Oven Baked Western Frittata Recipes

Steps:

• Coat an oven proof skillet with cooking spray. Heat the skillet, then add olive oil. Cook onion and pepper until lightly browned, about 5-7 minutes.
• Whisk eggs and milk together. Add to skillet and cook for 1 minute without stirring. Remove from heat.
• Sprinkle egg mixture with cheese. Broil until cheese is browned and top of frittata is firm, about 1-2 minutes.
• Slice into 4 wedges and top with salsa.

Steps:

• Preheat oven to 350 degrees.
• In a medium sized skillet over medium high heat, fry the bacon until desired doneness in butter.
• Add the chopped vegetables and continue cooking until just softened.
• In the meantime, crack the eggs in a bowl, add half/half, salt and pepper to taste and whisk until combined.
• Pour mixture over the other ingredients in the skillet and cook until the bottom has just set.
• Place pan (with foil wrapped around the handle if not ovenproof) in the oven and bake for approximately 10 minutes or until the top is set.
• Watch closely!
• Cut into four wedges and serve hot.

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.

Steps:

• Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
• Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
• Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Spray or grease an 8 x 8 casserole.
• Place the potatoe slices on the bottom.
• Sprinkle 1/2 the cheese over protatoes.
• Mix together the eggs, sausage and vegetables; pour over the potatoes.
• Sprinkle the remaining cheese on top.
• Bake at 350 degrees for 30 minutes or until set.

Steps:

• Heat oven to 350°F.
• Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well.
• Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese.
• Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.

Steps:

• In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside., In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through. , Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Cut into four wedges.

Steps:

• In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine the eggs, cheese, ham and water. Pour over vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until set.