HERB-AND-OLIVE FRITTATA
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
- Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams
FRITTATA WITH SPINACH, OLIVES AND CHICKEN SAUSAGE
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the eggs and milk until frothy.
- In a large ovenproof skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the chicken sausage coins and brown them on all sides, 4 to 6 minutes, turning often. Transfer the sausage to a plate until ready to use.
- Add 1 tablespoon of the olive oil to the skillet and heat it over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is soft but not browned. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the pan to stop the garlic browning, and the remaining tablespoon of olive oil, then stir in the spinach and the remaining 1/2 teaspoon of the salt. Cook, stirring often, until the spinach is wilted and the water in the pan evaporates, about 2 minutes. Spread this frittata filling evenly in the skillet and layer with the chicken sausage.
- Pour the egg-milk mixture over the frittata filling and use a silicone spatula to scrape the sides of the pan and gently pull eggs from the edges toward the middle so that soft curds form and the frittata begins to firm up.
- Give the pan a couple of good shakes to release the frittata from the pan bottom (the top of the frittata will still be raw). Sprinkle the olives and feta over the eggs. Transfer the skillet to the oven and cook until the fritatta is mostly dry (the feta will release some liquid--this is fine--but just be sure the egg is completely cooked) and lightly browned on top, 5 to 7 minutes.
- Let rest 5 minutes, then slide the frittata onto a large plate and sprinkle with flaky sea salt and pepper to taste. Top with more feta, parsley and olive oil. Slice into wedges and serve warm or at room temperature.
OLIVE FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.
OLIVE GARDEN PASTA FRITTATA
I received an email this morning with a couple Olive Garden Copycat Recipes in it. This is one of them.
Provided by senseicheryl
Categories Spaghetti
Time 1h
Yield 1 1.5 quart baking dish, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.
- Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.
- Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine.
- Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.
- Bake for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata sit in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.
Nutrition Facts : Calories 767.7, Fat 37.8, SaturatedFat 18.1, Cholesterol 359.9, Sodium 484.1, Carbohydrate 75.9, Fiber 3.3, Sugar 2.9, Protein 29.8
THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Provided by Chef John
Categories Omelets
Time 1h20m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g
OLIVE-POTATO FRITTATA
This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.
Provided by PalatablePastime
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
- Lift lid and season with salt and pepper.
- With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
- While potatoes are cooking, beat eggs in a bowl with oregano and salt.
- Pour the eggs over the potatoes when the potatoes have become tender.
- Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
- Sprinkle frittata with feta and parmesan cheeses.
- Place frittata under the broiler and cook for 1-2 minute or until top is set.
- Cut frittata into wedges and serve hot.
More about "olive frittata recipes"
TOMATO & OLIVE DINNER FRITTATA RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Frittata RecipesCalories 217 per servingTotal Time 40 mins
- Preheat broiler. In an 8-inch broiler-proof nonstick skillet, cook sweet pepper and onion in hot oil over medium heat for 5 minutes or just until tender, stirring occasionally. Meanwhile, in a medium bowl combine eggs, half of the cheese, the parsley, oregano and black pepper.
- Pour egg mixture over the pepper mixture in skillet. Stir in olives. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomato slices on top of egg mixture. Sprinkle with remaining cheese.
- Broil 4 to 5 inches from the heat for 2 to 3 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges to serve. Serve with baguette slices.
MUSHROOM-OLIVE FRITTATA RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Frittata RecipesCalories 165 per servingTotal Time 40 mins
- Preheat broiler. In a broilerproof medium nonstick skillet, heat oil over medium heat. Add mushrooms to skillet; cook for 3 minutes, stirring occasionally. Add Swiss chard and shallot. Cook about 5 minutes or until mushrooms and chard are tender, stirring occasionally.
- Meanwhile, in a medium bowl, whisk together eggs, egg whites, rosemary, pepper and salt. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set and surface is just slightly moist.
- Sprinkle with olives; top with cheese. Broil about 4 inches from the heat about 2 minutes or until top is lightly browned and center is set. Let stand for 5 minutes before serving.
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