EASY OVEN-BAKED BACON CHEESE FRITTATA
You can use cooked finely cubed ham in place of the bacon if desired. Prep time does not include cooking the bacon.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter an 11 x 7-inch baking dish.
- In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
- Sprinkle the green onions, bacon and cheddar cheese on top.
- Bake uncovered for about 25 minutes or until the eggs are just set.
Nutrition Facts : Calories 391.6, Fat 33.9, SaturatedFat 16.5, Cholesterol 316.9, Sodium 490.6, Carbohydrate 3.1, Fiber 0.1, Sugar 0.8, Protein 18.3
EASY OVEN BAKED FRITTATA
Steps:
- Pre-heat oven to 350F (180C).
- In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
- While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
- Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 3 g, Protein 17 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 428 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet-if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Provided by Cookie and Kate
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
- Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
- Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
- Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
Nutrition Facts : ServingSize 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables), Calories 219 calories, Sugar 0.5 g, Sodium 354.3 mg, Fat 12.8 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 10.5 g, Fiber 2.9 g, Protein 14.6 g, Cholesterol 287.5 mg
EASY OVEN FRITTATA RECIPE
Elevate your regular frittata recipe with mozzarella cheese and bacon as part of this Easy Oven Frittata Recipe. So simple, you'll go gaga for frittata.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well.
- Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese.
- Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 220 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 11 g
LOADED BAKED FRITTATA
Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.
Provided by Genevieve Ko
Categories breakfast, brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
- Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
- Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
- Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
- Cut into wedges to serve warm or at room temperature.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
OVEN BAKED FRITTATA
This recipe for oven baked fritata serves 4 in 35 minutes - perfect for a midweek meal
Provided by Janine Ratcliffe
Categories Dinner, Lunch
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Melt a knob of butter in a large frying pan then fry the onion until soft. Add the chard and cook for 5 minutes or until completely wilted and tender. Add the garlic and peppers, cook for 1 minute, then season. Press against the pan with a wooden spoon to squeeze out any excess juices and pour them away. Allow to cool for a few minutes.
- Beat the ricotta with the eggs and most of the parmesan. Season, then stir in the chard and pepper mix. Pour into a round, buttered baking dish and sprinkle on the rest of the cheese. Bake for 15-20 minutes until just set in the middle. Serve with a green salad.
Nutrition Facts : Calories 294 calories, Fat 19.4 grams fat, SaturatedFat 10.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Fiber 0.8 grams fiber, Protein 21.1 grams protein, Sodium 1 milligram of sodium
OVEN BAKED EGG FRITTATA RECIPE
Steps:
- Preheat oven to 425°
- In a large bowl, whisk together the eggs, milk, garlic, 1/4 teaspoon of salt and black pepper until well combined. Whisk in 1/2 cup of cheddar, saving the rest for topping.
- In an oven safe skillet warm the EVOO over medium-high heat until shimmering. Add the onion, mushrooms and remaining salt. Sautee, stirring frequently, until the onion is tender and the mushrooms are slightly softened, about 3 to 5 minutes.
- Add the spinach and cook until the spinach has wilted, about 30 to 60 seconds.
- Spread the mixture in an even layer on the bottom of the skillet. Whisk the egg mixture again and pour over the egg mushroom mix. Sprinkle the remaining cheddar on the top and bake until the middle is just barely set, about 10 to 12 minutes.
- Remove the frittata from the oven and let it rest for about 10 minutes before slicing. Sprinkle with dill and serve immediately or refrigerate. The frittata will keep for up to 3 days in the fridge.
OVEN FRITTATA WITH POTATOES
Potatoes and leeks are pan fried with a bit of bacon and then baked with a creamy egg custard for a hearty, gluten-free meal perfect for brunch or breakfast.
Provided by Kristen Chidsey
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In an oven-safe skillet or cast iron pan, pan-fry the bacon over medium heat until crisp-tender, turning bacon after about 5 minutes on the first side.
- Once the bacon is crisp, remove bacon and place on a plate lined with a paper towel. Drain off all but 1 tablespoon bacon grease.
- Add potatoes to bacon grease and lightly season with salt and pepper (if using canola oil instead of bacon grease, the potatoes may need a bit more salt). Pan fry for 5 minutes, stirring frequently. Add in leeks/onions and continue to pan fry for another 5 minutes or until potatoes are fork-tender.
- Remove the skillet from the heat. Crumble cooked bacon evenly over potatoes.
- Whisk together eggs, milk, salt, pepper, a dash of nutmeg, and Parmesan Cheese. Pour egg mixture over potatoes and bacon.
- Bake for 10-15 minutes, or until eggs are set.
- Serve immdeidately or after cooling slightly.
Nutrition Facts : Calories 259 kcal, Carbohydrate 25 g, Protein 16 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 252 mg, Sodium 849 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
BAKED FRITTATA RECIPE
Upgrade your next brunch with this baked frittata recipe. It's filling, ready in 30, and easy to customize based on the ingredients you already have.
Provided by Sharon Chen
Categories Gluten Free
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Chop onion, red bell pepper, broccoli, and mushroom, and set them aside all together. Dice turkey ham and set aside with hash brown potatoes.
- Whisk eggs with salt, pepper and tarragon in a large bowl and set aside.
- In a 6-inch soapstone sauté pan or cast iron skillet, melt butter over medium heat. Add onion, bell pepper, broccoli and mushroom; cook for 4-5 minutes or until the vegetables are tender.
- Add turkey ham and potatoes; cook for another 2 minutes, stirring often.
- Pour egg mixture into the pan; switch to low heat and let it cook for 8-10 minutes or until the egg is about to set and the bottom is slightly crispy.
- Remove from heat; sprinkle with cheddar cheese and bake for 5-7 minutes, uncovered.
- Drizzle with Sriracha and serve immediately.
Nutrition Facts : ServingSize 1, Calories 339 calories, Sugar 4.5g, Sodium 1239mg, Fat 21.6g, SaturatedFat 10.2g, Carbohydrate 13.9g, Fiber 2.4g, Protein 23.3g, Cholesterol 312mg
BAKED ASPARAGUS & CHEESE FRITTATA
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
Provided by EatingWell Test Kitchen
Categories Low-Carb Casserole Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
- Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
- Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
- Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.
- Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 9.8 g, Cholesterol 146.7 mg, Fat 10.8 g, Fiber 1.9 g, Protein 14.5 g, SaturatedFat 5 g, Sodium 380.8 mg, Sugar 3.3 g
SUNDAY FRITTATA
Steps:
- Preheat the oven to 375 F.Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir 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 30-45 seconds to set the edges, then put the skillet in the oven.Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top. Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit. NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!
FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)
The easiest tastiest Frittata recipe! It's made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?
Provided by Jaclyn
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
- Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
- Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
- Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
- In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
- Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
- Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.
Nutrition Facts : Calories 313 kcal, Carbohydrate 3 g, Protein 16 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 259 mg, Sodium 375 mg, Sugar 1 g, ServingSize 1 serving
BAKED FRITTATA
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown.
- Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
- Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm.
- Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.
BEST FRITTATA RECIPE (EASY OVEN METHOD)
Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is extremely versatile with endless variations.
Provided by Natalya Drozhzhin
Categories Easy
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
- Cut tomatoes in half. Chop bell peppers into small pieces.
- Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
- Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.
Nutrition Facts : Calories 273 kcal, Carbohydrate 3 g, Protein 14 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 293 mg, Sodium 526 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OVEN BAKED WESTERN FRITTATA
Besides fried egg sandwiches, I also enjoy a toasted Western on occasion. Sometimes I also make it as a Frittata for dinner.
Provided by Lori Mama
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a medium sized skillet over medium high heat, fry the bacon until desired doneness in butter.
- Add the chopped vegetables and continue cooking until just softened.
- In the meantime, crack the eggs in a bowl, add half/half, salt and pepper to taste and whisk until combined.
- Pour mixture over the other ingredients in the skillet and cook until the bottom has just set.
- Place pan (with foil wrapped around the handle if not ovenproof) in the oven and bake for approximately 10 minutes or until the top is set.
- Watch closely!
- Cut into four wedges and serve hot.
GREEK OVEN BAKED FRITTATA
This recipe has it all! Eggs, milk, potatoes, sausages, mushrooms and peppers come together into a hearty (and gluten-free) family dinner! But you can certainly serve it for brunch too!
Provided by The Hungry Bites
Categories Lunch Main Course
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat your oven to 360°F (180°C)
- Place the potatoes in a pot with salted water, bring to a boil and cook for 15-20 minutes, or until cooked (time will depend on the size of the cubes).
- At the same time, put sausage, peppers, and mushrooms into the casserole, drizzle with half of the olive oil and bake for 15 minutes (if you use ham, you will add it in the next step along with the potatoes).
- After potatoes are cooked, drain them and transfer them to the casserole. Add the rest of the olive oil, salt, and pepper, and mix well. Bake in the oven for about 15 minutes more.
- Put the eggs, milk, parmesan and some salt into a bowl and whisk until eggs are broken up. Pour the egg mixture over the potatoes and continue baking until set and not wobbly, about 20-30 minutes. Eat!
BASIC BAKED FRITTATA RECIPE
Have you mastered the frittata yet? Baked frittatas make a great, easy meal any time of the day-even for a quick weeknight dinner.
Provided by Cookie and Kate
Categories Main
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here's a photo that demonstrates how to line the square dish).
- In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
- Pour the mixture into the springform pan or baking dish.
- Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.
Nutrition Facts : ServingSize 1 of 4 servings (frittata made 1/2 cup shredded cheddar, 2T milk, 1/4t salt, no add-ins), Calories 167 calories, Sugar 0.7 g, Sodium 347.3 mg, Fat 11.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 1.4 g, Fiber 0 g, Protein 12.9 g, Cholesterol 293.1 mg
BAKED FRITTATA WITH ROASTED VEGETABLES
This easy week day dinner is perfect. Include whatever combination of vegetables you like to make this your new favourite frittata recipe!
Provided by Bord Bia
Yield 4-6
Number Of Ingredients 13
Steps:
- Preheat oven to Gas Mark 6, 200°C (400˚F). Place the prepared peppers, aubergine, onion, courgette, potato and garlic in a bowl and mix with a tablespoon oil. Season with a little salt and black pepper and then spread in a single layer in a roasting tray and roast for 15-20 minutes. Line an oven proof baking dish (6cm deep, 20cm x 20cm), with baking parchment. Transfer the vegetables to the prepared dish. Reduce oven to Gas Mark 4, 180°C (350˚F). Whisk the eggs and milk together in a jug. Add ⅔ of the cheese and the parsley. Season with a little salt and black pepper then pour the egg mixture over the vegetables. Shake the dish gently to allow the egg to spread to the base, sprinkle over the remaining cheese. Bake the frittata for 20 minutes or until top is golden and the centre is set. Let it rest for a couple of minutes before cutting into squares and serving with some salad and crusty bread.
Nutrition Facts :
EASY OVEN BAKED FRITTATA RECIPE
This easy oven baked frittata recipe with bacon, tomato and feta is perfect for breakfast, lunch or dinner and so easy to prepare!
Provided by Holly Connors
Categories RECIPES
Time 55m
Number Of Ingredients 8
Steps:
- Preheat your oven to 160 degrees Celsius (320F) and prepare a large rectangle baking dish.
- Whisk the eggs in a large bowl until fluffy. Mix in the grated parmesan cheese and season with salt, pepper and mixed herbs.
- Prepare the rest of the ingredients by dicing bacon, halving tomatoes and cubing feta.
- Add 3/4 of the tomatoes, bacon and feta to your baking dish, mixing them together. Pour egg mixture over the top, then sprinkle over the remaining feta, bacon, tomatoes and basil.
- Bake in the oven for 45-50 minutes or until the egg is set and the top is golden.
Nutrition Facts : Calories 402 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 348 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1082 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
OVEN BAKED SPINACH FRITTATA RECIPE
The tasty and easy oven baked spinach frittata recipe! It is stuffed with plenty of eggs, baby spinach, and potatoes.
Provided by Hina Munawar
Categories entree
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Heat the oven to 400°C and place a rack in the middle.
- Whisk together the eggs, ½ teaspoon salt, and heavy cream in a small bowl and set it aside.
- Add 2 tablespoons oil in the skillet over medium heat, add potatoes and sprinkle with pepper and salt. Cook for 4-6 minutes until lightly browned and tender, stirring occasionally.
- Put the spinach into the pan with garlic and thyme and cook for about 1 minute until spinach wilts.
- Spread the vegetables into a smooth layer using a spatula. Sprinkle cheese on top and let it melt.
- Pour the egg blend over the cheese and vegetables. Bow down the pan to make sure the eggs are uniformly settled over vegetables. Cook for more 1-2 minutes until the eggs at the edges of the pan begin to set.
- Bake for 8 to 10 minutes until the eggs are set. Cut a small slot in the middle of the frittata to check if it is not cooked through, bake for more few minutes. Remove the frittata from the oven.
- Run the oven baked spinach frittata recipe under the broiler for 1-2 minutes at the end of cooking for a browned and crispy top.
- Let it cool for a few minutes, then slice into wedges and serve.
Nutrition Facts : ServingSize 1, Calories 154 cal, Fat 8.5 g
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GORGEOUS FRITTATA RECIPE: OVEN-BAKED IN 30 MIN!
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5/5 (8)Estimated Reading Time 5 minsServings 6Total Time 50 mins
- Butter or oil a 9 - 10-inch casserole dish. Set aside for now. (You can skip this step if you have a cast iron skillet that can be transferred from stovetop to oven. It's a great way to cut down on dishes afterward!)
- Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, turning frequently, until browned and crisp, about 6 - 10 min.
- Transfer bacon to a plate lined with several layers of paper towels to drain excess grease. Leave 1 tbsp of rendered bacon fat in the skillet and drain. Reserve or discard excess fat.
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OVEN-BAKED EASY POTATO FRITTATA - EMILIA'SFOODCRAVINGS
From emiliasfoodcravings.com
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- Fry the french fries in oil or if you have leftover fried ones use those. Boil or steam the broccoli florets .
- Cut the bacon into slices and put it over on medium heat together with the oil, fry to 2-3 minutes and cut the scallions in small pieces, and add them to the bacon. Then add the broccoli florets. Fry for another minute.
- Cut the cherry tomatoes in half and add them to the pan, then add a handful of the previously fried french fries.
BAKED VEGETABLE FRITTATA RECIPE - FEASTING AT HOME
From feastingathome.com
5/5 (13)Calories 339 per servingCategory Main
- Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sauteing until tender.
- While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)
- Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies (you should have roughly 6 cups). Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.
15 MINUTE VEGGIE STOVETOP FRITTATA - BABAGANOSH
From babaganosh.org
Ratings 5Calories 235 per servingCategory Breakfast
- Crack the 4 eggs to a bowl, season with a pinch of salt and pepper, and beat the eggs with a fork or a whisk.
- Heat the olive oil in a 8 or 9-inch nonstick skillet, and add the diced onion. Cook over medium heat for 2-3 minutes, or until the onion softens. Add the torn kale leaves, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute.
- Lower the heat to the lowest it will go. Pour the eggs over the kale, and use a spatula to distribute the egg evenly all around the pan. If there are any kale leaves sticking out out of the eggs, just push them into the egg mixture, it's OK if a few pieces stick out.
- Arrange the tomato slices on top of the eggs. Sprinkle with 3-4 tablespoons shredded Parmesan cheese. Cover with the lid and cook for about 5 minutes over low heat, or until the eggs are all fully cooked.
OVEN BAKED EGG FRITTATA - MELANIE COOKS
From melaniecooks.com
Cuisine AmericanTotal Time 35 minsCategory BreakfastCalories 207 per serving
- Preheat the oven to 350F. Spray the 9x13 non-stick baking dish with non-stick cooking spray (or grease with butter).
- Heat olive oil in a non-stick frying pan over medium-high heat. Add the chopped onion and bell pepper and cook, stirring periodically, for 5 minutes (or until tender).
- In a large bowl, whisk the eggs, milk, salt and pepper. Add cooked onion and bell pepper and 1/2 cup of shredded cheese.
- Pour the egg mixture in a baking dish and sprinkle the remaining 1/2 cup of shredded cheese on top.
BROCCOLI FRITTATA RECIPE - MARC MURPHY | FOOD & WINE
From foodandwine.com
5/5 Category EggsServings 4-6Total Time 25 mins
- Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.
- In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.
15 EASY FRITTATA RECIPES THAT ARE PERFECT FOR WEIGHT LOSS ...
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- Healthy Loaded Vegetable Frittata Recipe. Packed with veggies, this stunning frittata recipe uses egg whites and whole eggs for maximum fluffiness. This recipe showcases the classic frittata technique.
- Air Fryer Egg White Frittata. Your trusty air fryer makes a frittata in minutes with little to no oil. You can eat this superfood-packed dish anytime. Get our recipes for Air Fryer Egg White Frittata.
- Light Sausage and Mushroom Frittata Recipe. This recipe showcases the slightly longer, oven-baked version of the frittata. Smoky andouille sausage, sweet caramelized onion, and mushrooms make this a hearty breakfast, lunch, or dinner.
- An Herb-Heavy Homage to the Persian dish Kuku Sabzi. This herb-packed frittata is based on the Persian dish Kuku Sabzi, which translates to whipped eggs and herbs.
- Healthy Spring Vegetable Frittata Recipe. This recipe combines fresh spring vegetables, asparagus, peppers, and leeks, which are now commonly available year-round.
- Easy Frittata With Arugula and Red Peppers Recipe. Packed with flavor, this frittata recipe is just as good reheated throughout the week as it is when it's first made.
- Healthy Smoked Salmon and Boursin Cheese Frittata Recipe. Smoked salmon turns any dish into instant brunch. Add some Boursin cheese and you've got yourself a hit.
- Loaded Veggie Avocado Frittatas. This simple recipe combines the healthy power of quinoa with eggs and whatever else you have lying around. Store these little muffin tin frittatas in resealable bags and reheat them each morning.
- Make-Ahead Vegetarian Holiday Frittata. Frittatas are perfect for hiding veggies from your little ones. Case in point, this recipe has spaghetti squash swirled throughout.
- Cheddar Chive Frittata. Cheddar and chives are a great combination. The difference between a crustless quiche and a frittata is all about preparation, explains The Seasoned Mom.
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