CAVIAR DIP
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
- Serve with chips, toasts, or crackers.
STRAWBERRY SHORTCAKE BITES
This dessert wraps all the flavors of a traditional strawberry shortcake into one bite-size treat. Fresh strawberries, shortbread cookie crumbles and whipped cream come together in these delectable morsels.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 16 bites
Number Of Ingredients 4
Steps:
- Combine the sugar and 1/2 cup water in a small saucepan and bring to a rolling boil over medium heat. Add the sliced strawberries and continue to cook until the syrup thickens slightly and forms small foamy bubbles, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Whisk the heavy cream in a medium mixing bowl until it forms soft peaks. Add 1 tablespoon of the strawberry syrup and whisk to firm peaks. Remove the sliced strawberries from the syrup and discard or save for another use.
- Process the shortbread cookies in a blender or food processor or crush by hand to make fine crumbs. Transfer the crumbs to a plate.
- Holding one of the strawberries by the stem, dip it into the syrup, let the excess drain off and then dip it into the cookie crumbs. You may need to pat on the crumbs a bit to make sure they adhere to the strawberry. Place the strawberry on a plate. Repeat with the remaining strawberries.
- Spoon the whipped cream into a piping bag fitted with a small star tip. Pipe a small rosette of whipped cream in the middle of each strawberry. Serve within an hour.
THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Provided by Chef John
Categories Omelets
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
- Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
- Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
- While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
- Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
- Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
- Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g
FRITTATA BITES
Make and share this Frittata Bites recipe from Food.com.
Provided by Brenda.
Categories < 60 Mins
Time 45m
Yield 24 Frittata Bites, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat.
- Drain well; stir in rice.
- Cool; stir in cheese.
- Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
- Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture.
- Bake at 350 degrees 25 minutes or until set.
- Cool in pan 5 minutes before removing.
Nutrition Facts : Calories 79.2, Fat 3.8, SaturatedFat 1.5, Cholesterol 59.1, Sodium 191.3, Carbohydrate 6.3, Fiber 0.3, Sugar 0.7, Protein 4.9
BRIE AND MERLOT MUSHROOMS BITES
Steps:
- Preheat the oven to 350 degrees F. Bake the shells according to the package directions. Let cool while you make the filling.
- Heat a skillet over medium heat and add the butter. When the butter is melted, add the shallots and garlic, and cook until soft, about 5 minutes. Add the mushrooms and season with salt and pepper, to taste. When the mushrooms have released their liquid, add the wine and thyme and cook until most of the liquid has evaporated, about 5 minutes.
- Cut the Brie into 15 small pieces. Divide the mushroom mixture among the phyllo shells. Top each with a piece of the cheese. Return the shells to the oven and bake until the cheese has melted, about 5 minutes. Transfer the bites to a serving platter. Garnish with chives and serve warm.
POTATO BITES
Steps:
- Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.
SPINACH FRITTATA BITES
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into scrumptious squares.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Yield Makes 54 mini portions
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Whisk together milk, flour, and 1 1/4 teaspoons salt. Add eggs; whisk to combine. Stir in spinach, red peppers, and cheese.
- Line a 9-by-13-inch baking dish with lightly oiled parchment, leaving a 2-inch overhang on two sides. Pour in egg mixture; bake until just set, 18 to 20 minutes. Let cool 10 to 15 minutes.
- Using parchment, transfer frittata to a cutting board. Cut into 1 1/2-inch squares.
MINI CHORIZO, PEA & POTATO FRITTATAS
Heading to the park for a picnic with the family? Kids and adults will love these mini frittatas
Provided by Cassie Best
Categories Lunch, Picnic
Time 43m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
- Heat the oven to 180C/160C fan/gas 4. Line a six-hole muffin tin with paper or silicone cases. Tip the eggs, chorizo, peas, parsley and some seasoning into a large bowl. Slice the cooled potatoes into rounds that are the thickness of a £1 coin, and add these to the bowl. Mix gently.
- Spoon the mixture into the cases, ensuring each has some of the potato, chorizo and peas. Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the middle. Check the frittatas are set by shaking the tin gently - there should be no wobble. Leave to cool slightly and eat warm, or cool completely and chill for up to 24 hrs.
Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA
Provided by Tori Ritchie
Categories Milk/Cream Egg Nog Egg Appetizer Breakfast Brunch Bake Sauté Cocktail Party Low Cal Feta Sausage Chard Party Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 20
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
- Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
- Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
- Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
- Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.
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18 HEALTHY FRITTATA RECIPES THAT ARE PERFECT FOR MEAL PREP
From self.com
Estimated Reading Time 4 mins
- Bacon, Mushroom, and Spinach Frittata from Damn Delicious. Mushrooms and bacon make for a frittata packed with smoky, umami flavor. Add a sprinkle of cheese if you're feeling decadent.
- Summer Black Bean Frittata from SELF. Summer might be a way off, but this frittata is easy to make and tastes great anytime of the year. Get the recipe here.
- Kale and Artichoke Frittata from A Couple Cooks. With winter kale and spring artichokes, this frittata is the perfect way to bridge the gap between seasons.
- Frittata With Chard and Chorizo from Bon Appétit. Filled with spicy chorizo and potatoes, this frittata is serving up some serious Spanish vibes. Get the recipe here.
- Caramelized Onion and Red Bell Pepper Frittata from Eating Bird Food. Caramelized onions add a subtle sweetness that mingles perfectly with the goat cheese in this frittata.
- Sweet Corn Frittata With Sweet Cherry Tomato Compote from Dishing up the Dirt. Keep the compote and the frittata separate until you're ready to eat—otherwise your frittata might get soggy.
- Kale, Potato, and Onion Frittata from SELF. This hearty greens-and-potatoes frittata is filling and perfect for brunch. Get the recipe here.
- Bacon, Egg, and Cheese Frittata With Spiralized Potatoes from Inspiralized. So cheesy and bacony, this frittata tastes like your favorite breakfast sandwich.
- Chickpea and Brussels Sprouts Frittata from SELF. Chickpeas and brussels sprouts make this frittata hearty, earthy, and oh-so filling. Get the recipe here.
- Sausage and Butternut Squash Frittata from Cook Eat Paleo. Use up the last of any winter squash you have on hand in this sweet and savory frittata. Get the recipe here.
OUR 12 BEST FRITTATA RECIPES
From allrecipes.com
- Bacon Cheese Frittata. View Recipe. Less is more with this classic frittata. Rich bacon, tangy cheddar, and fresh green onions all add their distinct flavors to the dish.
- Keto Breakfast Frittata. View Recipe. Brunch has never looked to good, or so low-carb. This keto-friendly recipe will keep your macros on point while delivering on bold flavor.
- Bacon and Potato Frittata with Greens. View Recipe. "I love this recipe," says Dasha Fox-Morrison. "It was a hit in my house, easy to make, and works as a base recipe for other versions."
- Fresh Mozzarella Frittata. View Recipe. If caprese is your go-to appetizer, then this should be your go-to breakfast. The eggs bake up beautifully with rich pockets of mozzarella cheese and bold sun-dried tomatoes, all finished with a sprinkling of fresh basil.
- Huevos Rancheros Frittata. View Recipe. "I love this frittata for brunch, or lunch, or even a light weeknight dinner," says AnnieM.
- Mediterranean Frittata. View Recipe. Egg white frittatas aren't always big on flavor, but this Mediterranean version packs a punch thanks to sun-dried tomatoes, spinach, and feta.
- Potato and Pepper Frittata. View Recipe. Bacon or panchetta and a mix of hot and sweet peppers liven up this easy frittata. Potatoes provide the base and feta cheese gives it a tangy finish.
- Three Cheese Salami Frittata. View Recipe. "This frittata was my grandfather's signature dish and was only made during the holidays," says recipe creator Edward Moran.
- Spring Vegetable Frittata for Mother. View Recipe. The perfect light breakfast for Mother's Day, the veggies in this frittata can be mixed and matched to what you've got available.
- Air Fryer Frittata. View Recipe. "This frittata is ready in less than 20 minutes. Take a little bit of leftover breakfast sausage, a few chopped veggies, some shredded cheese, and some eggs, and create a hot breakfast," says recipe creator Bibi.
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