BEST FRITTATA RECIPE (EASY OVEN METHOD)
Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is extremely versatile with endless variations.
Provided by Natalya Drozhzhin
Categories Easy
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
- Cut tomatoes in half. Chop bell peppers into small pieces.
- Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
- Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.
Nutrition Facts : Calories 273 kcal, Carbohydrate 3 g, Protein 14 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 293 mg, Sodium 526 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRITTATA
The Pioneer Woman fits an entire breakfast spread -- potatoes, onions, roasted vegetables and eggs -- into one pan with her endlessly customizable, easy Frittata recipe.
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
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.
FRITTATA WITH FOUR FLAVORS
Make and share this Frittata With Four Flavors recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly beat the eggs in a bowl with the parmesan cheese, salt, pepper, and herbs.
- Heat olive oil in a small, nonstick, ovenproof skillet; swirl the oil in the pan to coat well.
- Add in egg mixture; decrease heat.
- Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top.
- To cook the top, place the pan under a hot broiler or into a preheated 400° oven until the frittata browns lightly; remove pan from broiler or oven.
- Let cool in pan 1 or 2 minutes.
- Place a plate over the top of pan and invert frittata onto it.
- Serve frittata at room temperature, cut into wedges.
Nutrition Facts : Calories 197.5, Fat 16, SaturatedFat 4.3, Cholesterol 322.8, Sodium 201.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 11.9
SPANISH FRITTATA WITH HERBY YOGURT AND GREENS
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop "Spanish" from the name. Serve with a crisp green salad.
Provided by David Tamarkin
Categories #cook90 Brunch Dinner Egg Frittata Potato Herb Leafy Green Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
- Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
- Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
- Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
- Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.
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OUR 12 BEST FRITTATA RECIPES
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- 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.
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