ITALIAN SKILLET FRITTATA
Looking for a new favorite frittata? We recommend this eggy Italian-style skillet, made with shredded hash browns, mixed veggies and grated Parmesan.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 37m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add potatoes and mixed vegetables; stir. Cook 5 min. or until potatoes are browned, stirring occasionally.
- Whisk eggs and milk until blended. Pour evenly over vegetable mixture; cover.
- Cook on medium-low heat 10 to 12 min. or until center is set. Remove from heat; sprinkle with cheese. Let stand, covered, 5 min. before cutting into wedges to serve.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 255 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 3 g, Protein 12 g
SKILLET FRITTATA
No need to crank up the oven to make this cheesy, veggie-licious frittata. It's made in one skillet and serves six happy campers.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wrap handle of 10-inch nonstick skillet with foil. Heat oil in skillet on medium heat. Add chopped vegetables and hash browns; cook 5 min., stirring occasionally.
- Whisk eggs, water and mustard until blended; pour over vegetable mixture. Cook 10 min. or until center is almost set; top with cheese.
- Heat broiler. Broil frittata, 6 inches from heat, 5 min. or until cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
ITALIAN DINNER FRITTATA
With tomatoes, green onions and two types of cheese, you won't miss the meat in a 30-minute egg dish.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
- Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
- Sprinkle Parmesan cheese over top. Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted. If desired, garnish with additional chopped tomato and parsley.
Nutrition Facts : Calories 360, Carbohydrate 5 g, Cholesterol 465 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 1/2 g
ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY
Here's what you need: medium russet potatoes, large vidalia onion, medium red bell peppers, large portobello mushroom, extra virgin olive oil, salted butter, salt, pepper, fresh basil, large eggs, half & half, salt, pepper, adobo, fresh basil, parmesan cheese, fresh mozzarella cheese
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 682 calories, Carbohydrate 42 grams, Fat 49 grams, Fiber 5 grams, Protein 19 grams, Sugar 8 grams
ITALIAN FRITTATA
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 343 calories, Fat 27g fat (12g saturated fat), Cholesterol 456mg cholesterol, Sodium 416mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.
ITALIAN FRITTATA
Make and share this Italian Frittata recipe from Food.com.
Provided by Ceezie
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in a small bowl; beat well.
- Coat a medium non-stick skillet with cooking spray. Saute red peppers and broccoli for 2-3 minutes. Remove mixture from skillet and set aside.
- Add egg mixture to the skillet and cook over low heat till set. Do not stir.
- Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
- Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.
Nutrition Facts : Calories 235.2, Fat 13.7, SaturatedFat 6.8, Cholesterol 31.1, Sodium 406.8, Carbohydrate 4.1, Fiber 0.9, Sugar 2.1, Protein 23.4
FRITTATA
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together eggs, milk, salt, and pepper until foamy.
- Melt butter in a cast-iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the eggs over the mixture.
- Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
- Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Top with sour cream, salsa, and chives before serving.
ITALIAN FRITTATA
Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!
Provided by Shagen McBride
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g
BAKED ITALIAN FRITTATA
Make and share this Baked Italian Frittata recipe from Food.com.
Provided by Mimi Bobeck
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté potato in oil in large skillet for 10 minutes.
- Add onion, green pepper and garlic, sauté until tender.
- Add broccoli; cook and cover 5 minutes.
- Arrange mixture in an 11x7x1-inch baking dish.
- Combine eggs and next five ingredients; beat until blended.
- Pour over potato mixture.
- Sprinkle with Monterey Jack cheese.
- Bake uncovered 25 to 30 minutes or until set.
ITALIAN GARDEN FRITTATA
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.
Nutrition Facts : Calories 183 calories, Fat 11g fat (5g saturated fat), Cholesterol 228mg cholesterol, Sodium 655mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
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