HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet-if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Provided by Cookie and Kate
Categories Breakfast
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables), Calories 219 calories, Sugar 0.5 g, Sodium 354.3 mg, Fat 12.8 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 10.5 g, Fiber 2.9 g, Protein 14.6 g, Cholesterol 287.5 mg
EASY STUFFING-EGG BAKE
Look no further for an easy brunchtime stuffing and egg bake recipe. With tomatoes, mushrooms and more, our Easy Stuffing-Egg Bake recipe is delicious!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until blended. Stir in stuffing mix.
- Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
- Bake 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 200 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
STOVE TOP EASY CHICKEN BAKE
Make the chicken bake of your dreams with this super-simple recipe. Watch now to learn how to make STOVE TOP Easy Chicken Bake in just 4 steps, with 10 minutes of preparation.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package.
- Combine remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 410, Fat 15 g, SaturatedFat 4.5 g, TransFat 2 g, Cholesterol 80 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
STOVE TOP EASY BRUNCH CASSEROLE
Give 'em all things good with this easy brunch casserole. STOVE TOP Easy Brunch Casserole is a yummy combo of bacon, eggs, cheese and savory stuffing mix.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well.
- Spoon into 13x9-inch pan sprayed with cooking spray.
- Bake 45 to 50 min. or until center is set.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 560 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 5 g, Protein 15 g
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
EASY LAYERED VEGETABLE BAKE
Make this vegetable bake easily with stuffing mix, pre-shredded cheese and frozen chopped spinach. That's why we call it Easy Layered Vegetable Bake.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
- Cook and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half the spinach mixture over cheese layer in baking dish; top with peppers. Cover with layers of remaining cheese and spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
- Bake 35 to 40 min. or until center is set.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 180 mg, Sodium 870 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 17 g
HOME FRIES & EGGS STOVE-TOP CASSEROLE
Eggs, Bacon (or sausage), Cheese and Homefries...YUMMY! This is a variation on another one of my recipes, but this one uses fresh potatoes instead of frozen hash browns. It's very versatile and adaptable.
Provided by Karen..
Categories Breakfast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Start out by microwaving your potatoes as you would for baked potatoes. If you have leftover baked potatoes, you can just use those.
- Once potatoes are cool enough to touch, cut into large cubes (if you prefer them without the skin, peel first) and set aside.
- Fry bacon (or sausage) over medium heat in a 12 inch non-stick pan. Remove and set aside on a paper towel to drain. When cool enough, crumble into pieces.
- Remove grease from pan and discard, but leave a tbs or so of the bacon grease. (If using sausage, remove all grease and add a bit of butter or spray with butter flavor Pam).
- Add cubed potatoes and salt/pepper to taste and cook over medium for a few minutes until undersides are brown. Flip over, stir in slices onions and smash mixture down a bit with a potato masher or the back of a spoon, so it fills the bottom of the pan.
- With a spoon, make 4 "holes" in the potatoes, evenly spaced, about 2.5 inches in diameter. If the potatoes are sticking at all or if the pan looks too dry, add a bit of butter to each hole, or a spray of Pam.
- Crack and drop an egg into each hole and cover pan. You may need to lower the heat a little depending on your stove. Cook covered until the egg whites are mostly set.
- Remove lid and sprinkle egg whites with crumbled bacon and then with the cheese.
- Replace cover and cook on low until cheese is melted and eggs are set. I sometimes throw a splash of water at the side of the pan to created steam right before I recover the pan and turn it to low.
- If it seems as if the underside of the "casserole" is getting overdone, I remove the pan from the heat and leave the lid on for a few minutes, so the top will continue to cook.
Nutrition Facts : Calories 1029.2, Fat 70.2, SaturatedFat 26.2, Cholesterol 478.8, Sodium 1281.9, Carbohydrate 59.3, Fiber 7.3, Sugar 3.8, Protein 39.4
STOVE TOP EASY CHICKEN BAKE
Make and share this Stove Top Easy Chicken Bake recipe from Food.com.
Provided by internetnut
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400. Prepare stuffing mix as directed on package; set aside.
- Mix chicken, soup, sour cream and vegetables in a 13x9-inch baking dish; top with the stuffing.
- Bake 30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 361.9, Fat 10, SaturatedFat 3.3, Cholesterol 84.5, Sodium 975.3, Carbohydrate 36.1, Fiber 4, Sugar 3.6, Protein 31.9
STOVE-TOP LASAGNA
No need to heat the oven-this easy lasagna can be made right on your stovetop.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
- Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
- Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.
Nutrition Facts : Calories 450, Carbohydrate 50 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 14 g, TransFat 0 g
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- Set a large skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. Place sausage in the skillet and begin to break it up with a spatula or fork. Stir in the rosemary and brown the sausage, about 6-7 minutes.
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