HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA
gluten-free, nut-free, paleo, keto, Whole30, dairy-free, low FODMAP options
Time 20m
Yield 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF. Adjust your rack to the middle of the oven.
- In a large bowl, beat together eggs and milk (if using). Don't over beat. Stir in any cooked (but not hot) ingredients that you want to add-in, veggies, meat, herbs, seasonings, etc. Mix in cheese if using and season well with sea salt and black pepper. Stir in to combine.
- To a well-seasoned cast iron skillet, over medium-high heat add your butter (or other fat) and melt. Evenly coat the bottom of the pan. Pour the eggs into the pan, shaking the pan to evenly distribute the mixture. Add any remaining ingredients on top.
- Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. As it cooks, I recommend using a rubber spatula to very gently lift up the set portions of your frittata around the edge and let any egg mixture that is not set to run into the space you've created.
- Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it.
- To check, cut a small slit in the center of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan. (if you are looking for a brown top or want to add cheese and melt, give it a minute under the broiler, but be REALLY careful to not overcook and dry out your frittata)
- Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.
LEFTOVER PIZZA FRITTATA (USING LEFTOVER PIZZA!)
Leftover Pizza Frittata (Using Leftover Pizza!) Found this great receipt on food.com for leftover pizza, basically chopped, then added spinach and eggs into a Frittata.
Provided by norbertfunke
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- 1 Preheat your oven to 375 degrees. 2 Dump your chopped leftover pizza cubes into a large mixing bowl. 3 Heat the olive oil in a medium saute pan and then add the spinach and garlic. Toss in the oil over medium-low heat until the spinach has wilted and garlic is lightly cooked. Pour the spinach mixture over the pizza bits and mix well. [If you're using different extras, just skip the spinach prep and add your fixings, chopped into small pieces, to the pizza bits and toss well.] 4 Beat the six eggs in a separate bowl, then add the the sharp cheddar, Italian seasoning, and pepper (if you need salt, add that now too) and mix. 5 Pour the egg mixture over the pizza and mix to combine. Allow this to sit for a few minutes to absorb egg and flavor. 6 Finally, pour the fritatta mixture into a greased 8 inch square or circular pan (I use my 8 inch glass pie dish) and sprinkle the top with the Parmesan cheese. Place this in the oven and allow to cook for 20-25 minutes, or until golden on top and cooked through. Be careful with time as not all pizzas are created equal! A moister pizza won't absorb as much egg, so it may take longer; alternatively, a dryer pizza will probably cook faster.
Nutrition Facts : Calories 396 calories, Fat 24.9144096254577 g, Carbohydrate 14.3728452500136 g, Cholesterol 805.827500000295 mg, Fiber 1.40272502753735 g, Protein 28.8909112501289 g, SaturatedFat 7.85450606260793 g, ServingSize 1 1 Serving (251g), Sodium 472.67578750513 mg, Sugar 12.9701202224763 g, TransFat 3.9702050625157 g
FRITTATA
The Pioneer Woman fits an entire breakfast spread -- potatoes, onions, roasted vegetables and eggs -- into one pan with her endlessly customizable, easy Frittata recipe.
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
ITALIAN PIZZA DOUGH
My home-made pizza dough; I make it 3 to 4 times a week.
Provided by Ignazia Vella
Categories Bread Pizza Dough and Crust Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
- Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
- Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 32.6 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 207.5 mg, Sugar 0.5 g
HOMEMADE VEGGIE PIZZA
Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!
Provided by Bird
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 6
Number Of Ingredients 21
Steps:
- Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
- Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
- Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
- Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
- Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.
Nutrition Facts : Calories 397 calories, Carbohydrate 63.4 g, Cholesterol 49.1 mg, Fat 8.7 g, Fiber 5.1 g, Protein 17.4 g, SaturatedFat 3.6 g, Sodium 1290.7 mg, Sugar 9.1 g
LEFTOVER PIZZA FRITTATA (USING LEFTOVER PIZZA!)
Have you ever had an abundance of leftover pizza and not known what to do with it--especially cheaper delivery pizza that just isn't as good next day? This great breakfast or brunch recipe makes good use of that leftover pizza, and its easy and pleasing comfort food. This is also very versatile: just add any extras you want in small bits (onion, bacon, other or extra cheese, mushrooms, its endless). When I made this I used two large slices of leftover (cheap delivery) sausage pizza and added some (maybe 2-3 cups) fresh spinach that I had wilted and cooked down with a bit of olive oil and garlic. This is in the recipe below, but this can really take any extras. Because of the sausage in my pizza, I didn't add extra salt, but add a few dashes to taste if you have less salty ingredients. I found the finished product delightful with a little dollop of light sour cream on top...but then I think most things are better that way.
Provided by Just Garlic
Categories Brunch
Time 40m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 degrees.
- Dump your chopped leftover pizza cubes into a large mixing bowl.
- Heat the olive oil in a medium saute pan and then add the spinach and garlic. Toss in the oil over medium-low heat until the spinach has wilted and garlic is lightly cooked. Pour the spinach mixture over the pizza bits and mix well. [If you're using different extras, just skip the spinach prep and add your fixings, chopped into small pieces, to the pizza bits and toss well.].
- Beat the six eggs in a separate bowl, then add the the sharp cheddar, Italian seasoning, and pepper (if you need salt, add that now too) and mix.
- Pour the egg mixture over the pizza and mix to combine. Allow this to sit for a few minutes to absorb egg and flavor.
- Finally, pour the fritatta mixture into a greased 8 inch square or circular pan (I use my 8 inch glass pie dish) and sprinkle the top with the Parmesan cheese. Place this in the oven and allow to cook for 20-25 minutes, or until golden on top and cooked through. Be careful with time as not all pizzas are created equal! A moister pizza won't absorb as much egg, so it may take longer; alternatively, a dryer pizza will probably cook faster.
PIZZA FRITTATA
At first glance, this dish might look like a pepperoni pizza. But if you take a closer look, you'll see that it's a delicious, veggie-filled frittata!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Beat cream cheese, eggs, salt and seasonings until well blended.
- Melt butter in 10-inch ovenproof skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Stir in pepperoni and cream cheese mixture. Cover; cook 5 min. or until center is almost set.
- Heat broiler. Uncover frittata. Broil, 6 inches from heat, 2 to 3 min. or until golden brown.
Nutrition Facts : Calories 250, Fat 22 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 265 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
FRITTATA WITH LEFTOVERS
Delicious, light and wheat free. Great hot or cold.
Provided by deeyak
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200C. Boil the new potatoes for ten minutes until tender, allow to cool, then slice
- Beat the eggs as though you were to be making an omlette
- Heat the oil in an oven proof frying pan then add the sliced potatoes. Mix the peas and feta together then pour over the sliced potatoes.
- Heat until the base is cooked, then pop in the oven for 20-25 mins or until a knife comes out clean when inserted.
- Serve and enjoy.
LEFTOVER PASTA FRITTATA
This frittata recipe answers the question of what to do with leftover pasta-or what to make when you're looking for a hearty meal. When testing different pasta types, we found that long, thin strands, such as spaghetti or linguine, are ideal because they cradled the egg nicely. We added bright cherry tomatoes, creamy mozzarella and sharp Parmesan for extra freshness and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
- Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
- Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.
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LEFTOVER PIZZA: IDEAS AND RECIPES - TODAY.COM
From today.com
Author Lesley KennedyPublished 2013-04-25
- Breakfast of champions. Obviously! We’ve been dining on cold pizza in the morning since college, but if you want to health it up a bit for the young 'uns (who'll no doubt be thrilled that they get to eat pizza first thing in the morning), try scraping off the toppings and adding them to an omelet.
- Cut off the crusts: Does your delivery box end up full of uneaten crusts? Don't pitch them—turn them into breadcrumbs. We found a recipe that uses the crumbs made from pizza crust to use in a delicious pasta dish.
- Makeover madness: Kiddie parties generally call for lots of cheese pizzas—the perfect canvas for all sorts of fun toppings in the future. Go ahead and freeze the leftovers, and then, a few weeks later when the pizza craving hits again, set out all sorts of veggies and meat and let your family create their own masterpieces.
- Casserole calling: This recipe is like a lasagna, where you layer pizza (crusts cut off), tomato sauce, cheese, meat and veggies. We doubt there will be any leftovers after this baby comes out of the oven.
- Fritatta fever: Breakfast for dinner rules—even more so when it includes pizza. Just chop up a few slices of pie, mix it up with some wilted spinach, garlic, beaten eggs and cheese, cook it up and ta-da!
- Turn it into cheesebread: Maybe a little camo is all you need. Cut your leftover slices into strips and serve with a side of Ranch dressing or marinara sauce.
- Snack savvy: Is your kid always foraging through the fridge after school? Freeze leftover slices individually, then older kids can simply warm up a piece in the microwave after school.
- Crush on pizza quiche: In the same vein as the frittata, you can use leftover slices in a quiche. (Are you getting the theme that pizza and eggs just work together?)
- Pizza salad: Feeling healthy? Here's a salad your kids will request: Crisp up your leftover slices, chop 'em up and toss 'em in a big ol' mixed salad.
- Use leftovers for your leftovers: So, you have some leftover pizza. And some leftover chicken. And some leftover broccoli. You, friend, have one heckuva pie in the making, and—bonus!—
SUNDAY FRITTATA – THE MOST DELICIOUS WAY TO USE UP LEFTOVERS!
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- Preheat oven to 400F, rack in the middle. In a well-seasoned COLD 10” cast iron pan add the bacon and put the heat to medium-low. Cook the bacon until crispy on both sides. Remove from the pan and place on a paper-towel lined plate. Remove all but 2 Tbl of the bacon grease.
- Add 1 Tbl of butter to the pan turning the heat to medium and add in the shallots, peppers, mushrooms and 1/2 tsp of salt. Sauté for 5-7 minutes or until the shallots & peppers have softened and the mushrooms have removed all of their liquid. Remove from the pan and set aside.
- Add in the potato tots and cook for 5-10 minutes or until they are soft and start to break down into smaller pieces. Just crisp these use slightly. Remove from the pan. In a separate bowl whisk together the eggs, half-and-half, 1/2 cup of cheese, remaining salt, pepper and paprika.
- Increase the heat to medium-high. Add in the remaining butter and coat all sides. Next, add in the potatoes, crispy bacon and rest of the veggies to the pan. Pour in the egg mixture. Tilt the pan around to make sure the egg mixture covers all of the veggies.
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5/5 (2)Total Time 25 minsCategory Main Course, Main DishCalories 313 per serving
- Preheat oven to 300°F. Generously grease a half sheet pan with olive oil or butter, taking special care to get into the creases and corners and up the edges of the pan. Set aside.
- Crack all eggs into a large mixing bowl (preferably one with a pouring spout) and whisk lightly. You don't need to have everything perfectly even, but you should have the yolks broken up and partially mixed into the whites.
- Add the heavy cream or milk, salt, Italian seasonings, basil, oregano, and pepper and whisk until smooth and even.
- Evenly distribute 16 of the pepperoni slices across the bottom of the pan. Scatter the diced cheese over the pepperoni, followed by the green onions. Pour the egg mixture over the pepperoni, cheese, and green onion. Tap the pan on the counter a couple of times to help evenly distribute the egg mixture.
10 THINGS TO DO WITH LEFTOVER PIZZA - GIORDANO'S
From giordanos.com
Published 2021-11-15
- Reheat Pizza the Right Way. Americans love pizza. By the end of 2019, America saw $46.34 billion in pizza sales. Many of us reheat our leftover slices in the microwave and accept soggy crust as a leftover pizza reality, but this doesn’t have to be your only option.
- Have Pizza for Breakfast. That’s right. You can enjoy your leftover pizza hacks guilt-free for breakfast — all you need to do is add some nutrient-rich eggs and veggies for a balanced meal that’ll keep you energized for hours.
- Make Pizza Lasagna. Mamma mia, who would’ve thought to turn leftover pizza into lasagna? As it turns out, pizza and lasagna are two comfort food favorites that combine to create the ultimate belly-warming dish.
- Add Pizza to Your Soup or Salad. What if we said you can enjoy a light, healthy meal and leftover pizza at the same time? This can be a reality, as long as you keep it balanced and let the pizza make up the bulk of the calories.
- Make a Pizzanini. Do you own a panini grill? Great! If not, no worries — a skillet will do just fine. You can make yourself an indulgent pizzanini for an unforgettable treat.
- Make Pizza Fries. The world becomes a new unexplored pizza paradise when you have pizza fries to work with. Consider the possibilities: chili pizza fries, loaded pizza fries — heck, why not make pizza poutine?
- Upgrade Your Pizza. You may not need to dice your slices or mix them with other ingredients. Simply adding more sauce, cheese, fresh toppings and properly reheating your leftover pizza is all it takes to make it good as new.
- Garnish a Bloody Mary. Invite some friends over for cocktails and conversation, treating them each to a homemade bloody mary garnished with leftover pizza.
- Build a Pizza Kebab. Our ninth idea is to turn leftover pizza into a pizza kebab. Brighten someone’s day or get them to eat their veggies by packing their lunch with these fun-to-eat treats.
- Make Pizza Rolls. When all else fails, you can always turn to an old staple — pizza rolls. Pizza rolls are easy to make, clocking in at about fifteen minutes of cooking time, and it’s the perfect way to use up the last of that leftover pizza in a fun, delicious way.
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