Full Garden Frittata Food

GARDEN VEGETABLE FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
• In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
• Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
• Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams

GARDEN FRITTATA

Steps:

• In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well., Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese., In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

FULL GARDEN FRITTATA

Steps:

• Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture., Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

FRITTATA WITH LEFTOVER GREENS

Steps:

• Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
• Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
• Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

GARDEN FRITTATA

Steps:

• Preheat oven to 350°F.
• In a medium bowl, whisk eggs, then add vegetables, bacon and cheeses. Add salt and pepper. Stir well.
• Pour mixture into an 8 x 8-inch ovenproof dish. Sprinkle top with cayenne pepper, if desired.
• Bake at 350°F for 25 to 30 minutes, or until set.
• Serve warm.

GARDEN FRITTATA ITALIANO

Steps:

• In large skillet, saute onions, garlic, and mushrooms in olive oil until softened; drain.
• Drain any excess moisture from tomatoes.
• Combine spinach, mushroom mixture, herbs, and tomatoes in large bowl.
• pour into greased 13 x 9 - inch dish.
• Beat eggs until frothy; add milk and dry seasonings.
• Pour over spinach mixture.
• Bake at 350 for 45-50 minutes, or until almost set, but still wobbly.
• Top evenly with cheese; bake additional 7-10 minutes or until cheese melts.

FRITTATA

Steps:

• Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
• Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
• Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
• Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.