Southern Living Frittata Food
SPRING VEGETABLE FRITTATA
"A frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation."
Provided by Matt Moore
Time 40m
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.
- Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.
- Melt butter in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese.
- Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.
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.
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- Preheat oven to 375°F. Whisk together eggs, half-and-half, pepper, and ½ teaspoon of the salt in a medium bowl. Set aside.
- Heat 1 tablespoon of the oil in a 10-inch nonstick oven-safe skillet over medium-high. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add hash browns and 1 tablespoon of the oil; spread mixture into an even layer. Cook, undisturbed, until hash browns begin to brown on bottoms, about 4 minutes. Flip mixture in sections using a wide spatula, trying to flip as much of the top as possible onto the bottom of the skillet. (Don’t worry if you don’t get it all flipped evenly.) Pour remaining 1 tablespoon oil over hash brown mixture; sprinkle evenly with remaining ¼ teaspoon salt. Cook until hash browns are evenly browned on bottoms, about 3 minutes.
- Pour prepared egg mixture over hash brown mixture in skillet; reduce heat to medium. Cook, undisturbed, until outer edges are set, about 2 minutes. Transfer skillet to preheated oven. Bake until center is set, 6 to 8 minutes. Remove from oven. Immediately run an offset spatula around edges of frittata to loosen, and turn out onto a cutting board. Let stand 5 minutes. Slice frittata; sprinkle with fresh chives and dill before serving.
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