Homestyle Frittata Food

TRADITIONAL FRITTATA

Traditional Frittata image

Make and share this Traditional Frittata recipe from Food.com.

Provided by Sydney Mike

Categories < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

3 large eggs
2 tablespoons 2% low-fat milk
1/8 teaspoon salt
1 teaspoon canola oil
1/4 cup artichoke heart, canned
2 tablespoons gouda cheese, finely diced
2 tablespoons red bell peppers, diced
2 tablespoons kalamata olives, chopped
1 tablespoon scallion, finely sliced

Steps:

In a bowl whisk together eggs, milk & salt, mixing to blend.
Put oil in a 7" or 8" omelet pan & heat over medium-low heat, before adding egg mixture.
In another bowl, mix together artichoke hearts, cheese, bell pepper, olives & scallion, then sprinkle this mixture evenly over the egg.
Cover & cook about 5 minutes or until eggs are completely done.
Be sure to keep heat on medium-low to prevent bottom of eggs from burning (OR you can cook the frittata in a preheated 350 degree F oven for 5 to 8 minutes, using an ovenproof pan).
The frittata can be enjoyed either hot or at room temperature.

EASY BREAKFAST FRITTATA RECIPE BY TASTY

Easy Breakfast Frittata Recipe by Tasty image

Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.

Provided by Hitomi Aihara

Categories Breakfast

Yield 8 servings

Number Of Ingredients 10

Ingredients

6 eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
4 strips bacon, diced
1 cup onion, diced
½ cup tomato, diced
4 cups spinach
½ cup shredded cheddar cheese
green onion, for topping

Steps:

Preheat oven to 350°F (180°C).
In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
Add onions to the same pan and cook until translucent.
Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
Add the bacon back into the pan. Blend together.
Add the eggs and cheese into the pan.
Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
Top off with green onions, if desired.
Enjoy!

Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams

EASY STOVETOP FRITTATA WITH FRESH HERBS

Easy Stovetop Frittata with Fresh Herbs image

A simple but satisfying dish made with eggs, fresh herbs and ricotta

Provided by Marilena Leavitt

Categories Light lunch

Time 25m

Yield serves 4

Number Of Ingredients 8

Ingredients

1 medium onion, minced
2 medium green onions, thinly sliced
2 TBSP. extra virgin olive oil
6 large organic eggs, lightly beaten
1 cup ricotta, full fat (I like the Calabro brand)
¾ -1 cup fresh herbs, like parsley, dill, mint, basil, chopped
--- sea salt and freshly ground pepper
2 TBSP. butter

Steps:

Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.

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