FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
FARMER'S FRITTATA
Tasting this delish, veggie-rich frittata, featuring onions, bell peppers and mushroom gravy, may cause daydreams about buying a farmstead.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Whisk eggs, gravy and hot sauce until blended.
- Heat oil in large ovenproof nonstick skillet on medium-high heat. Add potatoes, onions and red peppers; stir. Cook 3 to 4 min. or until heated through, stirring occasionally.
- Pour egg mixture over potato mixture. (Do not stir.) Cook on medium heat 5 to 8 min. or until potato layer is set.
- Heat broiler. Broil frittata, 6 inches from heat, 5 to 7 min. or until top is set and lightly browned.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 185 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
FARMER'S MARKET FRITTATA BY EMERIL LAGASSE
A great version of a hearty Frittata. Loved the corn as an addition to this dish as that was new for us. Recipe by Emeril Lagasse and found in Relish insert dated September 2011.
Provided by HokiesMom
Categories Breakfast
Time 30m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 12
Steps:
- Set a rack in the upper third of the oven and preheat the broiler.
- Whisk eggs, cream, salt and pepper together in a medium bowl until combined.
- Melt 2 tablespoons butter in a 10 inch ovenproof saute pan over medium high heat. Add onions and peppers and cook, stirring as needed until soft, about 7-8 minutes.
- Add mushrooms and corn and cook 2 more minutes.
- Add ham and cook until warmed, about 1 minute.
- Add remaining 1 tablespoon butter and when melted, add egg mixture.
- Sprinkle with mixture of fresh herbs over eggs and then top with grated cheese.
- Reduce heat to medium and cook eggs, undisturbed for 3 minutes or until the surface beings to bubble and the bottom starts to set.
- Immediately place pan in oven and broil until golden brown on top - about 3-4 minutes.
- Remove pan from oven. Using a rubber spatula, loosen frittata from sides of pan. Tilt pan and gently slide frittata onto a platter. Serve hot or warm.
Nutrition Facts : Calories 211.8, Fat 15.3, SaturatedFat 8.1, Cholesterol 217.6, Sodium 287.1, Carbohydrate 8, Fiber 1.2, Sugar 3.3, Protein 11.3
THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Provided by Chef John
Categories Omelets
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
- Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
- Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
- While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
- Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
- Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
- Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g
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