Rosemary Egg Frittata Food

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ROSEMARY POTATO FRITTATA



Rosemary Potato Frittata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 large clove garlic crushed
1 pound baby potatoes
1 small onion
3 to 4 sprigs fresh rosemary, finely chopped
Salt and freshly ground black pepper
12 eggs, beaten
1/2 cup milk, half-and-half or cream
1/2 cup Parmigiano-Reggiano

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.

ROSEMARY POTATO FRITTATA



Rosemary Potato Frittata image

From Diabetic Living. Just 168 calories and counts as 1 carb choice. Exchanges: 1 starch, 2 very lean meat, .5 fat. Cooking times are estimates.

Provided by Krystalin

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4 cup chopped red onions or 1/4 cup yellow onion
1/4 cup chopped sweet pepper (red, green, and or yellow)
1 cup fat-free liquid egg product (refrigerated or frozen, thawed) or 4 eggs
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
nonstick cooking spray
1/4 cup shredded swiss cheese (1 ounce)
fresh rosemary (garnish) (optional)

Steps:

  • In a covered 6- to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
  • Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, and pepper. Set aside.
  • Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
  • Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
  • To serve, cut frittata into wedges. If desired, top each servings with fresh rosemary.

SWEET POTATO & ROSEMARY FRITTATA



Sweet Potato & Rosemary Frittata image

I found this recipe in an old Woman's Weekly that I was about to recycle. Ideal for a picnic lunch.

Provided by Catherine Robson

Categories     Yam/Sweet Potato

Time 40m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 10

450 g orange sweet potatoes (peeled & cut into 2cm pieces)
1 capsicum (cut into 2cm pieces)
2 garlic cloves (thinly sliced)
3 eggs
4 egg whites
1/2 teaspoon fresh rosemary leaf (chopped)
1/3 cup parmesan cheese (grated)
2 tablespoons parmesan cheese (grated to sprinkle on top)
salt & pepper
olive oil flavored cooking spray

Steps:

  • Preheat oven to 180c.
  • Line 18cm x 28cm tin with silicone paper.
  • Bring a saucepan of water to boil over medium-high heat.
  • Add sweet potato & cook for 5 minutes.
  • Drain & set aside.
  • Then spray a non stick frypan with olive oil spray & heat on medium-high heat.
  • Add capsicum to pan & cook for 3 minutes - stirring occassionally.
  • Add garlic to capsicum & cook for an additional 1 minute.
  • Remove from heat & set aside.
  • In a bowl whisk the eggs, egg whites, 1/3 cup parmesan, rosemary salt and pepper.
  • Pour into lined tin.
  • top with the sweet potato capsicum mixture.
  • Sprinkle with remaining parmesan cheese.
  • Bake 20 minutes or until golden and cooked through.
  • Cool in tin on rack.
  • Slice & refrigerate in airtight container until picnic.

SAVORY EGG AND POTATO FRITTATA



Savory Egg and Potato Frittata image

Make and share this Savory Egg and Potato Frittata recipe from Food.com.

Provided by retiree09

Categories     One Dish Meal

Time 1h

Yield 1 frittata, 6-8 serving(s)

Number Of Ingredients 15

1 potato, large
2/3 cup cheddar cheese, shredded
2 tablespoons butter
1 dash marjoram
1 dash pepper
1 dash salt
1 dash onion powder
1 dash celery salt
1 tablespoon fresh rosemary needles, finely chopped
2 tablespoons parsley
8 eggs
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
5 slices bacon, fried, crumbled

Steps:

  • Bake potato in microwave 4 minutes. Remove skin. Dice into ½ inch cubes.
  • In a skillet, brown potato slightly with 2 Tbls butter and season with all "dashes" of seasonings and rosemary and parsley.
  • Place in deep dish 10" pie pan or deep 9" x 9" glass baking dish that has been buttered or "Pam-ed" along with the bacon (or meat of your choice). If you double the recipe, use a 9" x 13" glass baking dish.
  • Beat eggs (or you can use egg substitute), cheese, milk, salt and pepper together and pour over potatoes and meat.
  • Bake in pre-heated oven at 350 degrees for 40 minutes. To make sure that the center gets done before the outer edge gets too brown, Pam a small bisquit cutter or something small and metal, and place it in the center of the mixture. This will draw heat to the center so it bakes evenly.
  • Serve with sliced cantaloupe and strawberries and mini muffins for breakfast.
  • Or serve with a fresh greens salad and Italian bread for dinner or brunch.

ROSEMARY POTATO FRITTATA WITH CARAMELIZED ONIONS



Rosemary Potato Frittata With Caramelized Onions image

Must be made in an oven safe skillet; I use cast iron. My husband hates carmelized onions and frittatas in general, so I usually scale it back for one person and use my tiny cast iron skillet.

Provided by threeovens

Categories     Breakfast

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 large onions, cut into 1/8 inch thick slices
10 large eggs
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 medium red potatoes, unpeeled
2 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
2 ounces gorgonzola, crumbled
salt and pepper

Steps:

  • First boil potatoes in salted water for about 10 minutes; drain.
  • Make the caramalized onions next. Melt butter in a medium skillet over medium heat. Add onions, 1/4 tsp salt, dash pepper and cook, stirring often, until onions are very soft and deep golden brown, about 12 to 15 minutes. Stir in vinegar and sugar and cook until onions are covered in a glaze, about another minutes. Cover and keep warm.
  • Cut the potatoes into 1/2 inch slices, then coarsely chop.
  • Heat oil in a large oven proof skillet over medium heat. Add potatoes, 1/2 teaspoon salt and 1/4 teaspoon and cook, uncovered, until potatoes are lightly browned on all sides about 12 to 15 minutes.
  • Preheat the broiler.
  • In a medium bowl, whisk together eggs, rosemary and about 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Pour over potatoes in skillet and turn heat down to medium low. Once set, lift up the frittata at one side and tilt the pan to let uncooked egg get under cooked part. Cook until the top is almost set, about 5 minutes. Sprinkle with gorgonzola cheese, then put the skillet under the broiler until the top is puffed and set, about 1 minute.
  • To serve, spread the caramelized onions on top of the frittata and cut into wedges. Can be served either hot or warm.

Nutrition Facts : Calories 381.4, Fat 19.6, SaturatedFat 7.5, Cholesterol 369.8, Sodium 288.1, Carbohydrate 34.9, Fiber 3.8, Sugar 5.3, Protein 16.4

ROSEMARY, BACON, AND TOMATO FRITTATA



Rosemary, Bacon, and Tomato Frittata image

This has become a family favorite on Christmas morning. The rosemary adds a distinctive flavor everyone seems to enjoy.

Provided by geekoman

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

1 pound red potatoes, diced
12 eggs
1 cup grated Parmesan cheese
¾ cup milk
1 tablespoon minced fresh rosemary, divided
salt and ground black pepper to taste
6 ounces bacon, cut crosswise into 1/2-inch pieces
1 large tomato, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
  • Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
  • Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
  • Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
  • Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 16.2 g, Cholesterol 396.4 mg, Fat 18.4 g, Fiber 1.7 g, Protein 23.9 g, SaturatedFat 7.1 g, Sodium 603.9 mg, Sugar 3.9 g

BACON ROSEMARY FRITTATA



Bacon Rosemary Frittata image

this recipe was born on a really cold winter morning. all we had to work with were the dwindling items in the fridge and no desire to brave the elements and go out. this was what we came up with! the quantities that i have listed are approximations; adjust to your taste and play around with the ingredients! almost anything you have on hand is going to be great!

Provided by leigh ann terry

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

5 large eggs
4 slices turkey bacon
1 1/2 teaspoons finely chopped fresh rosemary
1/4 cup freshly grated Fontina cheese (parmesean would also work well)
salt & freshly ground black pepper
1/2 tablespoon olive oil
1 tablespoon butter
3 tablespoons half-and-half

Steps:

  • add the olive oil and 1/2 of the butter to a warm, oven-proof skillet.
  • just melt the butter preheat oven to 350 degrees (my oven cooks very hot, if yours does not i would go to 375.) fry the bacon until crispy.
  • do not drain the skillet (the turkey bacon that we get renders very little fat.) remove the bacon and drain on paper towels.
  • in a seperate bowl combine the eggs and half and half and beat well.
  • add the rosemary, salt and pepper.
  • add the last 1/2 tablespoon of butter to the skillet and just melt.
  • add the eggs.
  • cook over medium to medium low heat, tilting skillet until the bottom is coated and just starting to cook.
  • crumble the bacon over the eggs and add the cheese, reserving a bit of the cheese for later.
  • cook until just setting up, about 2 minutes.
  • do not stir the eggs or you will just scramble them.
  • remove from burner and bake for 15 minutes, sprinkling the reserved cheese over the top at the last minute to brown.

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