CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA
The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.
Nutrition Facts :
ZUCCHINI TOMATO FRITTATA
" 'Frittata' is Italian for 'omelet,' and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It's great for a quick late-night bite." Kim Sosebee - Cleveland, Georgia
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside. , In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Sprinkle with Parmesan 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.
Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 484mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
SPINACH AND SUN-DRIED TOMATO FRITTATA
Provided by Dean Rucker
Categories Cheese Dairy Egg Fruit Leafy Green Onion Tomato Vegetable Breakfast Brunch Bake Spinach Healthy Self Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.
CHICKEN SAUSAGE, SUN-DRIED TOMATO, AND ZUCCHINI FRITTAT
Steps:
- In a nonstick or cast-iron frying pan over medium-low heat, cook the sausage, breaking up the meat, until not trace of pink remains, about 6 minutes. (Do not overcook, or the sausage will be dry.) Using a slotted spoon, transfer to a paper towel-lined plate to drain. Discard any fat from the pan. Preheat the oven to 350 deg. grease a 9-inch nonstick springform pan with butter and coat it with the bread crumbs, shaking out the excess. Trim and coarsely grate the zucchini. Mince the garlic. Return the frying pan to medium heat and add the olive oil. Add the zucchini and saute until bright green, about 2 minutes. Add the garlic and cook for about 1 minute. Add the white wine, if using and cook for a few minutes more until evaporated. Remove from the heat and stir in the basil. In a bowl, combine the macaroni, tomatoes, cheese, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss to mix. Spoon the sausage into the springform pan in an even layer. Spoon the zucchini mixture over the sausage and top with the pasta mixture. In a bowl, whisk together the eggs, milk, and mustard until well blended. Pour the egg mixture evenly over the ingredients. Cover the pan with aluminum foil and bake until the outer 2 inches are firm, about 30 minutes. Remove the foil and cook until golden brown, about 40 minutes longer. Let cool on a rack for 20 minutes, then loosen the sides with a small knife. Remove the sides, place a platter upside down on top of the frittata, and invert. Cut the frittata into wedges and serve.
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