FRITTATA WITH LEFTOVER GREENS
Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.
Provided by ajhorse21
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
- Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g
FRITTATA WITH GREENS
This is a typical Provençal or Italian frittata, something that is quickly thrown together, especially if you make a point of washing and blanching greens when you get them home from the market. It works best with the more tender greens like chard, beet greens, and spinach.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 7
Steps:
- Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
- Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
- Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter.
- Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
EVERGREEN FRITTATA
When removing the skillet from the oven, beware of the hot handle!
Provided by Sheila Lukins
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. Beat eggs with salt, pepper, and herbs.
- 2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it foams, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
- 3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.
More about "evergreen frittata recipes"
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED) - COOKIE AND KATE
From cookieandkate.com
EASY FRITTATA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
RECIPES TO MAKE THANKSGIVING LEFTOVERS EVEN BETTER THE SECOND …
From wbur.org
THE ONLY FRITTATA RECIPE YOU’LL EVER NEED | EPICURIOUS
From epicurious.com
HOW TO MAKE A FRITTATA - KRISTINE'S KITCHEN
From kristineskitchenblog.com
HOW TO MAKE A FRITTATA OUT OF ANYTHING -- EASY FRITTATA RECIPE ...
From foodnetwork.com
EVERGREEN FRITTATA - PARADE
From parade.com
MEDITERRANEAN VEGETABLE FRITTATA RECIPE
From themediterraneandish.com
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
From recipetineats.com
SPICY VEGETABLE FRITTATA - CANADA'S FOOD GUIDE
From food-guide.canada.ca
HOW TO MAKE ANY FRITTATA - ONCE UPON A CHEF
From onceuponachef.com
15 FABULOUS, FLUFFY FRITTATA RECIPES | TASTE OF HOME
From tasteofhome.com
OUR 12 BEST FRITTATA RECIPES
From allrecipes.com
EVERGREEN FRITTATA | FOOD STUFF
From foodstf.com
GREEN VEGETABLE FRITTATA - THE HEALTHY CHEF
From thehealthychef.com
HEALTHY SPRING VEGETABLE FRITTATA RECIPE — EAT THIS NOT THAT
From eatthis.com
HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
HOW TO MAKE FRITTATA - ALLRECIPES
From allrecipes.com
EASY VEGETABLE FRITTATA - INSPIRED TASTE
From inspiredtaste.net
EVERGREEN FRITTATA RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
EVERGREEN FRITTATA | THE DASH DIET
From thedashdiet.net
65 MOUTH-WATERINGLY GOOD VEGETARIAN RECIPES FOR ALL OCCASIONS
From msn.com
You'll also love