Florentine Frittata Recipes

Steps:

• Preheat broiler. In a small bowl, whisk the first 6 ingredients., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender. Reduce heat to medium-low; top with spinach., Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with basil, then cheese. , Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

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.

Steps:

• Preheat broiler. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high for 3-5 minutes or until tender. Cool slightly; drain., In a 10-in. ovenproof skillet, heat 2 teaspoons oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Remove from pan., Add spinach to same pan; cook and stir 30-45 seconds or until wilted. Drain spinach and squeeze dry; coarsely chop. In a small bowl, whisk eggs, wine, oregano, pepper and salt; stir in cheddar cheese, ham, Swiss cheese, onion and spinach. Gently stir in potatoes., In a 10-in. ovenproof skillet, heat remaining oil over medium heat. Pour in egg mixture. Cook, covered, until nearly set, 3-5 minutes. Sprinkle with Parmesan cheese., Broil 3-4 in. from heat until eggs are completely set. 2-4 minutes. Let stand 5 minutes. Cut into wedges.

Steps:

• Preheat broiler. In large bowl, with fork, mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella, and 1/4 teaspoon salt until well blended.
• In broiler-safe nonstick 10-inch skillet, heat oil over medium heat . Pour egg mixture into skillet; arrange tomatoes on top, pushing some down. Cover skillet and cook frittata 5 to 6 minutes or until egg mixture is just set around edge.
• Place skillet in broiler 5 to 6 inches from source of heat and broil frittata 4 to 5 minutes or until just set in center. Sprinkle with remaining 1/4 cup mozzarella; broil about 1 minute longer or until cheese melts.
• To serve, loosen frittata from skillet. Leave frittata in skillet or slide onto warm platter; cut into wedges.

Steps:

• Combine the first 7 ingredients in a medium bowl; set aside.
• Melt butter in a 10-inch cast-iron or nonstick skillet over medium heat.
• Add onion; saute 5 minutes.
• Add potatoes; cook 9 minutes or until lightly browned; stirring occasionally.
• Pour egg mixture over onion mixture.
• Arrange bell pepper slices on top of frittata.
• Cook 7 minutes or until set.
• Sprinkle with cheese.
• Wrap handle with foil.
• Preheat broiler.
• Broil 5 minutes or until cheese is lightly browned.
• Cut into 4 wedges, Serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
• Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.