HERBY GREENS AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
- Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
- Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
- Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.
TOMATO FRITTATA WITH FRESH MARJORAM OR THYME
One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, appetizer, main course
Time 45m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Divide the tomatoes into two batches. Slice one batch into rounds (about 1/3 inch thick), and seed and chop the other batch. Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.
- Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme. Stir in the chopped tomatoes.
- Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand, so as to let layers of eggs form during the first few minutes of cooking. Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan. (Use a pizza pan if you don't have a lid that will fit your skillet.) Cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesn't burn. (At most, it should brown very slightly and puff under the broiler.) Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for 5 to 15 minutes. Sprinkle on the remaining marjoram or thyme. Loosen the edges with the spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO FRITTATA TO GO
Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata that tastes terrific cold.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 6
Steps:
- Beat the eggs in a bowl with the milk and salt and pepper to taste. Beat in the marinara sauce and the Parmesan.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO FRITTATA
You say tomato, I say Frittata. Tomatoes are so good for you. I found this recipe in a WebMD magazine at my Dr's office.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.
- In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.
- Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.
- While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.
- If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.
HERB FRITTATA
This is one of the real classics of this region's cuisine (Friuli-Venezia Giulia).You will find it wherever you travel, especially in the springtime when wild herbs sprout in fragrant profusion all over La Terra Fortunata. The key here is to use as large a variety of herbs, grasses and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel and celery leaves. This frittata is served piping hot, tepid or cool. As always, it should be covered if allowed to cool and cut into wedges before serving.
Provided by Food Network
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
- While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.
- Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
- Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
- Variations:
- To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
- Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
PEA, FETA & SUMMER HERB FRITTATA
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Provided by Lucy O'Reilly
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
FRESH HERB FRITTATA
A very easy way to make breakfast, brunch, or supper for eight. This is wonderful with herbs picked right out of your garden.
Provided by PainterCook
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and water in a bowl.
- Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
- Spray a quiche dish with non-stick spray. Pour egg mixture into it.
- Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
- Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.
Nutrition Facts : Calories 128.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 224.1, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 9.8
CRABMEAT FRITTATA WITH TOMATOES AND HERBS
Here's a delightful open-faced omelet -- perfect for brunch -- that uses fresh crabmeat as its star ingredient!
Provided by Grace Lynn
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk the eggs until frothy and season with half the salt and pepper.
- In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat.
- Add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated.
- Stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through.
- Stir the eggs into the skillet.
- Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame.
- The eggs will begin to form small curds.
- Continue stirring and shaking until the eggs are set but still somewhat soft on top.
- Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate.
- Cover the frittata with another dinner plate and invert the plates.
- Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes.
- The cooked frittata should be golden brown on both sides.
- Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.
Nutrition Facts : Calories 282.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 573, Sodium 781.5, Carbohydrate 5.4, Fiber 1, Sugar 2.6, Protein 26.9
More about "tomato herb frittata food"
TOMATO FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (39)Servings 6
- Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in cheese and garlic and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices on top of egg mixture. (Some slices may sink.)
- Transfer skillet to oven and bake frittata until eggs are just set in the center, 8–10 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.
FRITTATA WITH TOMATOES & FRESH HERBS | FOOD & STYLE
From foodandstyle.com
Reviews 30Servings 4
GREEK ROASTED TOMATO & HERB FRITTATA - SIMPLY …
From simplybeautifuleating.com
PALEO FRITTATA RECIPE – TOMATO BACON AND FRESH HERBS
From confessionsofanover-workedmom.com
GREEK FRITTATA WITH ZUCCHINI, TOMATO, FETA, AND HERBS
From meditlife.diet
11 EASY AND DELICIOUS FRITTATA RECIPES WE'D EAT AT …
From southernliving.com
TOMATO FRITTATA WITH FRESH HERBS - THE DAILY MEAL
From thedailymeal.com
2.6/5 (11)Estimated Reading Time 1 minServings 4Calories 392 per serving
- Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic, and parsley and sauté until the parsley starts to wilt, about 30-60 seconds. Add the tomatoes and sauté until they soften but do not fall apart, about 2-3 minutes. Season with the salt and pepper, mix well, and transfer to a bowl to cool.
- In a small mixing bowl, whisk together the eggs, Parmesan, thyme, oregano, salt, and pepper. Set aside.
- Heat a large, nonstick frying pan over medium-high heat. Add the olive oil and spread it evenly over the surface of the pan. Pour in the egg mixture. As the eggs begin to set around the edge of the pan, use a spatula to push the edges to the center and tilt the pan so that the raw egg fills in any bare sections. When the eggs begin to set, spoon the tomatoes on top, reduce the heat to medium, and continue sautéing until the frittata is almost set and the bottom is golden brown. Invert the frittata onto a large plate and slide it back into the pan top side down. Continue cooking until the bottom is just set, only about 30 seconds.
LATE SUMMER FRITTATA WITH TOMATOES AND FRESH HERBS {PALEO
From nyssaskitchen.com
Servings 6Total Time 25 minsEstimated Reading Time 6 mins
TOMATO BASIL FRITTATA WITH HERBED GOAT CHEESE - RECIPE RUNNER
From reciperunner.com
TOMATO BASIL FRITTATA | SWEET VALLEY BY JOLLY FARMER
From sweetvalleyherbs.ca
TOMATO HERB FRITTATA | RECIPE | RECIPES, HEALTHY BREAKFAST, …
From pinterest.com
TOMATO, ASPARAGUS AND HERB FRITTATA - WELL WISDOM
From wellwisdom.com
SINGLE-SERVE TOMATO & HERB FRITTATA - GLUTEN FREE & MORE
From glutenfreeandmore.com
TOMATO-HERB FRITTATA RECIPE | MYRECIPES
From myrecipes.com
SUMMER SLOW COOKER FRITTATA - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
TOMATO-HERB FRITTATA RECIPE | MYRECIPES
From myrecipes.com
TOMATO-HERB MINI FRITTATAS RECIPE | SOUTHERN LIVING
From southernliving.com
TOMATO HERB FRITTATA - LOCKHART WELLNESS
From lockhart-wellness.com
MUSHROOM TOMATO FRITTATA WITH FRESH HERBS | LAST …
From lastingredient.com
ROASTED TOMATO FRITTATA WITH GOAT CHEESE AND HERBS
From cravingsomethinghealthy.com
FRESH BASIL AND TOMATO FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
TOMATO-HERB FRITTATA RECIPE | RECIPE | FRITTATA RECIPES, RECIPES ...
From pinterest.com
TOMATO HERB FRITTATA RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
SAUSAGE, TOMATO AND HERB FRITTATA - LEPP FARM MARKET
From leppfarmmarket.com
CHARD AND HERB FRITTATA WITH CHERRY TOMATOES - REAL SIMPLE
From realsimple.com
RICOTTA, TOMATO AND HERB FRITTATA | RECIPE | RICOTTA, FRITTATA, FOOD
From pinterest.ca
TOMATO FRITTATA WITH FRESH HERBS | HUFFPOST LIFE
From huffpost.com
TOMATO HERB FRITTATA - TAFFETA AND TULIPS
From taffetaandtulips.com
ITALIAN HERB FRITTATA | MCCORMICK
From mccormick.com
TOMATO FRITTATA RECIPE: BREAKFAST FOOD RECIPES ON WEBMD
From webmd.com
RICOTTA, TOMATO AND HERB FRITTATA | RECIPE | RICOTTA, FRITTATA, FOOD
From pinterest.ca
TOMATO FRITTATA RECIPE | RECIPELAND
From recipeland.com
HERB FRITTATA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOMATO-HERB FRITTATA RECIPE - SOUTHERN LIVING | SOUTHERN LIVING
From mastercook.com
TOMATO & HERB FRITTATA - BURPEE
From burpee.com
TOMATO & HERB VEGETABLE FRITTATA RECIPE (PALEO & DAIRY-FREE)
From healyeatsreal.com
BAKED FRITTATA WITH TOMATO AND GOAT CHEESE - SLENDER KITCHEN
From slenderkitchen.com
TOMATO-HERB FRITTATA - GLUTEN FREE RECIPES
From fooddiez.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
Related Search