FRESH VEGETABLE FRITTATA
Steps:
- In a large bowl, combine all ingredients. Pour into a shallow 2-cup baking dish coated with cooking spray. , Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 230 calories, Fat 14g fat (6g saturated fat), Cholesterol 386mg cholesterol, Sodium 485mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic exchanges
4-CHEESE GARDEN VEGETABLE FRITTATA
Look no further for a stunning, edible centerpiece for your Easter or spring get-together. Picture a stack of two vegetable and cheese-packed frittatas with a layer of creamy, herbed goat cheese in the middle. Bright green asparagus spears decorate the perimeter of the frittata "cake" for a make-ahead showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
- For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
- For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
- Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
- Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
- Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
- For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
- Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
- To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
FRESH VEGETABLE FRITTATA
Easy, cheesy and ready to serve in under half an hour, this frittata is a terrific way to use your farmers' market vegetables.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir peppers in dressing in 10-inch skillet sprayed with cooking spray on medium-high heat 4 min. or until peppers are tender, adding tomatoes and garlic for the last minute.
- Whisk eggs and milk in medium bowl until blended. Stir in 1/2 cup cheese. Pour over vegetables in skillet; cover. Reduce heat to medium-low.
- Cook 10 to 12 min. or until center is set. Sprinkle with remaining cheese; cover. Remove from heat. Let stand 5 min. Cut into wedges to serve.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 260 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
MIXED VEGETABLE FRITTATA
Fast, easy, a family favorite; this recipe can be used with nearly any mixture of veggies. This is best served with fresh fruit and bruschetta or toasted bread with goat cheese.
Provided by meghan_hartman05
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *Pre-heat oven to 400º (broil).
- In medium skillet add olive oil, pesto, and garlic. Sauté on medium heat until fragrant (1-2 minutes).
- Add onions and peppers and continue to sauté for an additional 2-3 minutes.
- Next add asparagus or broccoli (potatoes should be cooked ahead of time if you want to use those).
- After 2-3 minutes, add the zucchini and mushrooms.
- When vegetables are nearly cooked, add the spinach and cook until dark green.
- Make sure the veggies are pretty much evenly distributed and flat, then pour in the egg beaters.
- Cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg.
- When the top begins to puff in the middle, bring back to stove top.
- Add cheese, then place under broiler for additional 2 minutes (until cheese is melted and bubbly).
- Cut into wedges and serve (this re-heats well in the microwave for leftovers).
- *NOTE - all measurements are approximate and can be changed to your preferences.
Nutrition Facts : Calories 163.8, Fat 13.7, SaturatedFat 3.5, Cholesterol 9.9, Sodium 77, Carbohydrate 6.8, Fiber 2.4, Sugar 3.2, Protein 5.7
MORE-VEGETABLE-THAN-EGG FRITTATA
This simple frittata - just eggs, vegetables, fresh herbs and a little Parmesan if you're feeling luxurious - is proof that eating well doesn't have to be deprivational. It can also be delicious.
Provided by Mark Bittman
Categories breakfast, dinner, quick, weeknight, main course
Time 30m
Yield 2 or 4 servings
Number Of Ingredients 7
Steps:
- Put olive oil in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
- When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
- Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams
EASY STOVETOP FRITTATA WITH FRESH HERBS
A simple but satisfying dish made with eggs, fresh herbs and ricotta
Provided by Marilena Leavitt
Categories Light lunch
Time 25m
Yield serves 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
- In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
- Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
- Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
- Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.
VEGETABLE FRITTATA
Make and share this Vegetable Frittata recipe from Food.com.
Provided by Susie in Texas
Categories Breakfast
Time 21m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes.
- Add zucchini, cook covered 4 minutes.
- Add garlic, salt and tomato, cook stirring, 5 minutes.
- Transfer to bowl.
- Cool.
- Add eggs.
- Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet.
- Add egg mixture, cook 3-5 minutes till underside is set.
- Bake preheated 400 degrees F oven for 1 to 2 minutes till puffed and golden.
- Cut into wedges.
Nutrition Facts : Calories 138.7, Fat 12, SaturatedFat 3, Cholesterol 162.4, Sodium 211.5, Carbohydrate 2.8, Fiber 0.6, Sugar 1.4, Protein 5.3
VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
More about "fresh vegetable frittata recipes"
MEDITERRANEAN VEGETABLE FRITTATA - HOW TO MAKE A …
From themediterraneandish.com
4.9/5 (31)Total Time 45 minsCategory DinnerCalories 136 per serving
FRITTATA RECIPES THAT USE UP LEFTOVER VEGGIES | ALLRECIPES
From allrecipes.com
Author Mary Claire LagroueEstimated Reading Time 3 mins
FRITTATA WITH GARDEN FRESH VEGETABLES - FOOD CHANNEL
From foodchannel.com
Cuisine VegetarianEstimated Reading Time 2 minsServings 2Total Time 25 mins
EASY VEGETABLE FRITTATA - INSPIRED TASTE
From inspiredtaste.net
5/5 (1)Total Time 40 minsCategory BreakfastCalories 279 per serving
11 EASY AND DELICIOUS FRITTATA RECIPES WE'D EAT AT ...
From southernliving.com
CAST IRON FRITTATA - FRESH OFF THE GRID
From freshoffthegrid.com
STOVETOP VEGGIE FRITTATA RECIPE - EATINGWELL
From eatingwell.com
HEALTHY LOADED VEGETABLE FRITTATA RECIPE - EAT THIS NOT THAT
From eatthis.com
SPRING VEGETABLE FRITTATA RECIPE | GET CRACKING
From eggs.ca
CHEESE & VEGETABLE FRITTATA RECIPE | GET CRACKING
From eggs.ca
LEFTOVER VEGETABLE FRITTATA - NATIONAL NUTRITION ARTICLES
From nationalnutrition.ca
BEST ITALIAN VEGETABLE FRITTATA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY VEGETABLE FRITTATA - FEELGOODFOODIE
From feelgoodfoodie.net
SUPER QUICK HEALTHY VEGETABLE FRITTATA RECIPE
From thespruceeats.com
SPRING VEGETABLE FRITTATA - DOWNSHIFTOLOGY
From downshiftology.com
CHEF JOHN'S FARMER'S FRITTATA IS HERE FOR YOUR FRESH ...
From allrecipes.com
GARDEN FRESH FRITTATA RECIPE - DELICIOUSLY PLATED
From deliciouslyplated.com
SIMPLE GARDEN VEGETABLE FRITTATA | CLEAN FOOD CRUSH
From cleanfoodcrush.com
FRITTATA RECIPE WITH ZUCCHINI & FRESH TOMATOES THAT YOU ...
From the-bella-vita.com
VEGETABLE FRITTATA - CLEAN FOOD CRUSH
From cleanfoodcrush.com
VEGETABLE FRITTATA | IGA RECIPES
From iga.com.au
EASY VEGETABLE FRITTATA RECIPE - 6 WAYS - EA STEWART ...
From eastewart.com
VEGETABLE FRITTATA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
FLORIDA VEGETABLE FRITTATA : FRESH FROM FLORIDA
From followfreshfromflorida.com
SPRING VEGETABLE FRITTATA RECIPE | SOUTHERN LIVING
From southernliving.com
10 BEST VEGETARIAN BREAKFAST FRITTATA RECIPES | YUMMLY
From yummly.com
FRESH VEGETABLE FRITTATA | SANITARIUM HEALTH FOOD COMPANY
From sanitarium.com.au
VEGETABLE FRITTATA RECIPE - DELISH
From delish.com
15 EASY FRITTATA RECIPES THAT ARE PERFECT FOR WEIGHT LOSS ...
From eatthis.com
MARTHA'S RECIPE FOR GARDEN VEGETABLE FRITTATA IS A PERFECT ...
From thekitchn.com
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
From recipetineats.com
10 BEST HEALTHY BAKED VEGETABLE FRITTATA RECIPES | YUMMLY
From yummly.com
EASY GARDEN VEGGIE FRITTATA RECIPE {HIGH PROTEIN ...
From healthyfitnessmeals.com
VEGETABLE FRITTATA - SCHOOL FOOD HANDLER
From schoolfoodhandler.com
VEGETABLE FRITTATA RECIPE | EATINGWELL
From eatingwell.com
VEGETABLE FRITTATA RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED VEGETABLE FRITTATA RECIPE - FEASTING AT HOME
From feastingathome.com
VEGETABLE FRITTATA {HEALTHY} - IFOODREAL.COM
From ifoodreal.com
HEALTHY VEGETABLE FRITTATA WITH FRESH ... - MRSFOODIEMUMMA
From mrsfoodiemumma.com
VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
You'll also love