HERBY GREENS AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
- Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
- Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
- Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.
TOMATO FRITTATA TO GO
Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata that tastes terrific cold.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 6
Steps:
- Beat the eggs in a bowl with the milk and salt and pepper to taste. Beat in the marinara sauce and the Parmesan.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO FRITTATA WITH FRESH MARJORAM OR THYME
One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, appetizer, main course
Time 45m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Divide the tomatoes into two batches. Slice one batch into rounds (about 1/3 inch thick), and seed and chop the other batch. Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.
- Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme. Stir in the chopped tomatoes.
- Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand, so as to let layers of eggs form during the first few minutes of cooking. Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan. (Use a pizza pan if you don't have a lid that will fit your skillet.) Cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesn't burn. (At most, it should brown very slightly and puff under the broiler.) Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for 5 to 15 minutes. Sprinkle on the remaining marjoram or thyme. Loosen the edges with the spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO FRITTATA
You say tomato, I say Frittata. Tomatoes are so good for you. I found this recipe in a WebMD magazine at my Dr's office.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.
- In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.
- Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.
- While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.
- If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.
FRITTATA WITH TOMATOES, ONIONS AND BASIL
Steps:
- Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
- Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
- Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.
PEA, FETA & SUMMER HERB FRITTATA
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Provided by Lucy O'Reilly
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
TOMATO-HERB VINAIGRETTE
This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.
Provided by Jenny
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.5 g, Fat 27.1 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 149.8 mg, Sugar 1.5 g
CRABMEAT FRITTATA WITH TOMATOES AND HERBS
Here's a delightful open-faced omelet -- perfect for brunch -- that uses fresh crabmeat as its star ingredient!
Provided by Grace Lynn
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk the eggs until frothy and season with half the salt and pepper.
- In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat.
- Add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated.
- Stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through.
- Stir the eggs into the skillet.
- Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame.
- The eggs will begin to form small curds.
- Continue stirring and shaking until the eggs are set but still somewhat soft on top.
- Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate.
- Cover the frittata with another dinner plate and invert the plates.
- Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes.
- The cooked frittata should be golden brown on both sides.
- Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.
Nutrition Facts : Calories 282.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 573, Sodium 781.5, Carbohydrate 5.4, Fiber 1, Sugar 2.6, Protein 26.9
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- Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic, and parsley and sauté until the parsley starts to wilt, about 30-60 seconds. Add the tomatoes and sauté until they soften but do not fall apart, about 2-3 minutes. Season with the salt and pepper, mix well, and transfer to a bowl to cool.
- In a small mixing bowl, whisk together the eggs, Parmesan, thyme, oregano, salt, and pepper. Set aside.
- Heat a large, nonstick frying pan over medium-high heat. Add the olive oil and spread it evenly over the surface of the pan. Pour in the egg mixture. As the eggs begin to set around the edge of the pan, use a spatula to push the edges to the center and tilt the pan so that the raw egg fills in any bare sections. When the eggs begin to set, spoon the tomatoes on top, reduce the heat to medium, and continue sautéing until the frittata is almost set and the bottom is golden brown. Invert the frittata onto a large plate and slide it back into the pan top side down. Continue cooking until the bottom is just set, only about 30 seconds.
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