Sheet Pan Frittata With Arugula Capers Feta Food

HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)

Steps:

• Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
• Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
• In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
• Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
• Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

BAKED ARUGULA FRITTATA

Steps:

• Preheat your oven to 350 degrees F. Crack your eggs into a small mixing bowl. Grate your Parmesan and Romano and crumble your feta, if needed. Toss the cheeses together in a small bowl.
• Heat a 12-inch cast iron or oven-safe skillet on the stove over medium-high heat. (If using a cast iron, the handle will get hot, so protect your hand with a glove or oven mitt.) Add your olive oil to the pan and spread it around to cover the bottom.
• Use a garlic press to press your garlic into the pan. (Or chop it finely, if you don't have a press.) Stir the garlic around for about 30 seconds.
• Add your arugula to the pan and stir to coat the greens with the oil. Sauté the arugula for at least five minutes, until wilted.
• While the arugula is cooking, beat your eggs with a whisk or fork. Stir in your black pepper and sprinkle of salt.
• When the arugula is completely wilted, pour your eggs over the top. Sprinkle on your cheese in an even layer, covering the entire surface. Turn off the heat on the stove.
• Place your pan in the oven on the center rack. Bake for 15 minutes, then broil for three minutes to lightly brown the top.
• Cut the frittata into wedges to serve, and sprinkle extra Parmesan on top, if desired.

ARUGULA, FETA & DILL FRITTATA

Steps:

• Oven to 400 degrees F.
• You will need at 10" non-stick, ovenproof skillet.
• Lightly beat the eggs.
• Add the cheeses, dill and salt and pepper to taste.
• Heat the oil and garlic in the skillet over med-high heat.
• When the garlic sizzles and starts to turn golden, add the arugala.
• Cook, stirring constantly, until wilted, about 1 to 2 minutes.
• Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
• Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
• Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
• Slide or invert the frittata onto a large plate, cut into wedges and serve.

SHEET PAN FRITTATA WITH ARUGULA, CAPERS & FETA

Steps:

• Preheat oven to 375 degrees. Spray a rimmed 18" x 13" baking sheet with nonstick baking spray. Line with parchment paper and spray again. Set aside.
• In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add cheese, arugula, shallot, and herbs and mix to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking pan. Top with feta and capers.
• Transfer to oven and bake until puffed and golden and eggs are set, about 28-30 minutes. Remove from oven and top with additional arugula and feta. Drizzle with olive oil, season with salt and pepper, and serve, cut into wedges.

SHEET PAN BACON & CHEDDAR FRITTATA

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes.
• Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish.
• In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper.
• Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes.
• In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes.
• Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve.

SHEET PAN MEDITERRANEAN FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
• Roast in the preheated oven until browned around the edges, about 7 minutes.
• Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
• Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
• Return to the oven and bake until eggs are set, 17 to 20 minutes.
• Sprinkle with dill and serve.