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
VEGETABLE FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
- Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
- Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
BAKED VEGETABLE FRITTATA
This makes a delicious vegetarian main course or a tasty side dish. Once you get the hang of this it's really easy to put together.
Provided by dale7793
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Grease a deep 22cm round cake pan and cover the base with baking paper.
- Cut potatoes into small cubes.
- Heat the oil in a non-stick pan and add the potatoes and onion and cook for 10 minutes or until potatoes are just soft.
- Lightly steam the broccoli and peppers.
- Combine potato mixture with the broccoli and peppers and pour into the prepared pan.
- Combine all of the remaining ingredients in a bowl and pour over the vegetables in the pan.
- Bake in a moderate oven for about 45 minutes or until set and cooked.
- Stand 10 minutes before turning out of pan.
- Serve warm or at room temperature with a salad or as a side for chicken or fish.
VEGETABLE FRITTATA
Make and share this Vegetable Frittata recipe from Food.com.
Provided by Susie in Texas
Categories Breakfast
Time 21m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes.
- Add zucchini, cook covered 4 minutes.
- Add garlic, salt and tomato, cook stirring, 5 minutes.
- Transfer to bowl.
- Cool.
- Add eggs.
- Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet.
- Add egg mixture, cook 3-5 minutes till underside is set.
- Bake preheated 400 degrees F oven for 1 to 2 minutes till puffed and golden.
- Cut into wedges.
Nutrition Facts : Calories 138.7, Fat 12, SaturatedFat 3, Cholesterol 162.4, Sodium 211.5, Carbohydrate 2.8, Fiber 0.6, Sugar 1.4, Protein 5.3
ROAST VEGETABLE FRITTATA
A great dish for entertaining, appeals to all and can be eaten hot or cold.
Provided by snakeyfly
Time 50m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Chop all vegetables into large pieces and place in large roasting dish. Sprinkle over the garlic and coat well in the olive oil. Place in a pre-heated oven at 175 centigrade. Roast for 20-25 minutes. Set aside while you make the egg mixture.
- Beat the eggs together with the cream and season with salt and pepper. Take a large (approx. 10 inch/25 cm diameter) ovenproof dish and grease with oil or butter. Put a layer of roasted vegetable in the dish and on top of this add the cubed goats cheese. Add the remainder of the vegetables, crumble the feta cheese on top and then pour over the beaten egg & cream mixture.
- Place in the oven for 30 - 40 minutes and cook until firm, but be careful not to over-cook - the centre should still be slightly moist. Set aside for 10 minutes to continue to set and serve.
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