QUICK VEGGIE FRITTATA
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat your broiler to medium-high.
- Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
- While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
- Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.
MICHELLE'S VEGETABLE FRITTATA
This vegetable frittata can be eaten hot or cold. This is my go-to recipe when my son needs to grab a quick breakfast before work. I make it one day, and he can enjoy it every morning thereafter.
Provided by michelle o'c
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Heat oil over medium-high heat in a large skillet. Add zucchini, mushrooms, onion, bell pepper, and garlic. Saute until tender, 5 to 7 minutes. Remove from heat and strain out liquid.
- Mix eggs, Cheddar cheese, cream cheese, milk, and pepper together in an electric blender. Pour into the prepared baking dish. Add vegetable mixture and stir to combine.
- Bake in the preheated oven until center is set, about 1 hour. Serve hot or cold.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 5.7 g, Cholesterol 270.3 mg, Fat 26.8 g, Fiber 1 g, Protein 17.5 g, SaturatedFat 14.2 g, Sodium 344.5 mg, Sugar 2.8 g
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
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.
SHEET PAN MEDITERRANEAN FRITTATA
This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It's a cheap and easy meal that's fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.
Provided by NicoleMcmom
Categories Frittata
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
- Roast in the preheated oven until browned around the edges, about 7 minutes.
- Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
- Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
- Return to the oven and bake until eggs are set, 17 to 20 minutes.
- Sprinkle with dill and serve.
Nutrition Facts : Calories 239 calories, Carbohydrate 6.6 g, Cholesterol 315.1 mg, Fat 15.3 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 770.6 mg, Sugar 3.9 g
VEGGIE MEDLEY FRITTATA
I found this on the back of a box of Morning Star Farms "bacon" strips. I added one (7 oz) can chopped green chilies and I used sharp cheddar cheese instead of the regular. I also have used a can of green beans in place of the broccoli, but cut them up. We loved it. I always make this when my mom, who is a vegetarian comes to visit. Although it is a vegetarian bacon substitute, once it's mixed in and baked, it still has that satisfying bacon flavor and it's hard to tell that it really isn't bacon. YUM.
Provided by OceanLuvinGranny
Categories Breakfast
Time 35m
Yield 1 frittata, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Prepare MSF bacon strips as per pkg. directions and then crumble or cut into pieces.
- In large skillet, saute broccoli, mushrooms, green onions and bell pepper in butter until tender. Set aside.
- In a mixing bowl, beat together eggs, water, oregano, pepper, garlic powder, onion powder until foamy.
- Stir in MSF prepared bacon strips, cheese, tomatoes, broccoli mixture and green chilies.
- Pour into a greased shallow baking dish (1 1/2 qt).
- Bake at 350 degrees 25-30 minutes or untl knife inserted in center comes out clean.
- Watch closely and if it starts to get too brown cover loosely with foil.
- Let stand 5-10 minutes before cutting and plating.
- Serve topped with sour cream.
VEGETABLE FRITTATA
This recipe is from a book I recieved in the Cookbook Swap. A type of Italian omelette. Serve this meatless version with a garden salad topped with your favourite dressing.
Provided by Sageca
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan combine broccoli, carrot and onion in water. .Bring to a boil. Cover an simmer 6-8 minutes until vegetables are tender-crisp. Drain well.
- Meanwhile, in a small bowl, beat egg product,basil,parsley,mustard and pepper. thoroughly. Coat a large nonstick skillet with cooking spray. Preheat over medium heat. Spread cooked vegetables in the bottom of skillet. Sprinkle with 1/2 the cheese. Pour egg mixture over vegetables. As mixture sets run a spatula around edge of skillet lifting egg mixture so uncooked portion flows underneath
- Continue cooking until almost set but still glossy.Remove from heat sprinkle with rest of cheese. Cover and let stand 3 minutes or until top is set.
- Cut into wedges to serve. If desired serve with tomato slices.
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