Frittata Mamas Weeknight Special Recipes

Steps:

• Preheat oven to 350°F.
• Get your big oven safe pot out on the stove to heat on medium -- I use my enameled dutch oven.
• Melt the butter in the pan over medium heat, add Simply Potatoes Diced Potatoes and Onion, mushrooms and diced red pepper and saute until potatoes lightly browned stirring frequently, aproximately 10 minutes.
• Then add your bread, bacon and cleaned [and dry] spinach until it is all coated and looks well distributed. Pat the mixture down gently so its fairly even looking. Whisk your eggs, ricotta, half & half, salt and pepper until fluffy -- you can use blender if you have.
• Pour egg mixture over the other components. Don't stir; sprinkle your Parmesan & Romano across the top. Put it in the oven on middle rack uncovered for 45-50 minutes, until it is golden brown the middle is firm looking.
• Serve with sliced apple or grapes or a nice salad.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the broccoli florets with 2 teaspoons oil and some salt and pepper in a small bowl. Divide a nonstick half-sheet pan (13-by-18-inches) into four quadrants and place the broccoli in one quadrant in a single layer. Repeat with the carrots, bell pepper and onion, tossing each with 2 teaspoons oil and some salt and pepper and spreading in a single layer in its own quadrant. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes. Remove the sheet pan and lower the oven to 350 degrees F.
• Meanwhile, whisk together the eggs and cream in a large bowl and sprinkle with some salt and pepper. Drizzle the remaining tablespoon oil over the top of the vegetables, then pour the egg mixture over the top. Sprinkle the cheese evenly over the eggs. Bake, rotating once halfway through, until the eggs are completely cooked through, puffed and just the slightest bit golden, 12 to 15 minutes.
• Slice the frittata into portions and use an offset spatula to remove from the pan. Sprinkle with chives and serve.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
• Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
• Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.