HAM, MUSHROOM & SPINACH FRITTATA
Try a filling frittata that's low in calories and guaranteed to keep you going until lunch. Save half in the fridge overnight if you're cooking for one
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 13m
Number Of Ingredients 6
Steps:
- Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
- Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.
Nutrition Facts : Calories 226 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium
HAM AND SWISS FRITTATA
Diced deli ham and grated Swiss cheese flavor this savory frittata that's great for breakfast, lunch or dinner. A simple green salad makes the perfect light side.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven broiler. Melt the butter in a medium nonstick skillet over medium heat. Add the shallot and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and cool. Reserve the skillet for cooking the frittata.
- Meanwhile, whisk the half-and-half and eggs together in a medium bowl with 1/4 teaspoon salt and a few grinds of pepper until smooth. Add the cooled shallots, cheese, parsley and chives and stir to combine.
- Heat the reserved skillet over medium heat. Pour the egg mixture into the skillet and stir a few times. Cook, undisturbed, until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set, about 5 minutes more. Remove from the oven and let stand for 5 minutes. Slide the frittata out onto a large plate or cutting board. Cut into wedges and sprinkle with more chives and serve warm or room temperature with a green salad if desired.
HAM AND CHEESE FRITTATA
Steps:
- In a skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender. In a bowl, beat eggs until foamy; stir in ham. Pour over the vegetables. Let eggs set on the bottom, then lift the edges to allow any uncooked egg to flow underneath. Cover and cook until the eggs are set, about 3 minutes. Sprinkle with cheese and cut into wedges to serve.
Nutrition Facts : Calories 300 calories, Fat 23g fat (12g saturated fat), Cholesterol 373mg cholesterol, Sodium 548mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
HAM & BROCCOLI FRITTATA
Steps:
- Preheat broiler. In a bowl, whisk eggs, pepper and salt. Stir in 1 cup cheese and ham., In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add broccoli; cook and stir until tender. Reduce heat to low; pour in egg mixture. Cook, covered, 4-6 minutes or until nearly set. Sprinkle with remaining 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 321 calories, Fat 23g fat (11g saturated fat), Cholesterol 374mg cholesterol, Sodium 665mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
MINI HAM AND SWISS FRITTATAS
These little frittatas are so quick and easy, and my husband and kids just gobble them up. Make them in a 24 cup mini-muffin tin. I first had these at a neighborhood breakfast, and my neighbor added fresh onions and veggies, but this is great for making on nights when there isn't much in the fridge! Honey ham is good in these, as well. They can be served hot or cold and are great as reheated leftovers.
Provided by ruthietoothie9
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 24-cup mini-muffin pan with cooking spray.
- Toss cheese and ham together in a bowl; distribute evenly between the 24 prepared muffin cups.
- Beat eggs, onion powder, garlic powder, and pepper together with a whisk in a bowl; pour in equal amounts over ham and cheese in muffin cups.
- Bake in preheated oven until tops turn light golden brown, about 12 minutes. Remove frittatas form cups with a spoon.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 1.8 g, Cholesterol 195.1 mg, Fat 14.3 g, Protein 15.2 g, SaturatedFat 6.6 g, Sodium 375.6 mg, Sugar 0.7 g
ASPARAGUS AND HAM FRITTATA
Make and share this Asparagus and Ham Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees.
- Heat oil in 10" nonstick skillet. Saute asparagus, ham, garlic and green onion over medium-high heat until asparagus is crisp tender, about 8 minutes.
- Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.
- Transfer skillet to oven; bake until center is set, about 30 minutes. Cut into wedges and serve.
HAM, SWISS, SPINACH, AND MUSHROOM EGG FRITTATA
This delightful baked egg frittata with ham, Swiss, spinach, and mushrooms is amazingly delicious and so easy to make using a Dutch oven!
Provided by Kristin
Categories Entree
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a Dutch oven on the stove top over medium-high heat, heat the olive oil. Add the mushrooms and cook for 3 minutes, until they start to soften. Add the ham and spinach. Cook for another few minutes, until the spinach is wilted.
- In a large bowl, beat together the eggs and water. Mix in the salt, pepper, and cheese.
- Pour the egg mixture into the pot and cook, scraping the sides with a silicone spatula. When the eggs have started to cook, turn the heat down to low an cook for about 5 minutes, or until the eggs start to set.
- Transfer the pot to the oven. Bake for 8 to 10 minutes, uncovered, until the frittata is golden and puffy.
- Remove from the oven and let cool for 5 minutes with the lid on, to prevent sticking.
- Loosen the edges with a spatula, cut into wedges, and serve.
Nutrition Facts : Calories 259 kcal, Carbohydrate 4 g, Protein 24 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 245 mg, Sodium 672 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MUSHROOM, BELL PEPPER, AND HAM FRITTATA
Make and share this Mushroom, Bell Pepper, and Ham Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 43m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large ovenproof skillet over medium heat, warm the oil.
- Add in green onions, bell peppers, and mushrooms; stir/saute until tender, about 6-7 minutes; stir in ham.
- Preheat broiler; in a medium bowl, whisk together the eggs, water, salt, thyme, pepper, 1 cup cheese, and parsley.
- Pour over vegetables in the skillet; decrease heat to med-low, cover, and cook until eggs are set and the top is almost dry, 10-12 minutes.
- Sprinkle remaining ½ cup cheese on top; broil until frittata is puffy and cheese is melted, about 1 minute.
- Let stand for 5 minutes; cut into wedges and serve.
- Serve with a dollop of sour cream, if desired.
Nutrition Facts : Calories 428.1, Fat 30.2, SaturatedFat 13.4, Cholesterol 383.1, Sodium 857.6, Carbohydrate 6.1, Fiber 1.6, Sugar 2.9, Protein 32.8
HAM AND MUSHROOM FRITTATA
Steps:
- Preheat the oven to 425° Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one. Add the remaining 4 eggs to the yolks and whisk in the cream, Parmigiano and Gruyere. Beat the egg whites with a clean whisk or electric mixer until they form stiff peaks. Fold the egg whites into the egg mixture until there are no streaks. Season with the salt and pepper and set aside. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the mushrooms and ham and cook for about 3 minutes. Pour the egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked egg to flow to the bottom of the pan. Cook until the edges of the frittata are firm and the center is still runny, 7 to 10 minutes, then transfer the pan to the oven and bake about 8 minutes until set, puffed and golden. Cool slightly, then cut into wedges and serve.
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- Preheat the oven to 375 F. Add the oil to the skillet you will be finishing your Frittata in. Heat to medium and line the bottom of the pan with the potato rounds. Cook until brown and then turn. Lower the heat, place a lid on and cook until the potatoes are tender.
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- Top the Frittata with the remaining cheese and place in the oven for about 10 minutes until the top is set s and slightly puffed, the cheese has melted and the top is beginning to grown. If you want a more golden brown, place under the broiler for about a minute! Serve immediately. Enjoy!
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5/5 (199)Total Time 1 hrCategory BreakfastCalories 274 per serving
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms. Cook the mushrooms until browned and tender and all liquids have evaporated, about 10 minutes.
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- Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to a boil, add the potatoes and cook for 10 minutes, until tender. Drain, then transfer to a bowl to cool slightly.
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