FABULOUS FRITTATA
I love frittata. Its the epitomy of a quick, healthy meal. These can be eaten cold, hot, with salad, or not. You can really fool around with the ingredients and make it different every time.
Provided by Moody
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Put the oven rack in the top 1/3 of the oven& preheat to 350 degrees.
- Beat the eggs lightly, (don't be cruel), mix the cheese and herbs in, and set aside.
- Spray a 8" non-stick, oven-proof frying pan with a little oil.
- Heat the pan on med-high heat.
- Add your vegetables to the pan.
- Stir the egg, cheese& herb mixture one last time, and pour over the filling.
- Stir lightly for about 30 seconds.
- Turn heat down to med-low.
- When the eggs begin to set on the bottom, use a spatula to loosen the edge of the frittata, and lift it slightly to let the unset eggs run underneath.
- Continue to cook until the egg is not-quite set, about 4 minutes.
- Put the pan in the oven, and cook another 4 minutes, until the top is set.
- Remove the frittata, loosen the edges& slide onto a plate.
Nutrition Facts : Calories 239, Fat 16.7, SaturatedFat 7.4, Cholesterol 440.8, Sodium 408.5, Carbohydrate 3.1, Sugar 0.8, Protein 18
FABULOUS FRITTATA
Steps:
- Preheat the oven to 325 degrees F.
- For the par-cooked red potatoes: Bring a large pot of salted water to a boil. Add the potatoes, cover and cook until the skin pierces easily but the center is still firm, 7 to 10 minutes. Remove from the water and allow to cool slightly before slicing.
- For the roasted red bell pepper: Place 1 red bell pepper skin-side down on a burner of a gas stove over medium-high heat. Turn the pepper as it chars until it's black all over. Place in a bowl, cover with plastic wrap and steam for 5 minutes. When the pepper is cool enough to handle, remove the charred skin and the seeds. Cut half of the roasted pepper into slices and reserve the remaining half for another recipe.
- In a medium bowl, add the ricotta cheese, 1 tablespoon of the oil and some salt and pepper.
- Pour the remaining 2 tablespoons oil in a 10-inch ovenproof skillet set over medium heat. Add the eggs to the skillet and sprinkle with salt and pepper. Top with the peppers, potatoes and spinach. Dollop the ricotta cheese evenly over the top. Cover the pan, then transfer to the oven and cook for 20 minutes.
- Cut the frittata into four wedges, and garnish with chives to serve.
WHAT'S IN THE FRIDGE FRITTATA
Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes., Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 215 calories, Fat 13g fat (4g saturated fat), Cholesterol 361mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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