BROCCOLI AND CHEDDAR FRITTATA
This simple baked egg dish is the perfect way to use up leftover cooked veggies like broccoli. Cheddar is nice, but you can use whatever shredded cheese you have on hand.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the broccoli, Cheddar and cayenne.
- Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let rest for 5 minutes before sliding carefully onto a cutting board. Cut into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges if using.
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 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 :
PRESSURE COOKER DENVER OMELET FRITTATA
Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. , Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.
Nutrition Facts : Calories 320 calories, Fat 19g fat (7g saturated fat), Cholesterol 407mg cholesterol, Sodium 822mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
BROCCOLI-CHEDDAR FRITTATA
A frittata is an excellent way to sneak veggies into your family's diet, and in this recipe, the veggie is broccoli. Also, thawed, diced hash brown potatoes speed up the cook time and the prep time, too. If you want more color on top of the frittata, shorten the baking time by a couple of minutes, and use the broiler to achieve the color you want. For breakfast or brunch, fresh fruit or baby tomatoes make a great side.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
- Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
- Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
- Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
- Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
- Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 6.2 g, Cholesterol 42.5 mg, Fat 15.2 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 8.5 g, Sodium 261.3 mg, Sugar 0.8 g
SLOW-COOKER FRITTATA PROVENCAL
This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 3h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.
Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 338mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
POTATO FRITTATA
In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
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