GARDEN CHEDDAR FRITTATA
The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I've made it with goat cheese, too, and it's delicious. You can also use other vegetables if you like. -Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside., In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese., Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.
Nutrition Facts : Calories 251 calories, Fat 16g fat (8g saturated fat), Cholesterol 307mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
BACON AND POTATO FRITTATA
Make and share this Bacon and Potato Frittata recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place bacon in 10-inch nonstick skillet over medium-high heat.
- Cook, stirring occasionally, until browned, 5 minutes.
- Add potatoes and onion; cover.
- Cook, stirring occasionally, until tender, 6-7 minutes.
- Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.
- Add to skillet, cover.
- Over medium heat, cook until set, 8-10 minutes.
- Remove from heat.
- Sprinkle with remaining cheese; cover.
- Let stand until cheese is melted, 2-3 minutes.
MUSHROOM-CHEDDAR FRITTATA
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
- Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
- Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
CHEDDAR, BACON & POTATO FRITTATA
When it comes to easy, family-pleasing dishes, it's hard to beat a frittata! This one is made with new red potatoes, shredded cheddar and bacon bits.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place potatoes in 9-inch pie plate sprayed with cooking spray; top with cheese, bacon and onions.
- Whisk eggs and milk in medium bowl until blended. Add MIRACLE WHIP and pepper; mix well. Pour over potato mixture.
- Bake 25 to 30 min. or until center is set. Let stand 10 min. before cutting into wedges to serve.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
BACON POTATO FRITTATA
This is a very tasty alternative to a usual "run of the mill" omelette. My mother found this recipe in "Hometown Cooking" (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes.
Provided by Kibbie
Categories One Dish Meal
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using a large, nonstick skillet, cook bacon pieces until crisp.
- Reserve 2 T. of bacon drippings.
- Drain bacon pieces on paper towel.
- Add potato slices to skillet with reserved bacon drippings.
- Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
- Turn potato slices over and turn down heat to prevent over-browning (if necessary).
- In large bowl, beat eggs, milk, pepper, and salt until combined.
- Stir in cheese, green onion, and basil.
- Set aside.
- Spread cooked potatoes in an even layer over the bottom of skillet.
- Sprinkle the bacon over the potatoes.
- Pour in egg mixture.
- Cover, reduce heat to medium low.
- Cook 15 to 20 minutes until top surface of egg is set.
- Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
- Loosen edges of frittata from pan, carefully invert onto large serving plate.
- Cut into wedges.
- Put a dollop of sour cream or salsa on top right before serving, if desired.
POTATO AND CHEESE FRITTATA
This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.
Provided by DONSSWEETY
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
- Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 35.6 g, Cholesterol 204.1 mg, Fat 17.7 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 6.2 g, Sodium 286 mg, Sugar 3.2 g
POTATO-CHEDDAR FRITTATA
Steps:
- Preheat broiler. In a large bowl, whisk the first 8 ingredients. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add potatoes with onion; cook and stir until tender, 3-4 minutes. Reduce heat; pour in egg mixture. Cook, covered, until nearly set, 5-7 minutes., Broil 3-4 in. from heat until eggs are completely set, 2-3 minutes. Let stand 5 minutes. Cut into wedges.
Nutrition Facts :
SPINACH AND POTATO FRITTATA
This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.
Provided by Cheryl Leiser Harding
Categories Breakfast and Brunch Potatoes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
- In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g
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