Fluffy Golden Frittata Recipes

Steps:

• Preheat oven to 350.
• Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.
• Add onions/leeks and season with salt and pepper.
• Saute a few minutes, cover and cook 5 more minutes.
• Add tomatoes, cover and cook 2 more minutes.
• Transfer to a bowl.
• In a separate bowl, beat egg whites with salt and pepper to stiff peaks.
• Gently whisk in egg yolks.
• Brush skillet with 1 tsp olive oil.
• Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.
• Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.
• Cook over medium heat until sides are dry, 3 minutes.
• Transfer to oven and bake about 20 minutes until center is set.

Steps:

• Preheat broiler. In a small bowl, whisk the egg substitute, milk, pepper and salt; set aside. In an 8-in. ovenproof skillet, saute orange pepper and onions in oil until tender. Add ham; heat through. Reduce heat; top with egg mixture. Cover and cook until nearly set, 4-6 minutes., Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into 4 wedges.

Steps:

• Preheat oven to 400°F Grease the inside of a 9-inch round baking pan with butter.
• Whisk eggs, sea salt, pepper, and paprika in a medium bowl to blend. Add egg mixture, bacon, if using, spinach, onion, and bell pepper to prepared pan and stir gently to combine.
• Bake for 35 minutes or until eggs are fluffy, golden, and set in the middle. Sprinkle with tomatoes, fresh basil, and Organic Valley Feta.

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.