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.
BACON CHEDDAR FRITTATA
Steps:
- In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.
Nutrition Facts : Calories 227 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 757mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
HAM, BROCCOLI AND CHEDDAR FRITTATA
This easy ham and cheese frittata, spiked with some healthy broccoli, works as a centerpiece of a brunch, easy leftovers for a quick lunch or dinner paired with a green salad.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 serving
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Whisk the eggs, cream, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until smooth. Fold in the broccoli, ham, Cheddar and Monterey Jack until well combined.
- Pour the mixture into an oven-safe, 10-inch nonstick skillet. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes. Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.
HERBED HAM FRITTATA
Enjoy this herbed ham frittata- perfect for Italian cuisine dinner that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Beat eggs, egg whites, chives, parsley, salt and pepper in medium bowl with fork or wire whisk until well mixed.
- Melt butter in ovenproof 10-inch nonstick skillet over medium heat. Pour egg mixture into hot skillet; sprinkle with ham and cheese. Reduce heat to medium-low. Cover and cook 8 to 10 minutes or until eggs are set.
- Set oven control to broil. Broil frittata with top 4 to 5 inches from heat about 2 minutes or until light golden brown. Cut into wedges.
Nutrition Facts : Calories 150, Carbohydrate 1 g, Cholesterol 230 mg, Fiber 0 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
KALE AND CHEDDAR FRITTATA
Make and share this Kale and Cheddar Frittata recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the broiler of your oven.
- In a 10-inch heavy skillet warm 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent but not browned.
- Add the kale, 1 tablespoon of the oil, and a pinch of salt, and stir until just wilted. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally.
- The kale should be very tender, and the onions should have taken on a rosy brown color. Set aside.
- Break the eggs into a medium bowl, and beat them well with a fork. Add the cheese and salt, and beat again to blend. Add the kale and onion mixture, and beat to mix well.
- Wipe any burnt bits from the skillet, and add the remaining ½ tablespoon oil. Place the pan over low heat.
- When it is warm, pour in the egg mixture. If necessary, use the fork to gently push the kale around a bit, so it is evenly distributed. Cook over low heat until the bottom of the frittata is lightly browned - tease the edge up with a heatproof spatula and peek underneath - and the top looks mostly set.
- Remove the pan from the heat and slide it under the broiler until the top is nicely browned, 30-60 seconds. Don't walk away from it while it's under the broiler; it cooks very quickly.
- Cut into wedges, and serve warm or at room temperature, with additional salt, if needed.
Nutrition Facts : Calories 549.7, Fat 45.8, SaturatedFat 13.2, Cholesterol 558.4, Sodium 667.2, Carbohydrate 10.6, Fiber 1.6, Sugar 2.6, Protein 25
ONION, HAM, AND CHEESE FRITTATA
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Position a rack about 8 inches from the broiler and preheat.
- Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
- Stir the onions, ham, herbs and cheese into the eggs.
- Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
- Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
HERBED HAM AND CHEDDAR FRITTATA
I have often served this or a variation on Christmas morning. It is also good for a brunch or lunch.
Provided by TishT
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In an 8- or 9-inch flameproof heavy skillet cook onions and garlic in oil over moderately low heat, stirring, until softened.
- In a bowl whisk together eggs, thyme, rosemary and pepper to taste.
- Add egg mixture to onion mixture and cook, without stirring, 2 minutes.
- Add ham and cook, without stirring, 8 minutes, or until edges are set but center is still soft.
- While frittata is cooking, preheat broiler.
- Sprinkle Cheddar on frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute.
- Sprinkle with parsley and cut into wedges.
HERBED HAM AND CHEDDAR FRITTATA
Categories Egg Herb Brunch Broil Quick & Easy Mother's Day Father's Day Lunch Cheddar Ham Pan-Fry Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- In an 8- or 9-inch flameproof heavy skillet cook scallions and garlic in oil over moderately low heat, stirring, until softened. In a bowl whisk together eggs, thyme, rosemary, and pepper to taste. Add egg mixture to scallion mixture and cook, without stirring, 2 minutes. Add ham and cook, without stirring, 8 minutes, or until edges are set but center is still soft.
- While frittata is cooking, preheat broiler.
- Sprinkle Cheddar on frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute. Sprinkle with parsley and cut into wedges.
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5/5 (14)Calories 196 per servingCategory Breakfast, Main Dish
- Whisk the eggs, heavy whipping cream, salt, and pepper together in a medium bowl. Stir in the Gruyere cheese. Set aside.
- Melt the butter in a deep oven-proof skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until the shallots soften and turn light brown and caramelized, about 10 minutes.
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4.3/5 (3)Total Time 50 minsCategory BreakfastCalories 226 per serving
- In a saute pan, heat the olive oil over medium heat. Toss in the ham and garlic and saute on medium-high heat 3 to 4 minutes until heated through. Remove from heat.
- In a large bowl, beat the eggs and half and half. Salt and pepper as desired. Go light on the salt since the ham and cheddar will be salty.
- In a 11 x 7 greased, glass pan, layer the ham on the bottom, then the cheddar cheese, then the herbs. Pour the egg mixture over the tops and spread gently with a wooden spoon to mix.
- Bake in a 350 degree F oven for 30 to 35 minutes or until top is lightly browned and center is firm.
HAM AND POTATO FRITTATA RECIPE | CDKITCHEN.COM
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5/5 (3)Total Time 18 minsServings 6
EASY FRITTATA WITH CHEDDAR AND CHIVES - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 35 minsCategory BreakfastCalories 258 per serving
- Heat olive oil in a medium-size cast-iron skillet (or other oven-proof skillet) over medium high heat.
- Add the onion and remaining ¼ teaspoon salt to the skillet; cook, stirring occasionally, until softened (about 6 minutes). Add the garlic, and cook, stirring constantly, until fragrant (about 1 minute). Reduce the heat to medium-low, and slowly pour the egg mixture into the skillet; sprinkle with the cheddar cheese. Cook, stirring constantly, just until the mixture begins to set (about 1 minute). Continue to cook, undisturbed, until mostly set (about 8-10 more minutes).
- Meanwhile, preheat the broiler. Transfer the frittata in the skillet to the preheated oven, and broil 6 inches from the heat until the top is lightly browned (about 2 minutes). Slice into 4 quarters and serve immediately, or allow to rest at room temperature for an hour or two before serving.
ASPARAGUS AND HAM FRITTATA - BRUNCH: SPRING EDITION
From joeats.net
5/5 (1)Total Time 40 minsCategory BrunchCalories 398 per serving
- Preheat your oven to 375° F. In a 10 inch, oven proof skillet, heat oil over medium heat. Add ham and scallions and sauté until scallions are wilted and ham takes on some brown color, about 5 minutes.
- In a large bowl whisk the eggs until the whites and yolks are thoroughly combined. Add the salt, pepper, ricotta and cheddar cheese, and whisk to combine.
- Pour the egg mixture evenly over the ham and arrange asparagus over the top of the egg mixture. The egg will puff up around the asparagus, so it’s ok if the asparagus sticks up a little bit. Transfer to the middle rack of your oven and bake for 20-25 minutes, or until the top is golden and puffed and the tip of a knife inserted into the center comes out clean. Let cool for 5 to 10 minutes and serve.
HAM, CHEDDAR & POTATO FRITTATA - ALASKA FROM SCRATCH
From alaskafromscratch.com
Reviews 4Estimated Reading Time 2 minsServings 6
- Heat a 9 inch cast iron skillet over medium heat. Melt butter. Add potatoes and cook, stirring frequently, until translucent and tender (mine took about 8 minutes, but it will depend on how small you cut them). Add diced ham to the potatoes and cook another 2 minutes.
- In a bowl, whisk eggs, milk, 1c of cheese, green onions, and salt and pepper (ham adds a lot of salt, so you won't need much, maybe 1/4t). Pour into skillet, give a quick stir, cover, and reduce heat to low - 6 minutes.
- Meanwhile, preheat broiler. Remove lid from pan and top with remaining cheese. Transfer skillet to broiler and broil until eggs are set (no longer jiggling and firm to the touch), cheese is melted, and top begins to turn a nice golden brown. Garnish with more green onion. Slice into six wedges and serve.
HAM AND CHEESE FRITTATA RECIPE - SUBURBAN SIMPLICITY
From suburbansimplicity.com
Ratings 3Calories 257 per servingCategory Breakfast, Dinner, Lunch
- In a large bowl, whisk together eggs, egg whites, non-fat milk, mustard, 1/2 tsp of salt and pepper. Set aside.
- Heat oil in 10-inch oven-safe skillet over medium-high heat. Add spinach and sauté until wilted. Sprinkle with 1/4 salt.
CHEESY HAM AND BROCCOLI FRITTATA - I HEART NAPTIME
From iheartnaptime.net
4.9/5 (14)Total Time 35 minsCategory BreakfastCalories 372 per serving
- In a large cast iron skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, 5-8 minutes.
- When the onions are cooked, spread the broccoli in the pan. Top with the chopped ham. Sprinkle the chunks of cheese over the top.
HAM AND CHEDDAR ZUCCHINI FRITTATA | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Estimated Reading Time 3 minsServings 4Calories 406 per serving
- Preheat oven to 325 degrees. Using the larger side of a box grater, grate the zucchini. Using several paper towels, place the zucchini in the center and wring the zucchini to remove excess moisture. In an 8 inch cast iron skillet melt the butter. Add the zucchini and saute over medium heat until the moisture evaporates and zucchini is tender.
- In a medium bowl whisk the eggs and heavy cream. Stir in the ham, cheddar cheese, salt and pepper and add the zucchini.
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From thefoodcharlatan.com
5/5 (2)Total Time 25 minsCategory BreakfastCalories 275 per serving
- Add 5 cups water to a small pot. Season with 2 teaspoons salt. (Not the salt called for in the frittata).
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Reviews 54Category BreakfastCuisine AmericanEstimated Reading Time 4 mins
- Pre-heat the oven to 375 degrees F. In a medium bowl, whisk together the eggs and cream. Season the eggs with salt and pepper, add 1/2 cup shredded cheese, and whisk or stir to combine.
- In a large ovenproof skillet, heat the Sauté Express® Sauté Starter square over medium heat. Once it has melted, add the onion and cook until onion is soft and translucent. Add the zucchini and cook until the zucchini has softened, stirring occasionally. Add the ham and tomatoes and cook for 1 to 2 minutes. Add the eggs and stir to combine. Sprinkle top with remaining 1/2 cup shredded cheese. Cook for 2 minutes and then transfer pan to the oven. Bake for 20 minutes or until the eggs have set.
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