POTATO AND RED PEPPER FRITTATA
This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.
Provided by dojemi
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
- Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
- Transfer to a bowl and set aside.
- Heat remaining 2 teaspoons of olive oil in the skillet.
- Add potatoes; season generously with salt and pepper.
- Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
- Transfer potatoes to the bowl with the onions and peppers and toss to combine.
- Return mixture to skillet (add more oil if necessary).
- Flatten mixture with a a metal spatula.
- In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour over potato mixture; tilt pan to distribute evenly.
- Bake until set, 15 to 20 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3
POTATO & RED ONION FRITTATA
Frittata is an Italian classic perfect for any meal of the day, even a special-occasion brunch. Here, market-fresh red onions and potatoes take center stage. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm., In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set., Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 326 calories, Fat 23g fat (12g saturated fat), Cholesterol 361mg cholesterol, Sodium 531mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
SPINACH AND RED PEPPER FRITTATA
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 1h
Yield Six servings
Number Of Ingredients 9
Steps:
- Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
- Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO, RED PEPPER AND CHEESE FRITTATA
Make and share this Potato, Red Pepper and Cheese Frittata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
- Heat oil and butter in a large oven-proof skillet over medium heat.
- Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
- Add in the cooked potatoes and saute for 1 minute.
- In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
- Sprinkle the top with grated cheddar cheese.
- Set the oven to broil.
- Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
- Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
- Delicious!
POTATO AND RED PEPPER FRITTATA
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
- Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
- In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.
Nutrition Facts : Calories 260 g, Fat 14 g, Fiber 2 g, Protein 15 g
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