PUMPKIN AND GREENS FRITTATA WITH CHEESY BREAD
Provided by Trisha Yearwood
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA
Bunker in for cold weather with this cozy, autumnal frittata.
Provided by Donna Hay
Categories HarperCollins Frittata Dinner Brunch Butternut Squash Parmesan Blue Cheese Cheddar Cheese Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
- Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
- Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.
PUMPKIN, SPINACH AND FETTA FRITTATA
This pumpkin, spinach and fetta frittata makes a great vegetarian meal when served with a side salad and crusty bread. Or, you could pack it up and take it on your next picnic.
Categories Workday lunches
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to very hot. Grease deep 23cm-square cake pan; line base and two opposite sides with baking paper.
- Place pumpkin in large microwave-safe bowl, cover; cook on HIGH (100%), stirring halfway through cooking time, about 5 minutes or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH (100%) 4 minutes or until just tender.
- Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
- Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.
Nutrition Facts : ServingSize Serves 4
PUMPKIN, SPINACH, AND FETA FRITTATA
In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.
Provided by Jalay
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 59m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
- Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
- Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
- Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 25.8 g, Cholesterol 438.4 mg, Fat 27.8 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 15.1 g, Sodium 856.3 mg, Sugar 5.9 g
PUMPKIN FRITTATA
This slightly tweaked, warming recipe, with its combo of yam, pumpkin & carrot, comes from The Simply Healthy Lowfat Cookbook, 1995.
Provided by Sydney Mike
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
- Preheat oven to 400 degrees F.
- In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
- Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
- In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
- In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
- Add yam & stir to coat.
- Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
- Cook until bottom is set, about 5 minutes.
- Transfer skillet to oven & bake until frittata is set, about 10 minutes.
- Cut into wedges, serve & enjoy!
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KALE, PUMPKIN AND FETA FRITTATA WITH PESTO - HEALTHY FOOD ...
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4.7/5 Total Time 1 hrCategory Frittatas, QuichesCalories 419 per serving
- 1 Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin and carrots on prepared tray. Drizzle with half of the oil, season with pepper. Bake for 20 minutes.
- 2 In a medium cast-iron or ovenproof frying pan, heat 2 teaspoons of the remaining oil over medium. Sauté the garlic and kale for 5 minutes. Remove pan from heat.
- 3 Season whisked eggs and milk well with black pepper, to taste. Put cooked pumpkin slices in pan with kale, reserving the carrots. Add egg mixture to the pan. Scatter with two-thirds of the feta. Transfer to oven and bake for 20 minutes.
- 4 Meanwhile, in a small bowl, combine pesto and remaining oil. Top frittata with cooked carrots, pesto mixture, basil and remaining feta. Slice and divide among plates with dressed salad leaves.
ROASTED PUMPKIN FRITTATA WITH FETA (OVEN-BAKED)
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5/5 (1)Calories 356 per servingCategory Breakfast
- Clean the pumpkin. Hokkaido doesn't need to be peeled, any other sort does. Cut into small cubes. Place in the skillet, add olive oil, paprika, thyme, grated garlic cloves, salt, and pepper. Mix well to coat. Roast for about 20 minutes or until the pumpkin is soft.
- Whisk the eggs and the milk/cream in a large bowl. Add salt, pepper, crumbled feta, and grated Cheddar. Mix well.
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Cuisine ItalianCategory MainsServings 4Total Time 40 mins
- Preheat oven to 200ºC. Grease a 19.5 x 25.5cm (3cm deep) baking pan. Line base and sides with baking paper, extending paper 2cm above sides of pan.
- Heat oil in a frying pan over medium-high heat. Add bacon and cook, stirring occasionally, for 2 minutes or until just golden. Add pumpkin and cook, stirring occasionally, for 4 minutes or until just tender.
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5/5 (4)Total Time 35 minsCategory BreakfastCalories 192 per serving
- Heat an 8-inch cast iron pan (or oven safe frying pan) to medium high heat. Add 1/4 cup oil. Next, add your garlic and herbs. Let them fry on high for 15-30 seconds. Remove pan from heat and ladle the herbs off the pan and into a paper towel. Reserve 1 tbsp garlic oil in the pan and pour the rest into a small bowl.
- Whisk the eggs, cream, and 1/2 teaspoon sea salt and dash of black pepper together in a small bowl. Set aside.
- Next, add your chopped pumpkin or squash to the pan with the 1 tbsp of reserved garlic oil and cook on medium to medium high heat until softened, about 5 minutes.
PUMPKIN FRITTATA WITH FETA - THE CLEVER MEAL
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- Place the cubed pumpkin into the baking pan, season with olive oil, 1/2 tsp of salt, and pepper. Toss well to coat.
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Reviews 4Category BreakfastServings 2Estimated Reading Time 3 mins
- Steam the pumpkin chunks until just tender, then while they are cooling a little, preheat your oven to 160 C and oil a small oven safe dish (I used a small round ceramic dish about 18 cm in diameter) with the olive oil.
- Crack the eggs into a bowl and whisk together with the yoghurt, salt & and pepper. Set aside. Roughly chop the greens so they resemble a roughly shredded texture, and finely chop the spring onion.
- Arrange the greens and pumpkin chunks evenly in the baking dish. Gently pour over the beaten egg mixture and then sprinkle over the spring onion and the chilli flakes too, if using. (Once you've poured everything in you can push things around gently to arrange all the ingredients evenly.
- Bake the frittata for approximately 30-35 minutes, until just set in the centre and browning at the edges. Serve immediately or allow to cool, slice it up and store it in the fridge. Will last for up to 5 days.
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Servings 4Estimated Reading Time 2 mins
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PUMPKIN, CHORIZO AND BLACK-EYE BEAN FRITTATA - HEALTHY ...
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4.8/5 Total Time 35 minsCategory Frittatas, QuichesCalories 418 per serving
- 1 Preheat oven to 180°C. Line a 26cm x 16cm slice pan with baking paper, extending paper at the long sides for handles. Combine the pumpkin, spinach and the beans in prepared pan. Sprinkle the vegetables with cumin and coriander.
- 2 Whisk eggs, egg whites, cream and half of the cheese in a large jug. Pour the egg mixture over the vegetables in pan. Top with chorizo, the remaining cheese and pumpkin seeds. Season with cracked black pepper. Bake for 30 minutes, or until just set at the centre. Cool slightly.
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