Pumpkin And Chive Frittatas Food

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PUMPKIN AND GREENS FRITTATA WITH CHEESY BREAD



Pumpkin and Greens Frittata with Cheesy Bread image

Provided by Trisha Yearwood

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 large eggs
1/4 cup grated Parmesan, Cheddar or Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 cup chopped cooked greens, such as spinach, kale, turnip or collard
3/4 cup leftover pure pumpkin puree
4 thick slices crusty bread
1 clove garlic
Olive oil, to brush on the grill pan
1/2 cup grated Parmesan, Cheddar or Gruyere
2 tablespoons thinly sliced chives

Steps:

  • For the frittata: Preheat the oven to 350 degrees F.
  • Whisk the eggs in a bowl with the cheese, 1/4 teaspoon salt and a few grinds of pepper.
  • Melt the butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the greens and cook, stirring occasionally, until hot. Spread the greens in a single layer, then add the egg mixture. Scoop small spoonfuls of the pumpkins all around the egg. Cook the frittata until the eggs are set around the edge, about 3 minutes.
  • Transfer the skillet to the oven and bake until just set, 10 to 12 minutes. Let cool in the skillet for 5 minutes then invert onto a plate to serve.
  • For the cheesy bread: Heat a grill pan over medium heat. Rub the bread on both sides with the garlic. Brush the grill pan with olive oil and place the bread on top. Grill a few minutes on one side until you have grill marks but the bread is still a bit soft. Flip and top with the cheese. Cover with a metal bowl until the cheese is melted. (You can also do this under a broiler for a minute.) Top with the chives and serve with the frittata.

PUMPKIN, PUMPKIN SEED AND ASPARAGUS FRITTATA



Pumpkin, Pumpkin Seed and Asparagus Frittata image

This pumpkin, pumpkin seed and asparagus frittata makes an ideal breakfast, brunch or luncheon dish. It can also be cut into wedges and served - warm or at room temperature - as finger food, or enjoyed at a picnic or for easy take-to-work lunches. To make this a vegetarian dish, omit the bacon. The cooking time below does not include the time for cooking the pumpkin, so you need to add this if you are cooking the pumpkin at the same time you are making the frittata.

Provided by bluemoon downunder

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon oil
4 slices bacon, chopped
1 medium onion, thinly sliced
4 garlic cloves, crushed
2 cups diced pumpkin, cooked until tender but still a little firm (just short of how soft you would want it to be if you were mashing it)
3 tablespoons pumpkin seeds
1 (340 g) can asparagus tips, drained
8 eggs, lightly beaten
3/4 cup thickened cream
2 cups parmesan cheese or 1 cup of tasty cheese and 1 cup parmesan cheese
2 1/2 tablespoons plain flour
salt, to taste
fresh ground black pepper, to taste
3 tablespoons chives, chopped

Steps:

  • Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften.
  • Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and sauté for about 5 minutes, being careful that they do not burn.
  • Add the asparagus tips to the pan.
  • Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
  • Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
  • Place the frittata under a preheated grill for 2 minutes or until golden brown.
  • Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch.
  • Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.

Nutrition Facts : Calories 519, Fat 41.7, SaturatedFat 20.2, Cholesterol 371.6, Sodium 505.9, Carbohydrate 12.5, Fiber 2, Sugar 3.2, Protein 25.1

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