FRITTATA WITH GREENS
This is a typical Provençal or Italian frittata, something that is quickly thrown together, especially if you make a point of washing and blanching greens when you get them home from the market. It works best with the more tender greens like chard, beet greens, and spinach.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 7
Steps:
- Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
- Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
- Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter.
- Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
MOSTLY GREENS FRITTATA
Spinach and Swiss chard work equally well in this good-for-you egg dish.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 17m
Number Of Ingredients 6
Steps:
- Melt butter in an 8-inch cast-iron skillet. Add garlic; cook until soft, 1 minute. Add spinach; heat through. Season whisked eggs with salt and pepper. Add to skillet and cook, pushing eggs into center to create curds, until almost set, 3 minutes. Sprinkle with Gruyere. Bake at 400 degrees until set and golden, 12 minutes.
FRITTATA WITH LEFTOVER GREENS
Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.
Provided by ajhorse21
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
- Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g
MEDITERRANEAN VEGETABLE FRITTATA RECIPE
This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It's a comforting vegetarian meal that's easy to make any night of the week!
Provided by Suzy Karadsheh
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
- In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
- Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
- Turn the oven heat down to 400°F.
- In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
- Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
- Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
- Serve with more feta cheese and a garnish of fresh parsley.
Nutrition Facts : Calories 136.3 kcal, Carbohydrate 4.2 g, Protein 7.8 g, Fat 10.2 g, SaturatedFat 2.6 g, TransFat 0.1 g, Cholesterol 147.3 mg, Sodium 280.4 mg, Fiber 1.1 g, UnsaturatedFat 5.3 g, ServingSize 1 serving
MIXED GREENS FRITTATA
Make and share this Mixed Greens Frittata recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large broiler-proof nonstick skillet, heat 2 teaspoons of the oil over moderate heat. Add garlic and cook for 2 minutes.
- Add the greens and cook, stirring often for 7 minutes or until very tender.
- Transfer the greens to a plate and wipe out the skillet.
- In a food processor, combine the eggs, cottage cheese, Parmesan, flour and salt.
- Add the remaining oil to the skillet and heat over moderate heat.
- Add the greens, pour the egg mixture over and cook without stirring for 10 minutes or until the eggs are set around the edges and slightly wobbly in the center.
- Preheat the broiler. Broil the frittata 6 inches from the heat for 1 minute or until the center is just set.
Nutrition Facts : Calories 141.8, Fat 9.3, SaturatedFat 2.7, Cholesterol 100.7, Sodium 524.7, Carbohydrate 3.1, Fiber 0.1, Sugar 0.8, Protein 10.9
GREENS AND GARLIC FRITTATA TO GO
Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach. You only need 1/2 cup of chopped greens, but you could use twice that amount.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams
HERBS AND GREENS FRITTATA
Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree.
Provided by fluffernutter
Categories Greens
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the chopped vegetables and herbs in a large bowl. Beat the eggs in another bowl.
- In a small bowl, combine the flour and water to form a paste and stir the paste into the egg mixture. Add the baking soda and yogurt (these make the frittata a little lighter and moister, but can be omitted). Season with salt and pepper.
- Pour the egg mixture over the vegetables and mix well. Heat a 9- to 10-inch cast or oter other heavy, ovenproof skillet and add the oil. Remove from heat, pour in the egg mixture and pop into a 325 degree oven. Bake for 35 minutes until set. Serve warm or at room temperature.
Nutrition Facts : Calories 300, Fat 23.1, SaturatedFat 4.5, Cholesterol 423, Sodium 449.2, Carbohydrate 8.7, Fiber 2.2, Sugar 2.4, Protein 16
POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
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