FRITTATA WITH SPRING VEGETABLES
Thick and hearty, Alex's frittata is like one big delicious egg-y pie. Serve as a meatless main for any meal of the day, and mix and match with your favorite cheeses and seasonal vegetables.
Provided by Alex Guarnaschelli
Categories main-dish
Time 43m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
- Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
- Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
- Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.
RISE AND SHINE EASY BREAKFAST FRITTATA-SCRAMBLE FOR ONE OR TWO!
Rise and shine! Here's a quick and easy hearty breakfast dish, that serves one or two. Delicious! Use ham or crisp crumbled bacon in place of the breakfast sausage links, if desired. Or make yours a vegetarian frittata. Recipe is easily doubled or tripled, to feed more people.
Provided by BecR2400
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a medium non-stick skillet, melt the butter and the olive oil over medium heat.
- Add the potatoes and peppers evenly in one layer into the pan; cook for about 5-7 minutes, turning once or twice.
- Next add the onions, tomatoes and sausages; cook and stir for 5 minutes until sausages are hot. Use a metal spatula to cut up the tomatoes and sausages into bite size pieces.
- In a small bowl, beat the eggs with a little water & add pepper to taste.
- Pour eggs all at once over the potato mixture in the pan, but do not stir.
- Cook for about two minutes until eggs are set, then off the heat, lift wtih a spatula and let uncooked eggs settle to bottom of pan. Sprinkle with cheese, and let rest a minute or two until the cheese melts. To serve, you may slice and serve the frittata, or stir gently for a frittata-scramble.
- Tip: traditionally a frittata is set under the broiler for the last 3-4 minutes, but I chose to skip this step as I like my eggs set but not dry. Be sure to use an oven-proof skillet if you choose to broil your fritatta.
- Turn out onto a plate and serve with a fresh snipped parsley garnish.
VEGETARIAN SLIDERS
These sliders are a quick and easy vegetarian appetizer or main dish. They are filled with gooey mozzarella cheese, tomatoes, basil, and garlic.
Provided by Marsha Pierce
Categories Appetizers and Snacks Cheese
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
- Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.
- Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.
- Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 45 g, Cholesterol 63.2 mg, Fat 7.4 g, Fiber 2.6 g, Protein 19.4 g, SaturatedFat 8.6 g, Sodium 411.6 mg, Sugar 1.6 g
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
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