Frittyfrittata Recipes

Steps:

• In a 10-inch frying pan, saute prosciutto ham for approximately 5 minutes. Add the parsley and continue to cook for another 2 minutes. Beat eggs with salt and pepper and then turn the gas very high and add eggs to the pan. Using a spoon, keep stirring and bring eggs to a solid state with a spoon. Be sure to have someone at your side to keep adding additional olive oil so that the frittata doesn't stick to the bottom of the pan. Press firmly with back of a spoon. Invert large dish on top of frying pan and turn frittata onto platter. Slide frittata back into frying pan to cook the other side. Always be sure there is enough oil in pan so that nothing sticks. When done turn out onto a platter lined with paper towels to absorb excess oil. Cut in chunks rather than wedges.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Pat dry the potatoes and onions.
• In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
• In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
• Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
• Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
• Transfer to a plate and cut into wedges. Sprinkle with parsley.

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, whisk the eggs. Whisk in the milk, salt and pepper. Set aside.
• Heat the olive oil in an ovenproof 10-inch cast-iron or nonstick skillet over medium heat. Add the french fries, ham and peas. Saute about 2 minutes. Pour in the egg mixture. Drop the ricotta by the teaspoonful around the pan. Do the same with the pesto.
• Transfer the skillet to the oven. Let cook until the eggs are set, 13 to 15 minutes. Serve immediately or at room temperature.

Steps:

• Preheat oven broiler.
• In a large ovenproof nonstick skillet, brown potato slices in hot olive oil, and set aside to drain on paper towels.
• Heat more olive oil, if needed, in same pan over medium heat, and saute onions for 4-5 minutes.
• Add minced garlic, green onion, bell pepper, 1/2 Tsp salt, and pepper to taste, and saute another 4-5 minutes, stirring regularly.
• Add potatoes, asparagus, and bacon (or ham), and optional olives, and stir gently to mix and distribute evenly in the pan.
• Whisk eggs until smooth, and whisk in half-and-half or milk, remaining 1/2 Tsp salt, granulated garlic, pepper to taste, and 1/4 cup cheese.
• When thoroughly combined, pour evenly over mixture in skillet, and move vegetables around a little so egg mixture can go beneath them.
• Continue to cook frittata until egg mixture is fairly well set around the outside, then move the skillet under the broiler, and continue to cook until the top is set and lightly browned.
• Remove skillet from broiler, work around the edge of the frittata with a spatula to loosen, and invert onto a serving platter.
• Sprinkle generously with cheeses, cut into wedges, and serve with additional cheese on the side.
• Note: We have switched entirely to Stravecchio when a recipe calls for Parmesan or Parmigiano-Reggiano cheese.
• This is a Parmigiano-Reggiano that has been aged for an extra year, and it is well worth the extra couple dollars a pound that it costs!

Steps:

• Preheat oven to 375 degrees F.
• Steam or microwave broccoli just until tender.
• In an oven safe skillet, saute onions and pancetta until onions are translucent. Add garlic. Saute for additional 2-3 minutes.
• Add broccoli to skillet and mix all ingredients well. Remove pan from heat.
• In a small bowl, lightly beat eggs and seasonings together.
• Pour egg mixture over skillet ingredients. Do not stir. Sprinkle cheese on top.
• Place skillet in oven and bake on center rack for 17-20 minutes.
• Slice into wedges and serve warm or cold.

Steps:

• Note that just about everything here is optional.
• Use vegetables you like.
• Use the kind of cheese you like.
• And if you don't have leftover boiled potatoes, don't sweat it.
• The dish will just be a little less hearty.
• Preheat oven to 350F degrees.
• Spray a pie plate with Pam.
• Beat eggs in a fairly large bowl.
• Meanwhile, heat butter (or cooking oil, but butter tastes better) in a skillet and saute the veggies of your choice along with the garlic.
• When tender, scrape into the beaten eggs.
• Add the parsley, cheese (try swiss for a change, or even mozzarella) and seasonings and stir.
• Pour into prepared pie plate and bake for 20-25 minutes until set.
• Let stand for two minutes, then cut into wedges and enjoy.

Steps:

• Mix 6 tablespoons of olive oil with hot sauce. Place in non-stick oven safe pan on medium heat. Saute mushrooms, onions, garlic, ham, and potatoes in pan. Add mushrooms 2 minutes prior to rest of ingredients. Season with seasoned salt and pepper and sugar. let ingredients brown for 7 minutes (add olive oil as needed) turn over with spatula and let brown for 5 more minutes.
• Remove pan from heat.
• Add eggs.
• Involve eggs with mixture until evenly distibuted and worked throughout.
• Top with shredded cheese and tomoatoe slices.
• Sprinkle Chipotle seasoning evenly on top.
• Place in 350 degree oven for 30 - 35 minutes.
• cheese will be slightly browned when frittata is done.

Steps:

• Turn on oven to BROIL.
• If not already done, fry bacon and sausage in pan and drain.
• Saute onion and peppers in a little of the bacon grease.
• use the same non-stick (oven-safe) 9" skillet for everything.
• Salt and pepper this at the first, then halfway through, add garlic and adjust seasoning.
• Sauté for about 4 minutes, flipping or stirring occasionally.
• While this is cooking and the bacon and sausage are resting.
• Beat the 6 eggs together with the milk, cayenne and 1/4 t.
• salt, add fresh ground pepper.
• When onions and peppers are colored and done to your liking, mix sausage and bacon (CRUMBLED) back into pan.
• Pour the egg mixture over all of this and drag a rubber or wooden spatula across bottom of pan, letting the egg fill in behind spatula (this is important to produce fluffy eggs).
• Once the egg stops filling in easily, shake pan around and get everything even.
• Add about 1/2 cup shredded cheese mixture onto top and let cook over medium heat for a few minutes (about 3-4 minutes).
• Take off burner and add immediately to oven under BROILER.
• Make sure rack is in the middle of the oven.
• Let cook until cheese is not only melted, but colored very well, some browning will occur, this is just tasty goodness.
• Pull from oven, shake pan around a bit to loosen eggs from non-stick surface.
• If a little help is needed, push sides of fritata with a wooden spatula or spoon to help loosen.
• Slide off pan onto cutting board or plate and cut in quarters like a pizza.
• Plate up with some oregano or parsley sprinkled on top.
• Enjoy.
• This is very easily altered to your specific tastes by changing or adding ingredients.
• For instance: Use Parmesan and Mozzerella, add pepperoni and Canadian bacon in place of sausage and bacon.
• Add oregano and some mushrooms to make a Rustic Italian Fritata.
• Easy modification.
• Just be careful, adding too much cheese on top will result in the middle of the eggs not being fully cooked.