VEGGIE FRITTATA
This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
- While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
- When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
- To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
- Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
- Cut into wedges and serve.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.4 g, Cholesterol 280.5 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 151.6 mg, Sugar 1.4 g
VERY VEGGIE FRITTATA
We enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor. -Teri Condon, Burley, Idaho
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof skillet, saute the mushrooms, sweet peppers and onion in butter until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired.
Nutrition Facts : Calories 269 calories, Fat 20g fat (12g saturated fat), Cholesterol 312mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
QUICK VEGGIE FRITTATA
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat your broiler to medium-high.
- Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
- While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
- Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.
MORE-VEGETABLE-THAN-EGG FRITTATA (MARK BITTMAN)
This is a healthy frittata from Mark Bittman's New York Time's column) with more vegetables than eggs. You can use whatever veggies you like or have on hand. If you use asparagus or broccoli, parboil them first; spinach works well, chop and cook it until dry. As in a conventional frittata, cook the eggs slowly, so they stay tender. If the top remains runny, run it under the broiler. Serves 2 to 4.
Provided by blucoat
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.).
- When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
- Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut into wedges and serve hot, warm or at room temperature.
FRESH VEGETABLE FRITTATA
Steps:
- In a large bowl, combine all ingredients. Pour into a shallow 2-cup baking dish coated with cooking spray. , Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 230 calories, Fat 14g fat (6g saturated fat), Cholesterol 386mg cholesterol, Sodium 485mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic exchanges
MICHELLE'S VEGETABLE FRITTATA
This vegetable frittata can be eaten hot or cold. This is my go-to recipe when my son needs to grab a quick breakfast before work. I make it one day, and he can enjoy it every morning thereafter.
Provided by michelle o'c
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Heat oil over medium-high heat in a large skillet. Add zucchini, mushrooms, onion, bell pepper, and garlic. Saute until tender, 5 to 7 minutes. Remove from heat and strain out liquid.
- Mix eggs, Cheddar cheese, cream cheese, milk, and pepper together in an electric blender. Pour into the prepared baking dish. Add vegetable mixture and stir to combine.
- Bake in the preheated oven until center is set, about 1 hour. Serve hot or cold.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 5.7 g, Cholesterol 270.3 mg, Fat 26.8 g, Fiber 1 g, Protein 17.5 g, SaturatedFat 14.2 g, Sodium 344.5 mg, Sugar 2.8 g
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