BREAKFAST SANDWICH FRITTATA
Toasted pita bread, bacon, and cheese all get baked right into the egg mixture in this frittata that serves as a deconstructed breakfast sandwich.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese. Season with salt and pepper.
- In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally, until crisp, 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl. Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to a plate. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
- Add egg mixture and cook over medium, gently stirring, 30 seconds. Top egg mixture with other pita half, cut side down; transfer to the oven and bake 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is puffed and golden, about 8 minutes. Let sit 3 minutes, then cut into wedges and serve warm.
Nutrition Facts : Calories 283 g, Fat 20 g, Fiber 1 g, Protein 15 g
KITCHEN SINK FRITTATA BAGEL SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 sandwiches
Number Of Ingredients 21
Steps:
- Adjust an oven rack to the middle position and set the oven to broil.
- In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
- Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
- Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
- Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
- Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
- Heat a 12-inch nonstick skillet over medium heat.
- Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
- Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
- Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
- Slide onto a cutting board and cut into wedges to serve.
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.
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
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
MAKE-AHEAD SPANISH FRITTATA
Steps:
- Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30-35 minutes. Let cool slightly. Reduce oven temperature to 325°F.
- Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don't worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until center is just set, surface is puffed, and edges are lightly golden brown, 30-35 minutes. Let cool at least 30 minutes.
- Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape.
- Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.
LEFTOVER FRITTATA SANDWICHES
Provided by Ree Drummond : Food Network
Time 40m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
- Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
- Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.
FRITTATA-HASH SANDWICH
The frittata can be made in advance and served at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Bring potato, 2 1/2 cups water, and 1/2 teaspoon salt to a boil in a medium nonstick skillet. Reduce to a simmer and cook until fork-tender, about 7 minutes. Drain.
- Wipe out skillet; return to medium-high heat. Add oil, onion, and sausage; cook, stirring occasionally, until sausage is browned, about 4 minutes. Reduce heat to medium and add potatoes. Whisk together eggs and milk; season with salt and pepper. Pour into skillet; cook, stirring with a spatula to create large curds, 30 seconds. Transfer to oven and bake until eggs are just set, 8 to 10 minutes. Let stand 10 minutes, then slice into 8 wedges. Divide mayonnaise among bread slices, then sandwich frittata wedges, lettuce, and tomato with them; serve.
PACK-AND-GO FRITTATA SANDWICHES RECIPE BY TASTY
Here's what you need: olive oil, eggs, whole milk, chives, fine sea salt, freshly ground black pepper, english muffins, cheddar cheese, mustard, roasted red pepper, fresh arugula
Provided by Chris Salicrup
Categories Lunch
Time 30m
Yield 9 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180˚C).
- Brush a 9x9-inch (23x23-cm) baking dish with the olive oil.
- In a medium bowl, whisk together the eggs, milk, and chives. Season with salt and pepper.
- Add the egg mixture to the baking dish and bake until just set in the middle, 15-20 minutes. Cut into 9 squares.
- For kids, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square. Spread the remaining English muffin half with mustard, and sandwich together.
- For adults, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square, roasted red pepper slices, and arugula. Spread the remaining English muffin half with mustard, and sandwich together.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams
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FRITTATA BREAKFAST SANDWICHES - WHAT THE FORK
From whattheforkfoodblog.com
5/5 (2)Total Time 40 minsCategory Breakfast, BrunchCalories 132 per serving
- Preheat oven to 350 degrees and spray 4 4-inch ramekins with non-stick spray (or grease with butter or ghee).
- Divide the bacon evenly among the 4 ramekins. Add the mushrooms to the ramekins and add 1/4 C of spinach to each ramekin. Evenly pour the egg mixture over the top of the spinach (it's ok if it's not completely submerged, just push the spinach down a bit and the egg will rise while baking). Top each frittata with a little extra mushrooms or bacon if desired.
- Place the ramekins on a baking sheet and bake at 350 degrees for 20-25 minutes. The sides will be set and the center will still be slightly soft.
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