Frittata Italian Omelet Food

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FRITTATA FLORENTINE



Frittata Florentine image

My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it's loaded with ingredients we tend to have at the ready. -Jenny Flake, Newport Beach, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

6 large egg whites
3 large eggs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 turkey bacon strips, chopped
1 cup fresh baby spinach
3 tablespoons thinly sliced fresh basil leaves
1/2 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 451mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

ITALIAN FRITTATA



Italian Frittata image

Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!

Provided by Shagen McBride

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup diced salami
½ cup artichoke hearts, drained and chopped
½ cup chopped cherry tomatoes
1 (4.5 ounce) can sliced mushrooms, drained
6 eggs
⅓ cup milk
2 green onions, chopped
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon salt
ground black pepper to taste
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
  • Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
  • Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
  • Bake until eggs are set and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g

FRITTATA DI SPAGHETTI (SPAGHETTI OMELET)



Frittata Di Spaghetti (Spaghetti Omelet) image

Make and share this Frittata Di Spaghetti (Spaghetti Omelet) recipe from Food.com.

Provided by Noo8820

Categories     One Dish Meal

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 5

6 -8 ounces leftover spaghetti, with any sauce
4 eggs
2 ounces grated parmesan cheese
3 ounces butter
salt & freshly ground black pepper

Steps:

  • Combine the pasta, eggs and cheese, stirring well. Season.
  • Heat half of the butter in a large heavy bottomed frying pan. Pour in the egg mixture, lower the heat and cook for 10 minutes until the eggs are just set but still very soft. Slip a knife around the edge to loosen the omelet, then using a spatula turn the frittata cooked side up on to a plate (patch up the pieces if it breaks).
  • Heat the rest of the butter in the pan, slide the frittata back into the pan, soft side down and cook for a few minutes. You can also cook the top side by just dotting with butter and grilling, but I prefer the pan method.
  • Cut into wedges and serve.

Nutrition Facts : Calories 891.3, Fat 53.8, SaturatedFat 30.1, Cholesterol 539.4, Sodium 822.7, Carbohydrate 65.8, Fiber 2.7, Sugar 2.6, Protein 35

FRITTATA (ITALIAN OMELET)



Frittata (Italian Omelet) image

Make and share this Frittata (Italian Omelet) recipe from Food.com.

Provided by ElaineAnn

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup 2% low-fat milk
1 small onion, chopped
1/3 cup parmesan cheese, grated
2 tablespoons parsley, chopped
1/4 cup light olive oil
salt and pepper

Steps:

  • Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
  • Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
  • With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
  • Slide omelet onto a warm platter.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)



The Farmer's Frittata (Italian-Style Omelet) image

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

2 ½ cups cubed zucchini
2 ½ cups cubed yellow summer squash
2 tablespoons kosher salt
2 tablespoons olive oil, divided
1 slice thick-cut bacon, cut crosswise into 1/4-inch strips
8 large eggs
¼ teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons sliced green onions, or to taste
⅓ cup diced red onion
1 cup diced sweet peppers
2 ounces grated sharp Cheddar cheese
4 ounces goat cheese, crumbled

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

VEGETABLE FRITTATA (ITALIAN STYLE OMELET)



Vegetable Frittata (Italian style omelet) image

This recipe makes the weekend family breakfasts extra special and is a great way to get the kids to eat their vegetables! I found this one in the American Baby Magazine that features easy yet satisfying meals for busy Moms and Dads! I've tried this with many variations of vegetables and I have yet to be disapointed.

Provided by Heart N Soul

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons olive oil or 1 1/2 tablespoons canola oil
1 clove garlic, minced
1/2 cup chopped red onion
2 cups thinly sliced fresh mushrooms
1 1/2 cups finely chopped fresh broccoli
8 eggs
1/4 cup milk
3/4 cup grated mozzarella cheese or 1 Italian cheese blend
1/2 teaspoon salt (I use seasond salt)
1/8 teaspoon pepper

Steps:

  • Heat oven to 350 degrees F In a 9 inch oven proof skillet, warm oil on med.
  • heat.
  • Add garlic and onion; saute' for 1 minute.
  • Add vegetables; saute' for 5 minutes.
  • Beat eggs with milk, add 1/2 cup cheese, salt, and pepper.
  • Add egg mixture to skillet with vegetable mixture.
  • ***Place in oven on upper rack.
  • Bake until golden brown, approximately 30 minutes.
  • Remove from oven and sprinkle on remaining 1/4 cup cheese.
  • Slice into wedges and serve.
  • ***you may also use a 9-inch baking dish if you do not have an oven proof skillet.

ITALIAN FRITTATA



Italian Frittata image

This recipe has been a longtime family favorite. We love its savory, sweet, subtle Italian flavor. It's colorful, fluffy and a healthy way to start the day.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 package (6 ounces) fresh baby spinach
4 eggs, lightly beaten
1 tablespoon diced pimientos, drained
2 teaspoons Italian seasoning
2 teaspoons minced fresh parsley or 3/4 teaspoon dried parsley flakes
1-1/3 cups sliced fresh mushrooms
4 green onions, finely chopped
2 tablespoons butter
2 teaspoons olive oil
4 teaspoons grated Parmesan cheese
Dash salt

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 343 calories, Fat 27g fat (12g saturated fat), Cholesterol 456mg cholesterol, Sodium 416mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.

POTATO AND PROSCIUTTO FRITTATA - ITALIAN OMELET



Potato and Prosciutto Frittata - Italian Omelet image

Make and share this Potato and Prosciutto Frittata - Italian Omelet recipe from Food.com.

Provided by PalatablePastime

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, minced
1 -2 garlic clove, minced
1 1/2 lbs small red potatoes, scrubbed and finely diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup chopped portabella mushroom
4 ounces diced prosciutto or 4 ounces diced ham
1/4 teaspoon dried basil
1/4 teaspoon italian seasoning
1 1/2 tablespoons dry nonfat dry milk powder
3 tablespoons light cream
8 large eggs, lightly beaten
salt and black pepper (to taste)
1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
1 cup grated fontina or 1 cup mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
  • Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
  • Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
  • Allow mixture to cool for 5 minutes.
  • In a small dish, mix together dry milk with light cream until smooth.
  • Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
  • Lightly oil or grease an ovenproof skillet or casserole dish.
  • Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
  • Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
  • Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
  • Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
  • Allow to cool slightly before slicing and serving.

Nutrition Facts : Calories 374.1, Fat 22.4, SaturatedFat 10.7, Cholesterol 326.7, Sodium 645.5, Carbohydrate 24.3, Fiber 2.9, Sugar 3.5, Protein 19.4

ITALIAN OMELET



Italian Omelet image

Make and share this Italian Omelet recipe from Food.com.

Provided by Danny Beason

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

1 teaspoon butter or 1 teaspoon oil, in non-stick skillet
2 -3 eggs
1/4 cup milk
3 -4 ounces Italian sausage
1 tablespoon diced bell pepper
1 tablespoon diced onion
1 slice provolone cheese or 1 slice monterey jack pepper cheese
1 ounce parmigiano

Steps:

  • Saute pepper and onions.
  • Scramble eggs, pour into buttered skillet.
  • Cook to your disired doneness.
  • Top with sauted vegetables and cheese.
  • Fold egg over toppings.
  • Serve hot.

Nutrition Facts : Calories 727.8, Fat 54, SaturatedFat 24.4, Cholesterol 528.7, Sodium 1923.5, Carbohydrate 10.2, Fiber 0.4, Sugar 2.6, Protein 48.4

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