Rosemary Egg Frittata Food

ROSEMARY, BACON, AND TOMATO FRITTATA

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.

HERBY GREENS AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
• Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
• Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
• Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

ROSEMARY POTATO FRITTATA

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

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

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.

ROSEMARY EGG FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 3 tablespoons of olive oil over medium heat in an oven-safe skillet, and cook and stir the onion and garlic until translucent, about 5 minutes. Stir in the green peppers, and cook and stir until they have begun to soften, 5 more minutes. Pour the eggs over the vegetables, and stir in the basil, rosemary, salt, and pepper. Reduce the heat to medium-low, let the eggs sit over the heat until they have started to set, about 10 minutes.
• Transfer the skillet to the preheated oven and cook the frittata until fully set, about 15 minutes.
• While the frittata is baking, heat 1 cup of olive oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Deep-fry the sweet potato slices, a layer at a time, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon, and drain on paper towels. Top baked frittata with the fried sweet potato slices to serve.