MUSHROOM LEEK FRITTATA
The rich yet subtle flavors of this frittata will have you coming back for seconds. The secret to this recipe is the pairing between the fluffy eggs, light onion flavor of the leeks, earthy mushrooms and nutty comte cheese. Just delightful.
Provided by Scott G
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees. While the oven is heating, mix all the ingredients together in a bowl except the butter. I add about 1/4 tsp of salt and just a pinch of pepper to the eggs.
- Using a non-stick skillet or well seasoned cast iron skillet, heat over medium-high heat and add the butter. When the butter melts, make sure that the whole interior of the pan is coated in the butter.
- Add the egg mixture to the hot pan. Allow it to cook on the stovetop for about 2 minutes or until the butter starts to bubble around the edges and you can see that the eggs are just starting to set.
- Transfer to the oven and bake for 15 minutes or until set. Add some cheese to the top and broil for 1-2 minutes until golden brown. Remove from the oven and serve hot. Happy eating!
Nutrition Facts : Calories 454 calories
SPINACH AND FETA FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
- While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.
LEEK AND ASPARAGUS FRITTATA
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
TOMATO AND LEEK FRITTATA WITH GOAT CHEESE
We love to give you tasty ways to start your day. Try this never-fail brunch dish!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a 10-inch, ovenproof nonstick skillet, heat 2 teaspoons olive oil over medium. Add 2 cups leeks; season with coarse salt and ground pepper. Cover; cook 2 minutes.
- Transfer to a bowl (reserve skillet). In another bowl, beat eggs with egg whites; season with salt and pepper. Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and goat cheese, pushing down slightly. Cook over medium until edges are set, 3 minutes. Transfer to oven; bake 15 to 20 minutes.
LEEK FETA FRITTATA
Make and share this Leek Feta Frittata recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 23cm square cake tin and line with baking paper.
- Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
- Cool.
- Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
- Mix well.
- Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
- Cook in a 180 degree C oven about 40 minutes.
- Cool in pan.
- Cut into squares to serve.
SWEET POTATO, LEEK AND FETTA FRITTATA
A simple and light dinner or lunch option, very forgiving and you can add pretty much anything. Just choose the herbs you have or like best. Great hot or cold with salad, as with a lot of things it often tastes better the next day. You could also use 8 eggs but I tend to lighten it up by taking yolks out of a couple and using a low fat fetta.
Provided by RKC26
Categories Lunch/Snacks
Time 30m
Yield 4 Large Slices, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat fan forced oven to 180c (356f).
- Whisk eggs with water and herbs; season with pepper and salt; set aside.
- Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
- Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
- Bake until set (should be around 10-15 mins).
Nutrition Facts : Calories 226.1, Fat 12.1, SaturatedFat 5.7, Cholesterol 299.1, Sodium 411.6, Carbohydrate 13.4, Fiber 1.8, Sugar 4.2, Protein 15.6
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- Line the base and sides of a 9inch/23cm round loose bottom spring-form cake tin with parchment paper.
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4.5/5 (14)Total Time 50 minsCategory BreakfastCalories 193 per serving
- Heat olive oil in a large skillet over medium-high heat. Add leeks and sauté 3 minutes, until softened. Add mushrooms and sauté 5 to 6 minutes until softened and most of the water has evaporated. Add 1 tablespoon water to deglaze the pan.
- Stir in garlic, thyme, 1/4 tsp salt, and pepper, and cook one minute until fragrant. Remove from heat.
- In a medium bowl, whisk together eggs, evaporated skim milk, remaining 1/4 tsp salt, and pepper, to taste.
SPINACH LEEK AND FETA CHEESE FRITTATA - FROM A CHEF'S …
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4.4/5 (22)Total Time 30 minsCategory Breakfast And BrunchCalories 304 per serving
- Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.
- Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.
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- Preheat the oven to 375°. In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
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- Preheat the oven to 180°C/gas mark 4. Heat a 23cm ovenproof frying pan over a medium heat. Add the butter and olive oil, then the red onion and leek. Sauté for five to 10 minutes until softened but not coloured.
- Season the eggs and gently stir into the vegetables in the pan. Cook over a low heat for two minutes to set the bottom and sides of the frittata. Sprinkle over the crumbled feta cheese, basil and Parmesan and cook over a low heat for another five minutes, being careful not to let it burn.
- Transfer the pan to the oven and cook, uncovered for 15 minutes or until just set and puffed up.
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