Vegetable Frittata With Pancetta And Cheese Food

VEGETABLE FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• Whisk the eggs with the flour and baking soda in a mixing bowl. Add 1 teaspoon of salt and 1/4 teaspoon black pepper. Add the ricotta cheese and whisk until smooth. Stir in the grated Monterrey jack cheese.
• Heat the olive oil and 2 tablespoons of butter over medium heat in a 10-inch pan. Add the potatoes and cook them for about five minutes, or until they start to soften. Add the onion, peppers, salt, and pepper. Stir and cook the vegetables for another 5 minutes.
• Turn the heat off. Spread the vegetables into an even layer. Pour the eggs and cheese over the top of the vegetables. Use a spatula to spread the eggs evenly so all the veggies are covered, if needed. Bake the frittata at 350 degrees for 25-30 minutes. Insert a toothpick to check for doneness, it should come out clean.

VEGETABLE FRITTATA WITH PANCETTA AND CHEESE

Steps:

• Preheat oven to 375F. Wash and dry all produce.
• Cut 1/4 bell pepper into small pieces. Then cut broccoli into small bite sized pieces roughly the same size as the bell pepper pieces. Lastly quarter cherry tomatoes. Cube pancetta and grate cheese (if necessary).
• In a medium sized glass measuring cup/bowl, crack 6 eggs. Then, mix in all of the vegetables, 1/4 cup of cubed pancetta and 1/3 cup of shredded double cheddar cheese. Season with salt and pepper.
• Pour 1 tbsp of avocado oil (or preferred oil) into each cast iron skillet and spread until the entire inner surface is coated.
• Take your egg mixture and pour even amounts into each cast iron skillet. Place the skillets in the oven on the middle rack and cook for 20 minutes. Making sure that when you move the pan, the eggs are solidified and not jiggly.
• Let cool for 5 minutes. Be careful not to grab the handle of the cast iron skillet as it will be hot for a very long time.
• ENJOY!

ROASTED VEGETABLE FRITTATA

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.

4-CHEESE GARDEN VEGETABLE FRITTATA

Steps:

• Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
• For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
• For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
• Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
• Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
• Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
• For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
• Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
• To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.

POTATO PANCETTA FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
• Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
• Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

PANCETTA VEGETABLE FRITTATA

Steps:

• Preheat oven to 350ºF. In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3 goat cheese, whisk and set aside.
• In a 12-inch cast iron over medium heat, add oil and when hot, add pancetta. Cook until it starts to crisp, 6 to 7 minutes; transfer to a plate lined with paper towel. Return skillet to burner and add leeks; sauté for 2 minutes. Add peppers and add a pinch of sea salt; cook for 3 minutes. Throw in asparagus and cook just enough to remove bitterness about 2 minutes. Return pancetta then add garlic; sauté for 1 minute. Add potato cubes until gently stir. Add a few splashes of hot sauce, stir and cook until potatoes are heated through, about 2 minutes.
• Turn off the heat and whisk egg mixture before pouring in the vegetable mixture; stir to blend. Drop the remaining cheese on top and sprinkle with smoked paprika. One to two minutes later when the outside edges start to thicken, transfer to preheated oven. Cook until eggs are puffy but center jiggles a little, about 10 to 13 minutes. Turn broil on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes. Makes 8 servings.

FRITTATA WITH POTATOES, PANCETTA AND GRUYERE

Steps:

• Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
• Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
• Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
• Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
• When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.

CHEESY VEGETABLE FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.

VEGETABLE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 10 inch springform pan.
• (A 13 X 9 baking dish will work if you don't have a springform pan).
• Heat oil in a large pot over medium/high heat.
• Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
• While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
• Season with salt and pepper.
• Stir in the bread cubes, cream cheese and swiss cheese.
• Add the sauteed vegetables to the egg mixture and stir until well combined.
• Pour into prepared pan and pack the mixture in tightly.
• Place the pan on a baking sheet to catch any drippings.
• Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
• If the top is getting too brown, cover with aluminum foil while baking.
• Serve the frittata hot, at room temperature or cold.
• It can also be reheated in a 350 degree oven until warmed through about 15 minutes.