Herby Greens And Goat Cheese Frittata Recipes

Steps:

• Preheat the oven to 400 degrees F. Brush a 12-cup muffin tin with oil.
• Line each cup with 1 ham slice, pressing into the bottom and up the sides, overlapping each slice as needed and cutting the ham slightly, if necessary.
• Put the fresh spinach and a few tablespoons of water in a large pot over medium heat. Cover and cook the spinach is completely wilted and steamed, 1 to 2 minutes. If using thawed frozen spinach, skip this step.
• Whisk together the eggs in a large bowl. Drain the spinach, squeeze off any excess liquid, then add to the beaten eggs.
• Crumble the goat cheese into the egg and spinach mixture. Add the cream and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until combined, then divide the mixture into the ham-lined cups, filling each one all the way to the top.
• Bake until the eggs are puffed and slightly golden on top, about 20 minutes. Use a fork and knife to carefully remove each egg cup from the muffin tin. Serve immediately or let chill and serve as a cold dish.

Steps:

• Preheat the oven to 400 degrees F.
• Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.

Steps:

• Preheat the broiler.
• Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes.
• In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top.
• Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings.

Steps:

• Position a rack about 8 inches from the broiler and preheat.
• Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
• Stir the onions, ham, herbs and cheese into the eggs.
• Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.

Steps:

• Heat a 10-12-inch oven-proof skillet over medium heat.
• Add 1 T olive oil.
• Sauté pancetta or bacon until browned but not crisp.
• Drain on paper towels and set aside.
• Without cleaning skillet, toss in chopped garlic and sauté just until fragrant, about 30 seconds.
• Immediately toss in chopped greens and sauté until wilted.
• Remove to a plate and keep warm.
• In a blender, food processor or large bowl, combine eggs, milk, herbs, half the goat cheese and the pepper.
• Using a blender or food processor eliminates the need to chop the herbs and works more air into the eggs, giving better volume during cooking.
• Preheat oven to 350°F.
• Heat butter and oil in same skillet, making sure to work oil up sides of pan.
• Return greens to pan and then pour in egg mixture.
• Cook over med heat for about 8 minutes until partially set, using a rubber spatula to pull cooked egg away from sides, allowing liquid egg to fall underneath.
• Crumble pancetta and remaining goat cheese over top of frittata and move pan to middle of oven, allowing at least 8 inches of headroom for eggs to rise, and cook for 20-25 minutes until completely set in the middle.
• Frittata can be served cold, room temp or warm.
• It makes a wonderful breakfast, brunch, lunch or dinner with soup and or salad.