesn't have to be deprivational. It can also be delicious.
Provided by Mark Bittman
Categories breakfast, dinner, quick, weeknight, main course
Time 30m
Yield 2 or 4 servings
Number Of Ingredients 7
Steps:
- Put olive oil in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
- When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
- Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams
SPRING VEGETABLE FRITTATA FOR MOTHER
It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.
Provided by Chef John
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g
More about "fresh vegetable frittata food"
VEGETABLE FRITTATA RECIPE - FOOD.COM
From food.com
4.5/5 (4)Total Time 21 minsCategory BreakfastCalories 139 per serving
FRESH VEGETABLE FRITTATA - MY FOOD AND FAMILY
From myfoodandfamily.com
VEGETABLE EGG WHITE FRITTATA - HARVEST FRESH
From harvest-fresh.ca
EASY VEGETABLE FRITTATA - FEELGOODFOODIE
From feelgoodfoodie.net
SPRING VEGETABLE FRITTATA - ISLAND BAKES
From island-bakes.com
ANGELA'S VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
VEGETABLE FRITTATA | CLEAN FOOD CRUSH
From dev.cleanfoodcrush.com
CHEESE, VEGETABLE AND BACON FRITTATA - FOOD NETWORK CANADA
From foodnetwork.ca
FRITTATA WITH GARDEN FRESH VEGETABLES - FOOD CHANNEL
From foodchannel.com
VEGETABLE FRITTATA RECIPE - DELISH
From delish.com
EASY VEGETABLE FRITTATA | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
VEGETABLE FRITTATA | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
VEGETABLE FRITTATA RECIPE | EATINGWELL
From eatingwell.com
STOVETOP VEGGIE FRITTATA RECIPE - EATINGWELL
From eatingwell.com
VEGETABLE FRITTATA - DIABETES CANADA
From diabetes.ca
FRESH VEGETABLE FRITTATA | SANITARIUM HEALTH FOOD COMPANY
From sanitarium.com.au
MIXED VEGETABLE FRITTATA RECIPE - FOOD.COM
From food.com
GARDEN VEGGIE FRITTATA - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
VEGETABLE FRITTATA - TORNADOUGH ALLI
From tornadoughalli.com
FRESH VEGETABLE FRITTATA | MEIJER SPECIALITY PHARMACY
From meijerspecialtypharmacy.com
FRESH VEGETABLE FRITTATA - FRESH VEGGIES, DELICIOUS MEAL
From corenutritionrx.com
SIMPLE GARDEN VEGETABLE FRITTATA | CLEAN FOOD CRUSH
From cleanfoodcrush.com
SPRING VEGETABLE FRITTATA RECIPE | GET CRACKING
From eggs.ca
FRESH VEGETABLE FRITTATA – CORN TOMATO BELL PEPPER FRITTATA
From homesteadwishing.com
VEGETABLE FRITTATA RECIPE - PERFECT FOR FAST DAYS | SUPERFASTDIET
From superfastdiet.com
FRITTATA RECIPES THAT USE UP LEFTOVER VEGGIES | ALLRECIPES
From allrecipes.com
VEGETABLE FRITTATA {HEALTHY} - IFOODREAL.COM
From ifoodreal.com
SPRING VEGETABLE FRITTATA RECIPE | SOUTHERN LIVING
From southernliving.com
VEGETABLE FRITTATA - VEGETABLES
From vegetables.co.nz
VEGETABLE FRITTATA | METRO
From metro.ca
SUPER QUICK HEALTHY VEGETABLE FRITTATA RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT | TASTE OF HOME
11 EASY AND DELICIOUS FRITTATA RECIPES WE'D EAT AT BREAKFAST, …
From southernliving.com
BEST ITALIAN VEGETABLE FRITTATA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MEDITERRANEAN VEGETABLE FRITTATA - HOW TO MAKE A …
From themediterraneandish.com
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
From recipetineats.com
FLORIDA VEGETABLE FRITTATA : FRESH FROM FLORIDA
From followfreshfromflorida.com
VEGETABLE FRITTATA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
BASIC FRITTATA RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
CAST IRON FRITTATA - FRESH OFF THE GRID
From freshoffthegrid.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love