SPRING VEGETABLE FRITTATA
Enjoy this quick and easy vegetable frittata - ready in 35 minutes. Perfect for breakfast in spring!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring frequently. Stir in bell pepper; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally. Stir in egg product.
- Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.
Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 225 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
SPRING VEGETABLE FRITTATA
I got this recipe from Cooking at Home, from the Culinary Institute of America. I'm posting it for ZWT4. This is a classic recipe, makes an easy brunch or supper.
Provided by MamaJ
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil peas, carrots and asparagus until tender, drain well and set aside.
- Cook bacon in an ovenproof skillet over low heat until crisp.
- Remove with slotted spoon and place on paper towels to drain.
- Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons.
- Increase heat to medium/low and add the onion.
- Cook until transparent, stirring occasionally.
- Add vegetable mixture to onions and cook for another 10 minutes.
- Meanwhile, in another bowl, beat eggs and salt and pepper together.
- Pour over mixture in skillet and add bacon crumbles. Stir gently.
- Preheat broiler.
- Reduce heat and cover eggs. Cook until almost set.
- Remove lid and place under broiler until eggs are lightly browned (about 3 minutes).
- Remove from oven and cut into wedges.
- **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.
Nutrition Facts : Calories 289.8, Fat 20.3, SaturatedFat 6.5, Cholesterol 438.4, Sodium 342.9, Carbohydrate 9.1, Fiber 2.3, Sugar 4, Protein 17.2
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
SPRING VEGETABLE FRITTATA (LOW FAT/LOW CAL)
This is good and very low in calories, fat and cholesterol -- using egg beaters/egg substitute -- if using real eggs - it equals to about 8 eggs. Recipe source: Ladies Home Journal (April '09)
Provided by ellie_
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350-degrees F.
- Spray a 2-quart baking pan with Pam (my pan was 13x10).
- In a large saucepan over high heat bring 1 inch of water to a boil. Add vegetables (asparagus - onion). Cover and simmer until tender. Drain.
- Stir in roasted peppers. Spread vegetable mixture in prepared pan.
- Sprinkle with half of the mozzarella.
- In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
- Pour egg mixture over vegetables.
- Bake for 35 minutes or until puffed.
- Sprinkle with remaining cheeses and let stand 10 minutes before serving.
Nutrition Facts : Calories 68.3, Fat 0.8, SaturatedFat 0.4, Cholesterol 2, Sodium 440.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 8.9
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