Italian Breakfast Frittata Food

ITALIAN FRITTATA

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.

MINI ITALIAN FRITTATAS

Steps:

• Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
• Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
• In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
• Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

ITALIAN FRITTATA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
• Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
• Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
• Bake until eggs are set and cheese is melted, about 20 minutes.

MY BREAKFAST FRITTATA

Steps:

• Turn on oven to BROIL.
• If not already done, fry bacon and sausage in pan and drain.
• Saute onion and peppers in a little of the bacon grease.
• use the same non-stick (oven-safe) 9" skillet for everything.
• Salt and pepper this at the first, then halfway through, add garlic and adjust seasoning.
• Sauté for about 4 minutes, flipping or stirring occasionally.
• While this is cooking and the bacon and sausage are resting.
• Beat the 6 eggs together with the milk, cayenne and 1/4 t.
• salt, add fresh ground pepper.
• When onions and peppers are colored and done to your liking, mix sausage and bacon (CRUMBLED) back into pan.
• Pour the egg mixture over all of this and drag a rubber or wooden spatula across bottom of pan, letting the egg fill in behind spatula (this is important to produce fluffy eggs).
• Once the egg stops filling in easily, shake pan around and get everything even.
• Add about 1/2 cup shredded cheese mixture onto top and let cook over medium heat for a few minutes (about 3-4 minutes).
• Take off burner and add immediately to oven under BROILER.
• Make sure rack is in the middle of the oven.
• Let cook until cheese is not only melted, but colored very well, some browning will occur, this is just tasty goodness.
• Pull from oven, shake pan around a bit to loosen eggs from non-stick surface.
• If a little help is needed, push sides of fritata with a wooden spatula or spoon to help loosen.
• Slide off pan onto cutting board or plate and cut in quarters like a pizza.
• Plate up with some oregano or parsley sprinkled on top.
• Enjoy.
• This is very easily altered to your specific tastes by changing or adding ingredients.
• For instance: Use Parmesan and Mozzerella, add pepperoni and Canadian bacon in place of sausage and bacon.
• Add oregano and some mushrooms to make a Rustic Italian Fritata.
• Easy modification.
• Just be careful, adding too much cheese on top will result in the middle of the eggs not being fully cooked.

ITALIAN SKILLET FRITTATA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add potatoes and mixed vegetables; stir. Cook 5 min. or until potatoes are browned, stirring occasionally.
• Whisk eggs and milk until blended. Pour evenly over vegetable mixture; cover.
• Cook on medium-low heat 10 to 12 min. or until center is set. Remove from heat; sprinkle with cheese. Let stand, covered, 5 min. before cutting into wedges to serve.

BREAKFAST FRITTATA

Steps:

• Preheat the oven to 350°F.
• Scramble the sausage, onions and peppers. Cook until the sausage is no longer pink and the vegetables are soft.
• Drain off all the grease and place in a 9x9 oven-safe casserole. Beat the eggs and pepper and stir in the cheese.
• Spread the meat mixture evenly and pour the egg mixture over the meat.
• Bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.