POTATO & BACON FRITTATA
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.
Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
BACON AND TOMATO FRITTATA
Whip up a hearty egg dish in just 20 minutes - breakfast, lunch or dinner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.
- In 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onions; cook and stir 1 minute. Reduce heat to medium-low. Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
- Set oven control to broil. Top frittata with tomatoes, cheese and bacon. Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted. Top each serving with sour cream.
Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g
HAM AND POTATO FRITTATA
Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We-my husband, our 8-year-old daughter and I-live in a suburb. But our back windows look out at mountains, farms, horses and cows.
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside., In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside. , In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. , Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.
Nutrition Facts : Calories 418 calories, Fat 27g fat (13g saturated fat), Cholesterol 353mg cholesterol, Sodium 917mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
SPINACH, BACON & FETA FRITTATA
Here's a hearty frittata that's got something for everyone, with baby spinach, hash browns, bacon, tomatoes and two kinds of cheese.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place spinach in large microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or just until wilted. Place spinach in strainer; press to remove excess moisture. Cool.
- Heat oven to 350°F. Blend eggs and cream cheese in blender until smooth; pour into medium bowl. Add hash browns, feta, 2/3 of the bacon and spinach; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
- Bake 35 to 45 min. or until knife inserted in center comes out clean. Top with tomatoes and remaining bacon.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
TOMATO, GARLIC, AND POTATO FRITTATA
Categories Egg Garlic Potato Tomato Breakfast Brunch Broil Vegetarian Quick & Easy Lunch Pan-Fry Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (light main course) servings
Number Of Ingredients 10
Steps:
- Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Preheat broiler.
- Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
- Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
- Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
- Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
- Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
- Slide onto a platter and cut into 4 wedges.
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
POTATO SAUSAGE FRITTATA
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo-the sky's the limit!
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
MUSHROOM, BACON, AND POTATO FRITTATA
This is a great weeknight dinner. It is even quicker to throw together if you saute the bacon, mushrooms, & onions earlier in the day. If you don't have mushrooms or bacon on hand, you can substitute other veggies or ham. It's very versatile!
Provided by Hollyism
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cut the bacon into small pieces and cook in an oven safe saute pan until crispy. Remove to a paper towel lined plate to drain.
- In the bacon drippings, saute the mushrooms and onions until cooked through and softened. Remove to plate.
- Drizzle about a tablespoon of olive oil into saute pan and saute potatoes, turning often, until cooked through and lightly browned.
- While potatoes are cooking, beat eggs, salt, and pepper.
- Return the mushrooms, onions, and bacon to the saute pan, spreading evenly.
- Add beaten eggs, sprinkle with rosemary and cook on medium until just set around the edges.
- Place saute pan in the preheated oven and cook for approximately 10 minutes, or until center is set. Sprinkle with shredded cheese and place back in the oven until cheese is melted.
- Slide out onto serving plate and cut into wedges.
Nutrition Facts : Calories 404.3, Fat 29.4, SaturatedFat 10.1, Cholesterol 317.6, Sodium 475.3, Carbohydrate 16.7, Fiber 2.5, Sugar 2.8, Protein 19
POTATO FRITTATA
This stovetop to oven skillet Potato Frittata recipe is one of the easiest egg dishes you can conveniently make throughout the year. Great for breakfast, brunch or dinner.
Provided by Maria Vannelli RD
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
- Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until a sharp knife can easily pierce through them.When they are ready, drain and dice evenly.
- While the potatoes are simmering chop the parsley and leeks (thinly sliced). Also, combine the ingredients for the egg mixture (eggs, parsley, salt and pepper). Whisk until well blended. Stir in the grated provolone or mozzarella. Do not overbeat.
- Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
- Add the sliced leek and saute for 5 minutes or until softened, stirring occasionally.
- Add the diced potatoes; stir gently with the leeks to combine properly together. Season with salt and pepper.
- Spread evenly in a single layer and cook for 1-2 minutes.
- Pour the egg mixture over the leeks and potatoes in the pan and stir gently to combine.
- As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
- Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
- Sprinkle 2 tablespoons of grated cheese evenly over the top.
- Place the pan in the preheated oven.
- Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.
- Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
- Optional: Garnish with extra parsley, basil or sliced green onions.
- Slice into wedges and serve it hot, at room temperature or cold.
Nutrition Facts : ServingSize 1 serving, Calories 283 kcal, Carbohydrate 21 g, Protein 14 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 255 mg, Sodium 363 mg, Fiber 2 g, Sugar 3 g
BACON, POTATO AND ONION FRITTATA
Make and share this Bacon, Potato and Onion Frittata recipe from Food.com.
Provided by Christine MT
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
- Transfer bacon to papertowel to drain.
- Pour off all but 1 tablespoon fat.
- Add potato, onion and rosemary.
- Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
- Whisk eggs, water, salt and pepper in bowl.
- Pour over potatoes.
- Stir in bacon.
- Sprinkle with paprika.
- Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.
Nutrition Facts : Calories 296.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 332.7, Sodium 591.2, Carbohydrate 19.6, Fiber 2.5, Sugar 2.9, Protein 14.2
BACON, ONION AND TOMATO FRITTATA
Make and share this Bacon, Onion and Tomato Frittata recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In medium, broilerproof, nonstick skillet, cook bacon until crisp.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tblsp drippings from skillet.
- Add olive oil to skillet.
- Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
- Reduce heat to medium-low.
- Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
- Preheat broiler.
- Whisk eggs in large bowl until frothy.
- Whisk in bacon, basil and season to taste.
- Pour into skillet with vegetables.
- Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
- Sprinkle top with Parmesan cheese.
- Broil frittata until top puffs and turns golden, about 3 minutes.
- Slide frittata onto platter.
- Serve warm or at room temperature, cutting into wedges.
Nutrition Facts : Calories 332.4, Fat 26.6, SaturatedFat 8.9, Cholesterol 380.4, Sodium 498.6, Carbohydrate 4.7, Fiber 0.8, Sugar 2.6, Protein 17.8
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
BACON TOMATO FRITTATA
My DH is the breakfast maker in this house and this is one of his specialties. I hope you enjoy it as much as I do.
Provided by Boca Pat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
- In medium bowl, combine eggs, milk and mustard; blend well.
- Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
- Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
- Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.
BACON AND CHEESE FRITTATA
Flavored with bacon, sautéed onion, fresh tomato and a topping of melted cheese, this simple, perfectly cooked frittata makes a satisfying breakfast or light dinner.
Provided by Lynne Webb
Categories Breakfast & Brunch
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F. Whisk the eggs and half-and-half together in a mixing bowl until light and frothy. Set aside.
- Cook the bacon in a medium (10-inch), oven-proof, nonstick skillet until crisp. Transfer to a paper towel-lined plate and drain all but 1 tablespoon of the fat from the pan.
- Set the pan back on the stove over medium heat and add the olive oil. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
- Add the garlic and continue cooking until softened, 1 to 2 minutes longer. Add the tomatoes and 1 tablespoon of the parsley.
- Add the salt and a few grinds of black pepper, combine well and continue cooking for 1 minute longer.
- Stir in the eggs and using a rubber spatula, stir and scrape the bottom of the pan until the eggs form large, wet curds, about 2 minutes.
- Scatter the bacon over the eggs, then smooth the mixture so it's evenly distributed in the pan. Stop stirring and wait about 30 seconds to allow the bottom to set.
- Remove from the heat and sprinkle the cheese over the top of the frittata.
- Bake until the frittata is slightly puffed and the cheese has melted, 5 to 7 minutes.
- Remove from the oven, sprinkle with the remaining parsley and let stand for about 5 minutes.
- Use a spatula to loosen the frittata around the edges and gently slide it onto a serving platter. Cut into wedges and serve immediately.
Nutrition Facts : Calories 397 kcal, Carbohydrate 6 g, Protein 26 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 507 mg, Sodium 643 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16 g, ServingSize 1 serving
ROSEMARY POTATO FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F.
- Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.
GRILLED CHICKEN WITH ROSEMARY AND BACON
This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary! Enjoy! Great with grilled vegetables and rice.
Provided by Skoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 26m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
- Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.3 g, Cholesterol 80.9 mg, Fat 8.1 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 2.5 g, Sodium 348.1 mg, Sugar 0.7 g
FRITTATA WITH TOMATOES, ONIONS AND BASIL
Steps:
- Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
- Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
- Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.
MUSHROOM TOMATO FRITTATA
Got this from the Dr. Phil Weight Solution Cookbook. A big hit at the staff breakfast, they always ask for the recipe!
Provided by The Art Teacher
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 10-inch non-stick skillet set over medium heat.
- Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes.
- Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top.
- Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve.
- Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.
Nutrition Facts : Calories 25, Fat 1.7, SaturatedFat 0.2, Sodium 390.4, Carbohydrate 2.1, Fiber 0.7, Sugar 1, Protein 1.2
BACON AND ASPARAGUS FRITTATA
My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal-quick and easy, but it always wins compliments! -Gwen Clemon, Soldier, Iowa
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 344 calories, Fat 24g fat (10g saturated fat), Cholesterol 351mg cholesterol, Sodium 738mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
SLOW COOKER FRITTATA
This slow cooker frittata is a great breakfast. I mix my own Italian seasoning, but you can use store-bought as well. This is a vegetarian frittata but feel free to add sausage as well.
Provided by KNOEL1414
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Spray a slow cooker generously with cooking spray.
- Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onion and saute until soft, about 5 minutes. Season with salt and pepper and transfer vegetables to the slow cooker.
- Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
- Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 2.3 g, Cholesterol 198.5 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.2 g, Sodium 145.4 mg, Sugar 0.9 g
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Reviews 2Estimated Reading Time 3 minsServings 4
- Heat 1 tablespoon oil in a wide-based pan and fry the bacon until golden and crispy. Remove and drain on kitchen paper.
- Season the chicken with salt and pepper. Brown on both sides in the remaining bacon fat. Remove the chicken and set aside.
- Add a little more oil to the pan and sauté the onion until softened, about 6 minutes. Add the garlic, rosemary and oregano and cook for another minute or two. Deglaze the pan with the wine and reduce by half. Add the stock and cream and bring the sauce up to a simmer. Add the chicken back into the pan. Cover with a lid and simmer for about 45 minutes.
- Make a slurry with the cornflour and water, then add to the sauce. Simmer for several minutes until the sauce is creamy and thickened. Add half the bacon to the pan, along with the sun-dried tomatoes. Adjust seasoning if needed. Scatter the remaining bacon on top and finish with fresh parsley, if you like. Serve with lemon wedges on the side.
SPINACH MUSHROOM FRITTATA WITH BACON - SIMPLY HOME COOKED
From simplyhomecooked.com
Reviews 2Category BreakfastCuisine FrenchTotal Time 30 mins
- In a cast iron pan cook the chopped bacon and 1 tbsp olive oil on medium high heat until crispy. Then stir in the minced garlic for about 30 seconds.
- Slice the zucchini in half lengthwise and chop into small slices. At this point you may want to add a little olive oil to prevent ingredients from sticking to the pan. Add the sliced zucchini and spinach to the mushrooms and sauté for 2-3 minutes.
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4/5 (8)Total Time 45 minsCuisine AmericanCalories 106 per serving
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5/5 Total Time 40 minsServings 10
- Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto.
- Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
- Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.
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From rasamalaysia.com
4.6/5 (16)Total Time 15 minsCategory Italian RecipesCalories 283 per serving
- Preheat oven to 350°F (176°C). Rinse the cherry tomatoes with cold water. Drain and pat dry. Set aside. Crack the eggs into a bowl. Add salt, black pepper, Parmesan cheese and the chopped basil or parsley.
- Heat up an oven-safe skillet and add 1/2 tablespoon olive oil on medium heat. Add the cherry tomatoes and gently toss around for 1 minute. Do not break the cherry tomatoes.
- Add the egg mixture into the skillet and let cook until the side set but the middle is still runny. Transfer the skillet to the oven and bake for 5 minutes.
BACON MUSHROOM ZUCCHINI FRITTATA - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 2Estimated Reading Time 5 minsServings 4-6Total Time 45 mins
- Heat a large frying pan or cast iron pan over medium heat. Add the bacon butter and use a spatula to coat the bottom of the pan. Add the potatoes, cover, and cook for 10 – 15 minutes, stirring frequently, or until the potatoes are fully cooked and a little browned on the sides.
- Add the zucchini and onions and saute until the zucchini are tender and the onion is soft and translucent. Add the mushrooms, sprinkle with seasonings, then cover and cook, stirring occasionally until the mushrooms are tender.
- Remove the veggies from the pan. If there is any residue stuck on the bottom of the pan, scrub it out and rinse with hot water. Return the pan to medium heat and spray with cooking spray if desired, then coat with bacon butter. Pour in the whisked eggs, sprinkle with a little Red Robin seasoning and freshly ground pepper, then add the veggies, spreading them evenly around the pan. Sprinkle with most of the chopped bacon, the herbs and the cheeses, then the tomatoes on top. Sprinkle the rest of the bacon on top.
- Reduce heat to medium low, cover the pan and let cook for about 10 – 15 minutes longer or until the cheeses are melted and the eggs are set. Remove from heat, slice into wedges and serve.
EASY FRITTATA RECIPE WITH TOMATO AND BASIL - ENTERTAINING ...
From entertainingwithbeth.com
Reviews 4Calories 247 per servingCategory Breakfast
- Dice potatoes, toss with olive oil, salt, pepper and herbs de Provence. Place on a sheet pan, and pop in the oven for 15 mins.
- Meanwhile combine eggs, salt, pepper and heavy cream. Whisk together. Stir in 1 cup (90 g) of cheese.
- Place a 10-inch (25 cm), oven-safe skillet (can not have a plastic handle, or it will melt once you place it in the oven) on a medium flame. Melt butter in pan. Add egg mixture and cook without touching for about 15 mins until eggs begin to set.
BACON SPINACH TOMATO RICOTTA FRITTATA - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
4.8/5 (12)Total Time 36 minsCategory Gluten Free, Grain Free, Low Carb, PrimalCalories 116 per serving
- Preheat the oven to 400 °F, and grease or oil a 9 inch pie dish. In a large mixing bowl combine: 5 beaten eggs, ½ cup egg whites, ½ cup ricotta, ½ tsp sea salt, ¼ tsp ground mustard, and ¼ tsp black pepper. Whisk and beat all ingredients together. Make sure to break up the ricotta well. It is okay if there are small ricotta clumps.
- Add spinach, and crumbled bacon to the egg mixture and stir in. Pour the egg mixture into the prepared pie dish. Place tomato slices on top of the frittata. Bake for 30 minutes or until the center is done and no longer liquid.
BACON & MUSHROOM FRITTATA - THE ROASTED ROOT
From theroastedroot.net
5/5 (2)Total Time 25 minsCategory BreakfastCalories 290 per serving
- Heat a cast iron skillet to medium (or medium-high) heat and add the chopped bacon. Allow bacon to cook until browned and crispy, about 3 to 5 minutes.
- Add the sliced mushrooms and sauté until mushrooms are softened and browned, about 5 minutes. In a bowl, lightly beat or whisk the eggs and mix in the shredded cheese.
- Pour the egg/cheese mixture into the cast iron skillet. Place the cast iron skillet into the oven and bake 12 – 15 minutes until egg is cooked all the way through but still moist.
BACON AND SUN-DRIED TOMATO CHEESE FRITTATA - NORDIC WARE
From nordicware.com
Total Time 27 mins
ROSEMARY POTATO FRITTATA - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 4
BACON, SPINACH AND TOMATO FRITTATA - COOKING PERFECTED
From cookingperfected.com
5/5 (1)Calories 541 per servingCategory Breakfast
QUICK FIX: ZUCCHINI FRITTATA WITH TOMATO AND BACON - 31 DAILY
From 31daily.com
Estimated Reading Time 2 mins
TOMATO, ARUGULA AND GOAT CHEESE FRITTATA - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (3)Total Time 35 minsServings 4-6
BACON KALE AND TOMATO FRITTATA ⋆ CLEVER CHEF RECIPES
From cleverchef.cc
Cuisine WorldwideCategory Breakfast, Keto FriendlyServings 6
THE SECRET TO A PERFECT FRITTATA + CHICKPEA & ROSEMARY ...
From thestonesoup.com
Estimated Reading Time 3 mins
BACON, LEEK, ZUCCHINI AND TOMATO FRITTATA - THAT PALEO COUPLE
From thatpaleocouple.com
Estimated Reading Time 4 mins
KETO CHEESE AND BACON FRITTATA - CARB MANAGER
From carbmanager.com
5/5 (3)Calories 282 per servingTotal Time 27 mins
BACON AND TOMATO FRITTATA RECIPE
From crecipe.com
FRITTATA | BACON, POTATO, MUSHROOM & CHEESE
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