Italian Frittata Food

ITALIAN FRITTATA

Steps:

• Lightly beat the eggs with a fork and add the water, salt, pepper, Parmigiano-Reggiano, and chopped potatoes.
• In a large ovenproof cast-iron or nonstick skillet (preferably 12-inch) over medium heat, melt the butter with the oil. Add the onion or leeks and sauté until transparent, 5 to 10 minutes.
• Pour in the egg mixture and cook over medium heat for about 5 minutes. Meanwhile, heat the broiler to medium. Broil until the frittata is golden brown, about 5 minutes. Let cool to warm or room temperature or chill in the fridge. Cut into wedges and serve.

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.

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.

ITALIAN FRITTATA

Steps:

• Combine first 5 ingredients in a small bowl; beat well.
• Coat a medium non-stick skillet with cooking spray. Saute red peppers and broccoli for 2-3 minutes. Remove mixture from skillet and set aside.
• Add egg mixture to the skillet and cook over low heat till set. Do not stir.
• Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
• Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.

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.

BAKED ITALIAN FRITTATA

Steps:

• Sauté potato in oil in large skillet for 10 minutes.
• Add onion, green pepper and garlic, sauté until tender.
• Add broccoli; cook and cover 5 minutes.
• Arrange mixture in an 11x7x1-inch baking dish.
• Combine eggs and next five ingredients; beat until blended.
• Pour over potato mixture.
• Sprinkle with Monterey Jack cheese.
• Bake uncovered 25 to 30 minutes or until set.