Garden Frittata Recipes

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GARDEN VEGETABLE FRITTATA

Provided by Kelsey Nixon

Time 45m

Yield 6 servings

Number Of Ingredients 10



Garden Vegetable Frittata image

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
  • In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
  • Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
  • Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup baby spinach, torn
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper

GARDEN FRITTATA

I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. -Catherine Michel, St. Peters, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13



Garden Frittata image

Steps:

  • In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well., Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese., In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 142mg cholesterol, Sodium 494mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
4 large eggs
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

GARDEN VEGETABLE FRITTATA

Make and share this Garden Vegetable Frittata recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Garden Vegetable Frittata image

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
  • In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
  • Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.

Nutrition Facts : Calories 247.2, Fat 11.2, SaturatedFat 2.8, Cholesterol 248, Sodium 128.8, Carbohydrate 25.8, Fiber 3.4, Sugar 3.2, Protein 11.8

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onion, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup Baby Spinach, torn
1 garlic clove, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 -2 cup shredded asiago cheese, plus more for garnish
kosher salt & freshly ground black pepper

GARDEN FRITTATA

My favorite breakfast. It's so colorful. Also great for brunch or a light dinner. Very filling, and the leftovers are excellent too!

Provided by Fauve

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Garden Frittata image

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, whisk eggs, then add vegetables, bacon and cheeses. Add salt and pepper. Stir well.
  • Pour mixture into an 8 x 8-inch ovenproof dish. Sprinkle top with cayenne pepper, if desired.
  • Bake at 350°F for 25 to 30 minutes, or until set.
  • Serve warm.

Nutrition Facts : Calories 360.1, Fat 30.7, SaturatedFat 12.4, Cholesterol 363.5, Sodium 527, Carbohydrate 2.9, Fiber 0.3, Sugar 1.3, Protein 17.4

6 eggs
1/4 cup green pepper, chopped
1/4 cup onion, chopped
6 pieces bacon, cooked, then crumbled
1 tablespoon tabasco peppers, chopped or 1 tablespoon chili pepper, may be substituted
2 ounces cream cheese (cut into small cubes)
1/3 cup provolone cheese or 1/3 cup mozzarella cheese, shredded
salt and pepper
cayenne pepper

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



4-Cheese Garden Vegetable Frittata image

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.

8 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1/4 cup finely chopped fresh chives
1/4 cup fresh parsley leaves, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 bunches jumbo asparagus (24 to 26 spears)
1/2 cup heavy cream
1/2 cup grated Parmesan (1 1/2 ounces)
1/2 cup shredded mozzarella (2 ounces)
1/4 cup finely chopped fresh dill
1/4 cup fresh mint leaves, finely chopped
6 large eggs
2 scallions, thinly sliced
1/2 cup heavy cream
1/2 cup grated Parmesan (1 1/2 ounces)
1/2 cup shredded mozzarella (2 ounces)
1/2 cup baby spinach
1/4 cup finely chopped fresh chives
1/4 cup fresh parsley leaves, finely chopped
6 large eggs
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
4 heirloom grape tomatoes, thinly sliced

FULL GARDEN FRITTATA

I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. -Melissa Rosenthal, Vista, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13



Full Garden Frittata image

Steps:

  • Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture., Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

Nutrition Facts : Calories 227 calories, Fat 15g fat (4g saturated fat), Cholesterol 375mg cholesterol, Sodium 463mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

4 large eggs
1/3 cup 2% milk
1/4 teaspoon salt, divided
1/8 teaspoon coarsely ground pepper
2 teaspoons olive oil
1/2 medium zucchini, chopped
1/2 cup chopped baby portobello mushrooms
1/4 cup chopped onion
1 garlic clove, minced
2 tablespoons minced fresh basil
1 teaspoon minced fresh oregano
1 teaspoon minced fresh parsley
Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

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