BREAKFAST IN A PAN FRITTATA
Not knowing what to fix for breakfast can be a real chore. This was the result of "I'm tired of the same old thing". Served this with homemade biscuits and sliced tomatoes. Makes two generous servings.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Using medium shredder blade of food processor, shred the potato.
- Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.
- Cook and stir until potato is lightly browned and other vegetables are crisp tender.
- Add salt and pepper to taste, pour egg mixture over vegetables.
- Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.
- When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.
- The last few minutes top with shredded cheese and cover until cheese melts.
- Cut in half and slip onto serving plates.
FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
BREAKFAST FRITTATA SQUARES
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter.
- Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool.
- Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture.
- Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve.
MUFFIN PAN FRITTATAS
What an easy way to make eggs for a group.
Provided by OMARILYN
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
- Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
- Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g
BREAKFAST FRITTATA
Make and share this Breakfast Frittata recipe from Food.com.
Provided by condocat
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- melt butter in frying pan over medium heat Add onion and stir for 2 min add red pepper and jalepeno cook 2 minute more.
- remove from heat In a large bowl whisk eggs stir in cheese tabasco and seasoning add onion mixture.
- bake in oven at 350 degrees whisk before pouring in to 9 inch pie plate sprayed with Pam.
- If making ahead wait until the onion mixture has cooled before adding cover and refridgerate overnight if desired.
Nutrition Facts : Calories 214.8, Fat 14.8, SaturatedFat 6, Cholesterol 436.1, Sodium 551.6, Carbohydrate 4.6, Fiber 1, Sugar 2.8, Protein 15.5
SHEET PAN MEDITERRANEAN FRITTATA
This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It's a cheap and easy meal that's fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.
Provided by NicoleMcmom
Categories Frittata
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
- Roast in the preheated oven until browned around the edges, about 7 minutes.
- Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
- Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
- Return to the oven and bake until eggs are set, 17 to 20 minutes.
- Sprinkle with dill and serve.
Nutrition Facts : Calories 239 calories, Carbohydrate 6.6 g, Cholesterol 315.1 mg, Fat 15.3 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 770.6 mg, Sugar 3.9 g
PATTY PAN FRITTATA
I had a beautiful patty pan squash sitting on my counter and was wondering what to do with it that was new and yummy for my family. I hadn't made breakfast yet so a summer squash frittata seemed in order! Similar to zucchini, patty pan squash leant itself well to my basic frittata recipe. Serve with your favorite brunch sides or on their own. You can also chill and serve cold within 24 hours.
Provided by jazzbrat
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.
- Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.
- Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.
- Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.
- Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.
- Remove from the oven. Let cool slightly and top with scallion greens.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 3 g, Cholesterol 214.6 mg, Fat 16.2 g, Fiber 0.5 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 381.1 mg, Sugar 1.4 g
BREAKFAST FRITTATA
This is one of my favorite recipes for breakfast. It's easy and filling and tastes so good. I love the pepper jack cheese instead of cheddar for a change of pace, but if you don't like pepper jack, you can always use cheddar.
Provided by Redneck Epicurean
Categories Breakfast
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Scramble the sausage, onions and peppers. Cook until the sausage is no longer pink and the vegetables are soft.
- Drain off all the grease and place in a 9x9 oven-safe casserole. Beat the eggs and pepper and stir in the cheese.
- Spread the meat mixture evenly and pour the egg mixture over the meat.
- Bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.
Nutrition Facts : Calories 312.2, Fat 22.3, SaturatedFat 10.1, Cholesterol 235, Sodium 235.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 24.9
EASY BREAKFAST FRITTATA RECIPE BY TASTY
Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.
Provided by Hitomi Aihara
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
- In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
- Add onions to the same pan and cook until translucent.
- Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
- Add the bacon back into the pan. Blend together.
- Add the eggs and cheese into the pan.
- Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
- Top off with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams
THE ULTIMATE BREAKFAST FRITTATA
This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.
Provided by Sackville
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes in a small saucepan until tender.
- Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
- Drain potatoes and put into frying pan, cooking for another 2 minutes.
- Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
- Season with herbs, salt and pepper, to taste.
- Let cook for 2 minutes or until eggs start to set.
- Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
- Serve with a tall glass of orange juice and some toast.
MAKE IN THE PAN FRITTATA
This makes a great breakfast, lunch or light dinner. This is also a great way to use leftover or extra meat and veggies.
Provided by Ceezie
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 400°F Combine eggs, mayo and milk in greased 3-qt. baking dish. Add hash browns, meat, vegetables, seasoning salt, pepper and 1/2 of the cheese; mix until well blended.
- SPRINKLE with 1/2 cheese.
- BAKE 35 to 40 minute or until center is set.
Nutrition Facts : Calories 504.1, Fat 32, SaturatedFat 11.6, Cholesterol 241.5, Sodium 605.6, Carbohydrate 40.4, Fiber 2.4, Sugar 6.1, Protein 17.5
SHEET PAN BACON & CHEDDAR FRITTATA
This family-sized fritatta is jam-packed with all of your favorite breakfast ingredients, but that doesn't mean you can't eat it for any meal of the day!
Provided by Food.com
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes.
- Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish.
- In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper.
- Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes.
- In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes.
- Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve.
Nutrition Facts : Calories 828.7, Fat 55.9, SaturatedFat 19.1, Cholesterol 616.8, Sodium 1161.8, Carbohydrate 44, Fiber 4.1, Sugar 2.6, Protein 35.8
BREAKFAST MUFFIN FRITTATAS
These are little breakfast frittatas made in a muffin pan and can be refrigerated or frozen and heated as needed. Great for those on-the-go mornings and/or when you are low carbing. A complete breakfast in a muffin.
Provided by Epi Curious
Categories Breakfast
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Brown sausage with chopped onion in a large skillet and drain. In a large bowl, mix the beaten eggs with the sausage mixture. Add cheese, chilies, salt, pepper, garlic powder and red pepper flakes and stir to mix well.
- Spray a muffin tin with Pam and fill each muffin cup 3/4 full.
- Bake for 25 minutes or until set.
- Optional add-ins: 1/2 cup diced tomato, 1/2 cup shredded potato or hash browns, small can drained sliced mushrooms, diced red or green bell pepper (cook with the sausage and onion), chopped and drained artichoke hearts. Can substitute diced ham for the sausage.
Nutrition Facts : Calories 128.8, Fat 9.9, SaturatedFat 3.3, Cholesterol 142.2, Sodium 347.2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 8.2
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- 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.
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