Organic Mama Veggie Frittata Recipes
SPRING VEGETABLE FRITTATA FOR MOTHER
It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.
Provided by Chef John
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g
VEGGIE FRITTATA
This recipe comes from an Argentinian grocery store booklet. In America this is more of a breakfast dish. In Argentina we never have it for breakfast (we are to busy eating those fabulous Argentinian pastries) it is usually lunch or a light dinner, accompanied by a salad.
Provided by MsPia
Categories Breakfast
Time 43m
Yield 1 fritatta, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
- Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
- Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
- Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
- Agitate the pan so that the mixture extends evenly.
- Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
- Pour back into pan and cook for an extra 2 or 3 minutes.
- Eggs are better pale than golden.
Nutrition Facts : Calories 544.7, Fat 43.7, SaturatedFat 10.6, Cholesterol 479.9, Sodium 801.7, Carbohydrate 17.5, Fiber 3.1, Sugar 6.1, Protein 22.1
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