ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA
Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
- Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
- Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.
Nutrition Facts : Calories 180, Fat 13 grams, SaturatedFat 3.5 grams, Cholesterol 310 milligrams, Sodium 460 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams
VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
EXTRA-VEGGIE FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Beat 8 eggs, 1 cup milk, chopped parsley, and salt and pepper. Add 1/2 cup stuffing bread cubes and 2 cups leftover cooked vegetables (such as broccoli or cauliflower). Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Broil 3 minutes, then slice.
SKINNY VEGGIE FRITTATA
56% less sat fat • 52% less cholesterol than the original recipe. Want to healthify this recipe even more? Use 2 cups of egg substitute in place of the whole eggs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat broiler. In a medium bowl, whisk together eggs, egg product, the water, green onions, chopped cilantro, salt, and pepper; set aside.
- In a 12-inch broiler-proof skillet with flared side, heat olive oil over medium heat. Add egg mixture. Cook egg mixture, lifting edge as it sets to allow uncooked portion to flow underneath, until edges begin to set (top is soft but not runny). Place skillet under broiler 3 to 4 inches from heat. Broil for 1 minute or just until eggs are set. Top with cheese; return to broiler just until cheese is melted.
- To serve, cut frittata in wedges. Top with carrot, edamame, and additional cilantro.
Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 230 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
More about "skinny veggie frittata food"
SKINNY VEGETABLE FRITTATA | THE BLOND COOK
From theblondcook.com
5/5 (1)Category BreakfastAuthor Jennifer VTotal Time 17 mins
- In a medium bowl, whisk egg whites, garlic powder, cayenne pepper and desired amounts of salt and black pepper. Add shredded cheese and gently stir to combine.
- Grease a cast iron skillet. Cook onions in skillet over medium heat until tender (about 2 minutes). Pour egg white mixture into skillet. Place vegetables into egg white mixture.
- Cook for about 2 to 3 minutes on medium heat on the stove top, or until edges of frittata are set. Remove from stove top and transfer to your preheated oven to cook for an additional 3 to 4 minutes, or until egg whites are set and cooked.
SPINACH FETA FRITTATA - SKINNYTASTE
From skinnytaste.com
4.6/5 (8)Total Time 25 minsCategory Breakfast, Brunch, LunchCalories 141 per serving
TOMATO AND ZUCCHINI FRITTATA - SKINNYTASTE
From skinnytaste.com
5/5 (18)Total Time 30 minsCategory Breakfast, Brunch, LunchCalories 172 per serving
- Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
- Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
CARAMELIZED ONIONS PEPPERS AND ZUCCHINI FRITTATA
From skinnytaste.com
4.8/5 (20)Total Time 40 minsCategory Breakfast, BrunchCalories 186 per serving
- Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.
- Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven.
MY FAVORITE VEGGIE FRITTATA - EAT YOURSELF SKINNY
From eatyourselfskinny.com
Servings 6Estimated Reading Time 3 mins
- In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.
- In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
- Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on medium heat until bottom is set, about 5 to 6 minutes.
MEDITERRANEAN VEGETABLE FRITTATA - HOW TO MAKE A …
From themediterraneandish.com
VEGETABLE FRITTATA - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
COTTAGE CHEESE EGG AND SAUSAGE FRITTATA - SKINNYTASTE
From skinnytaste.com
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
From recipetineats.com
RECIPE: SKINNY CHICKEN AND VEGETABLE FRITTATA - LIFESTYLE
From popculture.com
THE FOOLPROOF WAY TO USE UP LEFTOVER VEGGIES - FOOD NETWORK
From foodnetwork.com
EASY VEGETABLE FRITTATA - FEELGOODFOODIE
From feelgoodfoodie.net
15 EASY FRITTATA RECIPES THAT ARE PERFECT FOR WEIGHT LOSS
From eatthis.com
SKINNY VEGETABLE FRITTATA | THE BLOND COOK
From cookinblond.net-freaks.com
LOADED VEGGIE FRITTATA - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love