SOUTHWESTERN FRITTATA
Love this recipe . . . it's become our comfort food on the boat. Great for breakfast, late night dinner and so easy to make, even in my little galley. Serve with salsa, fresh fruit and biscuits.
Provided by Galley Wench
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat frying pan with oil.
- Saute onions, potatoes and peppers until tender.
- Add eggs and seasoning.
- Cook on low heat, tilting pan and lifting potatoes to distribute.
- Cook until set.
- Remove from burner.
- Spring with cheddar chees and cover for a few minutes to melt cheese.
Nutrition Facts : Calories 329.2, Fat 21.4, SaturatedFat 7.7, Cholesterol 339.5, Sodium 531.4, Carbohydrate 17.9, Fiber 1.7, Sugar 2.6, Protein 16.3
WW SOUTHWESTERN FRITTATA
Fun and easy 15 minute dish. Each serving is only 4 pts. This recipe was suggested to me by a friend. I have not tried it but it sounds good.
Provided by tinyTigger
Categories Breakfast
Time 20m
Yield 2 frittata, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium sized skillet.
- In a small bowl, beat the eggs and whites, salt, and pepper. Saute the onion and bell peppers about 5 minutes. Slowly pour the mixture from the bowl into the skillet and sprinkle with cheese.
- Gently stir until the mixture becomes slightly firm (about 3-5 minutes). Then turn over the frittata and cook the other side about 2 minutes longer.
- After taking the frittata from the skillet, cut it in half, and roll it like a burrito. Serve with salsa.
Nutrition Facts : Calories 138.5, Fat 7.4, SaturatedFat 1.9, Cholesterol 211.5, Sodium 615.2, Carbohydrate 7.2, Fiber 1.5, Sugar 3.8, Protein 10.9
SOUTHWESTERN FRITTATA
Looking for a skillet meal? Then check out this Southwestern frittata made using eggs, bell pepper and corn - made ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
- Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
- Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.
Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 435 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g
SOUTHWESTERN FRITTATA
This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.
Provided by Simply Chris
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Lightly spray a 9x13-inch baking dish.
- Mix the onion, garlic and cheeses.
- Mix the chilies and chopped tomatoes.
- Cut or tear the tortillas into 1 inch strips.
- Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
- Top with 1/3 of the tortilla strips.
- Cover with 1/3 of the cheese mixture.
- Repeat layers until all ingredients are used.
- Beat eggs and milk together with the Cumin, Salt and Pepper.
- Pour the egg mixture over the the layers.
- Sprinkle with the paprika.
- Cover with foil and refrigerate overnight.
- Next morning, preheat oven to 350 degree.
- Remove foil and bake for 45 minutes.
SOUTHWESTERN FRITTATA
This tasty egg dish from Mary Relyea of Canastota, New York makes a great breakfast entree, but could easily be served for lunch or dinner, too! Fresh eggs are jazzed up with red tomatoes, onion and green bell pepper, then treated to a topping of savory mozzarella cheese.
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside., In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through. , Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Cut into four wedges.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
SOUTHWESTERN FRITTATA
This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side
Provided by TishT
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large (oven usable) skillet with no-stick spray.
- Add the butter and melt over medium heat.
- Add the onions and red peppers; cook, stirring, for 3 minutes.
- Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
- In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
- Add to the pan and swirl to evenly distribute the mixture.
- Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
- Cook until the eggs are set on the bottom but still moist on the top.
- Remove from the heat.
- Broil for 1 minute, or until the top is golden.
- Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
- Cut into wedges to serve.
Nutrition Facts : Calories 168.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 216.5, Sodium 300.1, Carbohydrate 12.9, Fiber 1.8, Sugar 4, Protein 13.3
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