Italian Garden Frittata Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
• Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
• Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
• Bake until eggs are set and cheese is melted, about 20 minutes.

Steps:

• In medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.
• Heat oil in medium ovenproof nonstick skillet over medium heat until hot. Add zucchini and onions; cook and stir 2 minutes or until zucchini is tender. Add egg mixture; cook 2 minutes or until egg mixture is almost set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Top frittata with tomato slices; sprinkle with remaining 1/4 cup cheese. Broil 4 to 6 inches from heat for 1 to 3 minutes or until top is set and begins to brown.

Steps:

• Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended., In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set., Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

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.

Steps:

• Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
• Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
• In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
• Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

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.

Steps:

• In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
• Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

Steps:

• In a 12-inch non-stick skillet, heat half of the olive oil on medium-high heat. Add the whole bag of Simply Potatoes with Onion and the chopped red pepper. Turn every minute or so as the vegetables brown. Use more olive oil if necessary.
• When the potatoes are lightly browned and soft, add the green onions, sun-dried tomatoes, fresh basil, fresh parsley and salt and pepper to your taste. Give all the ingredients a few turns in the pan until all the ingredients are mixed inches.
• Slowly add the beaten eggs to the skillet contents. Use a fork to push the vegetables around so the egg incorporates evenly. Cook on medium low heat until the edges and middle of the frittata are cooked enough to hold together. Steam will escape from the middle when ready to turn.
• Take the skillet off the burner to the side and place a 12 inch dinner plate over the frittata. Invert onto the platter with 1 hand on the skillet handle and 1 hand on the top of the plate. The bottom will be the top so make sure it is browned just right.
• Push the skillet back onto the burner and add the remainder of the olive oil or more if you like. Slide the potato frittata back into the skillet, browned side up, and lightly brown the bottom. Shake the skillet a few times to get a nice edge on the frittata. Invert the finished frittata onto a clean dinner plate. Top with the grated Parmigiano cheese and more salt and pepper to your taste.
• Serve this potato cake at room temperature or cold from the refrigerator. This frittata makes a delicious sandwich topped with genoa salami and a fresh slice of tomato.

Steps:

• Heat oven to 350 degrees F In a 9 inch oven proof skillet, warm oil on med.
• heat.
• Add garlic and onion; saute' for 1 minute.
• Add vegetables; saute' for 5 minutes.
• Beat eggs with milk, add 1/2 cup cheese, salt, and pepper.
• Add egg mixture to skillet with vegetable mixture.
• ***Place in oven on upper rack.
• Bake until golden brown, approximately 30 minutes.
• Remove from oven and sprinkle on remaining 1/4 cup cheese.
• Slice into wedges and serve.
• ***you may also use a 9-inch baking dish if you do not have an oven proof skillet.

Steps:

• On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
• Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
• Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
• Place into a 425°F oven for approximately 35-40 minutes.
• Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
• Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
• Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
• In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
• While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
• Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
• In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
• Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
• Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
• Cook on a medium-low flame for 12-15 minutes.
• Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
• Let cool slightly, slice and serve.
• Enjoy!

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.