Organic Mama Veggie Frittata Food

VEGGIE MEDLEY FRITTATA

Veggie Medley Frittata image

I found this on the back of a box of Morning Star Farms "bacon" strips. I added one (7 oz) can chopped green chilies and I used sharp cheddar cheese instead of the regular. I also have used a can of green beans in place of the broccoli, but cut them up. We loved it. I always make this when my mom, who is a vegetarian comes to visit. Although it is a vegetarian bacon substitute, once it's mixed in and baked, it still has that satisfying bacon flavor and it's hard to tell that it really isn't bacon. YUM.

Provided by OceanLuvinGranny

Categories Breakfast

Time 35m

Yield 1 frittata, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 (5 1/4 ounce) package frozen vegetarian bacon, strips (I use Morning Star Farms brand and only 1/2 the pkg.)
1 cup broccoli, in tiny bite size floretts
3/4 cup sliced white button mushrooms
5 green onions, finely chopped using tops and a little bit of the green bottoms
1 cup green bell pepper, chopped
1 tablespoon butter or 1 tablespoon margarine
4 eggs, lightly beaten (or you can use 1 cup refrigerated egg substitute)
1/4 cup water
1/2 teaspoon oregano
1/4 teaspoon black pepper (or more to your taste)
1/4 teaspoon garlic powder (or more to your taste)
1/4 teaspoon onion powder (or more to your taste)
1 cup shredded cheddar cheese (I used sharp)
1/2 cup shredded parmesan cheese
1/2 cup chopped tomato (I used 3/4 cup)
1 (7 ounce) can diced green chilies (I used mild but you can spice it up as you like)
sour cream, for topping after served

Steps:

1. Prepare MSF bacon strips as per pkg. directions and then crumble or cut into pieces.
In large skillet, saute broccoli, mushrooms, green onions and bell pepper in butter until tender. Set aside.
In a mixing bowl, beat together eggs, water, oregano, pepper, garlic powder, onion powder until foamy.
Stir in MSF prepared bacon strips, cheese, tomatoes, broccoli mixture and green chilies.
Pour into a greased shallow baking dish (1 1/2 qt).
Bake at 350 degrees 25-30 minutes or untl knife inserted in center comes out clean.
Watch closely and if it starts to get too brown cover loosely with foil.
Let stand 5-10 minutes before cutting and plating.
Serve topped with sour cream.

SPRING VEGETABLE FRITTATA FOR MOTHER

Spring Vegetable Frittata for Mother image

It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.

Provided by Chef John

Categories Breakfast and Brunch Eggs Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large leek (white part only), chopped
1 teaspoon salt, divided, or as needed
1 jalapeno pepper, seeded and diced
1 ½ cups (1/2-inch) sliced zucchini
1 ½ cups (1/2-inch) pieces asparagus
1 cup baby spinach
1 ½ cups sliced cooked potatoes
12 large eggs
1 pinch cayenne pepper
½ teaspoon freshly ground black pepper
4 ounces crumbled goat-milk feta cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g

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