Frittata Primavera Food

FRITTATA PRIMAVERA

Steps:

• Preheat oven to 350°F.
• Melt butter in nonstick skillet.
• Cook potatoes, onions and mushrooms over medium heat until tender.
• Add asparagus pieces and ham, if using.
• Season with salt and pepper.
• Spread mixture into an oil-sprayed 9x13-inch baking dish.
• Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
• Pour egg mixture into baking dish.
• Top with asparagus tips.
• Bake 45 to 55 minutes until set in middle.
• Cool 10 minutes before serving.

FRITTATA PRIMAVERA

Steps:

• HEAT oven to 350°F.
• COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minute or until crisp-tender.
• BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.
• BAKE 30 minute or until frittata is puffed and golden brown.
• Variation: If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.
• Creative Leftovers: A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!
• Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
• Nutrition Information Per Serving: 130 calories, 10g total fat, 4.5g saturated fat, 0g trans fat, 230mg cholesterol, 270mg sodium, 2g carbohydrate, less than 1g dietary fiber, 1g sugars, 8g protein, 15%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.

BAKED FRITTATA PRIMAVERA

Steps:

• Heat oven to 350°F.
• Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.
• Whisk eggs and water until blended. Place cream cheese over vegetables in skillet; cover with eggs.
• Bake 30 min. or until frittata is puffed and golden brown.

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.