Rustic Dinner Egg Frittata Food

RUSTIC VEGETABLE FRITTATA

Steps:

• Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

ITALIAN DINNER FRITTATA

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
• Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
• Sprinkle Parmesan cheese over top. Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted. If desired, garnish with additional chopped tomato and parsley.

RUSTIC FRITATTA

Steps:

• Preheat your oven to 425°F and prepare a medium sheet pan by spraying it with nonstick spray or lining it with a silicone liner. Add your mushrooms, tomatoes, garlic, and shallot to the pan. Sprinkle over a pinch of kosher salt and drizzle on about a teaspoon of olive oil. Toss them together, making sure the oil and salt are distributed evenly. Roast on the bottom rack of the oven for 30 minutes, or until the tomatoes have shriveled down and mushrooms are softened.
• Place an oven-safe skillet over medium heat and add the butter. Once the butter has melted add the baby kale. Sprinkle on some kosher salt, then saute until the kale has completely wilted.
• While the kale is cooking down, beat together the eggs, heavy cream, herbes de Provence, and 1/2 tsp of kosher salt in a medium-sized mixing bowl. Set it aside.
• Transfer the roasted vegetables from the sheet pan into the skillet with the kale and stir everything together. Once combined, spread it out evenly, then pour in the egg custard. Tilt the pan or use the spatula to spread the custard around evenly. It should cover the vegetables pretty much entirely.
• Sprinkle the grated romano cheese over the entire surface, then arrange the mozzarella how you like, making sure each slice will have at least one piece. Push the mozzarella down slightly so that it's nestled in the frittata mixture. Finish it with a crack of black pepper.
• Bake for 15 minutes, until completely set. Transfer to the counter and allow to cool for half an hour before serving.

BASIC FRITTATA

Steps:

• Preheat oven to broil.
• Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
• Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
• Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
• Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
• Loosen around edge of frittata. Cut into wedges and serve.

RUSTIC DINNER EGG FRITTATA

Steps:

• Preheat oven to 350 degrees. Place oven rack in upper third of oven.
• Select an 8 inch oven proof pan that is also non-stick and has a sloping side.
• Place 2 tablespoons oil in pan and heat over medium heat for 2 minutes. Pat dry the potatoes with a paper towel and add in Simply Potatoes and cook 3-5 minutes until golden. Remove and place in a bowl.
• Wipe out pan with a paper towel replace on stove.
• In a medium size bowl whisk the eggs until they are frothy. Season with the salt and pepper and mix in the milk. Fold in the potatoes, cumin, cheese, scallions, spinach and bacon.
• Place the pan over medium low heat and heat the pan with the butter or oil until spread throughout bottom. Using a rubber spatula pour the egg mixture into the pan and continue to pull through the eggs while cooking to keep them from sticking. Move the spatula from the outer edge and drag through the egg mixture to the center as they cook. This allows for better cooking and more tender eggs. The eggs will set up in large curds. When cooked about halfway through (5-7 minutes) it should look wet but set as an omelet. Then place the pan in the oven. Allow to cook until the eggs are set . This may take 5-10 minutes depending upon the filling. It is done when the center is set. Remove from the oven and run the spatula around the outside edge to loosen sides and slide onto a serving plate. Garnish with a dollop of sour cream topped with scallion greens and a grind of mixed pepper flakes.
• To serve: cut into wedges Yield 4.

POTATO FRITTATA WITH SPINACH AND RICOTTA

Steps:

• Preheat the oven to 350 (180 C) degrees.
• Bring a saucepan of water to a boil and add 2 tablespoons salt. Add the potatoes and cook 15-20 minutes, until just tender when poked with a fork. Drain, and slice into 1/2-inch wide pieces when they're cool enough to handle.
• Crack the eggs into a mixing bowl and add the yogurt, 2 tablespoons of the Parmesan cheese and 1 teaspoon salt. Whisk together until well blended.
• Heat the oil in a 10-inch cast iron or oven-proof nonstick skillet over medium heat. Add the onion and cook until soft and translucent, 3-5 minutes. Add the potatoes and spinach. Stir gently to avoid crushing the potatoes, and cook until the greens start to wilt, about 2 minutes.
• Pour the egg mixture into the pan. Use a spoon to nudge the egg evenly into the vegetables, then cook until the eggs are set on the bottom, about 3 minutes. Turn off the heat.
• Dot the ricotta cheese in blobs evenly over the top of the frittata and sprinkle with the remaining Parmesan. Bake 15-20 minutes, until the eggs are set and no longer runny on top.
• Cool 10 minutes before slicing. Frittata can be served warm or at room temperature.

HAM AND CHEESE FRITTATA WITH ASPARAGUS

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Mince 2 cloves of garlic and slice the bottom portion of 4 green onions (feel free to sub 1/2 an onion or 1 shallot if you prefer). Chop the top portion and reserve for garnish.
• Trim the tough woody bottoms from 1/2 lb. of asparagus and discard. Cut the remaining portion of asparagus into slices.
• Chop 2 packed cups of fresh spinach.
• Dice 1/2 lb. of pre-cooked ham into small chunks, such as ham steak or leftover roasted holiday ham.
• Grate 1 cup of sharp cheddar cheese (or cheese of choice).
• Heat a 10 inch cast iron skillet to medium/high. Add 1 Tbsp. olive oil. Once the olive oil is heated, add the diced ham. Sauté for 4-5 minutes, stirring occasionally. Remove the ham from the skillet and set aside. Feel free to drain any extra fat if you like.
• Add 1 Tbsp. of olive oil to the skillet, along with 2 cups of chopped asparagus and ⅛ tsp. each kosher salt and pepper. Sauté for 4-5 minutes, stirring occasionally. Add the minced garlic and green onions. Sauté for an additional 1-2 minutes, stirring often.Remove the skillet from the heat.
• The egg mixture may be prepared while the ham and asparagus are sauteed in the skillet. Crack 10 eggs into a large mixing bowl. Add 1/3 cup heavy whipping cream, along with 1/8 tsp. each kosher salt and pepper. Whisk until completely combined.
• Add the diced ham back to the skillet along with the asparagus. Arrange the ingredients evenly in the skillet. Pour the egg mixture over the top and shake the pan a bit, so that the eggs cover all of the ingredients and coat them evenly.
• Place the skillet in the oven and bake for 28-30 minutes. The edges will become slightly golden brown when finished and the center should no longer be jiggly if you shake the pan. Once all of the eggs in the middle have set, it's time to remove it from the oven.
• Allow the frittata to cool for 5 minutes before serving. After 5 minutes, run a knife along the edges of the skillet to loosen it. Cut the frittata into slices and serve.
• To Serve: Garnish with the sliced green onions.

RUSTIC FRITTATA

Steps:

• Preheat oven to 400º.
• Whisk together eggs, cream, pesto and cheese. Season with salt and pepper. Set aside.
• Heat oil in oven-proof skillet until shimmering, then add chicken, artichoke hearts, green pepper and mushrooms. Stir until heated through. Add spinach to heated ingredients, and stir until wilted.
• Add egg mixture to skillet, stirring to mix well. Place in preheated oven and bake until firm, and just starting to turn golden on top, about 15 minutes.
• Let sit for 5 minutes, then cut into wedges and serve.

MINI EGG FRITTATAS

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tins with non-stick spray or use silicone liners.
• Beat together eggs, half and half or milk, salt and pepper,.
• Add bacon, mushrooms, and asparagus to mixture and stir in.
• Pour about 1/4 cup of mixture into each muffin tin.
• Top with parmesean cheese.
• Bake for 15 minutes and check to see if eggs are set (they should puff up also)- if not, cook 5 more minutes.
• Let cool for 5 minutes and enjoy!

SFOUGATO (CRUSTLESS ZUCCHINI QUICHE)

Steps:

• Preheat the oven to 350°F and grease a 9-inch round pan.
• Trim zucchini ends and coarsely grate zucchini. Place the zucchini in a colander set over a large bowl. Sprinkle a generous pinch of salt over the grated zucchini. With your hands or a spoon, press the zucchini so that excess liquid runs out of the colander and into the bowl. Set aside.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until translucent (2-3 minutes). Add the grated zucchini, salt, and pepper and cook for 5-6 minutes. Remove from heat and set aside.
• In a large bowl, whisk the eggs and add the cooked zucchini, baby spinach, parsley and grated cheese. Mix to combine, then add the remaining olive oil. Mix again to combine well.
• Pour the mixture into the prepared pan. Top with sliced zucchini and tomato and bake for 35-40 minutes, until it's light golden brown on top.
• Remove from the oven and let sit for 5 minutes, then slice and serve warm.

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

SPINACH MUSHROOM QUICHE

Steps:

• For instance, if it says to bake at 350 degrees F for 20 minutes, then bake it at 350F for 10 minutes. Remove from the oven and set aside.
• The quiche will cook at 325F so adjust accordingly once the crust has finished baking.
• While your crust is baking, warm the olive oil in a large pan over medium-high heat. Add the diced onion and sauté until it begins to soften, about 2 minutes. Add the mushrooms and sauté 2 minutes before adding the spinach. Season with salt and pepper to taste and cook until the mushrooms are tender and the spinach has wilted. Remove from heat and set aside to cool.
• In a large bowl whisk the eggs, half and half, milk, ½ teaspoon salt, ½ teaspoon paper and nutmeg. Stir in the gruyere, ½ cup of the mozzarella and the mushroom mixture.
• Pour this filling into the crust and sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan over the top.
• Your quiche will bake until puffed, golden brown, and just set in center, about 45 minutes.
• Then cut into wedges and serve.

JUST EGG ROASTED VEGGIE FRITTATA

Steps:

• ***Roasting the vegetables
• Preheat oven to 400 degrees.
• Spread the vegetable (chopped and sliced) on a cookie sheet and lightly salt and pepper the vegetables.
• Place vegetables in the oven and roast for 20 minutes.
• After 20 minutes, turn off the oven and open the oven door to allow the heat to escape for 5 minutes.
• Remove the vegetables from the oven and set aside.
• ***Preparing the frittata
• Preheat oven to 375
• Place the roasted vegetables in a skillet, distributing the vegetables evenly (if not using a non-stick skillet, apply cooking spray before placing the roasted vegetables into the skillet).
• Pour the contents of the JUST Egg container into a large bowl.
• Whisk the JUST Egg vigorously for 30 to 45 seconds.
• Slowly pour the JUST Egg into the skillet so as to not displace the vegetables.
• Arrange the fresh basil leaves on top of the JUST Egg mixture.
• Place the skillet into the oven.
• Cook for 25 minutes (I recommend checking after 20 minutes to see the firmness of the JUST Egg), adjusting cook time based on size of the skillet.
• Once the JUST Egg is firm, remove from the oven.
• Slice into six pieces and serve!
• ***Optional topping
• 4 cherry tomatoes, quartered
• ¼ cup sweet onion, thinly sliced
• 2 tbsp of green onion, thinly sliced
• 4 fresh basil leaves, rough chopped
• 2 tsp of red wine vinegar
• Salt and pepper to taste

RUSTIC VEGETABLE FRITTATA

Steps:

• Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

RUSTIC ITALIAN FRITTATA

Steps:

• Place the leeks, cabbage, zucchini, green onions, Swiss chard and potatoes in a large pot.
• Fill half the pot with water and boil covered for 30 minutes until the potatoes are tender.
• Cool slightly.
• Coarsely chop up the vegetables and put them into a large bowl.
• Add the garlic, chili flakes, salt, pepper, oil, and nutmeg.
• Toss lightly.
• Add the bread crumbs, Parmesan cheese, and eggs.
• Stir until blended.
• Grease a casserole pan, baking pan or 10-inch pie plate.
• Chop the vegetables into 1/2 inch pieces.
• Place in a large bowl.
• Bake in the oven for 45 minutes.
• Cool and then cut into squares or wedges.

BAKED ASPARAGUS FRITTATA WITH GOAT CHEESE

Steps:

• Preheat oven to 400 (200 C) degrees. Oil a 3-quart baking dish.
• Set aside 5 or 6 whole asparagus spears. Chop the rest into ½-inch pieces. Arrange the chopped pieces and the shallot in the bottom of the dish.
• Whisk the egg whites, cream, cheese, chives, 3/4 teaspoon salt and about 8 grinds of black pepper in a large bowl until well combined. Pour into the baking dish. Arrange the asparagus spears on top.
• Bake 30-35 minutes, until the frittata is puffed, golden on the edges and the center is set.
• Cool about 10 minutes before slicing. Serve warm or at room temperature.