Vegetable Stovetop Frittata Recipes

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Steps:

• Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
• In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
• Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
• Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
• Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add potatoes and franks; cook 5 min. or until potatoes are browned, stirring occasionally.
• Beat eggs, milk and mustard with whisk until well blended; pour over potato mixture. Cover; cook on low heat 8 min. or until center is set.
• Top with cheese; cook, covered, 1 to 2 min. or until melted.

Steps:

• Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
• Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
• Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

Steps:

• In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes.
• Add zucchini, cook covered 4 minutes.
• Add garlic, salt and tomato, cook stirring, 5 minutes.
• Transfer to bowl.
• Cool.
• Add eggs.
• Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet.
• Add egg mixture, cook 3-5 minutes till underside is set.
• Bake preheated 400 degrees F oven for 1 to 2 minutes till puffed and golden.
• Cut into wedges.