VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
VEGGIE FRITTATA
This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
- While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
- When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
- To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
- Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
- Cut into wedges and serve.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.4 g, Cholesterol 280.5 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 151.6 mg, Sugar 1.4 g
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
VEGGIE FRITTATA
This recipe comes from an Argentinian grocery store booklet. In America this is more of a breakfast dish. In Argentina we never have it for breakfast (we are to busy eating those fabulous Argentinian pastries) it is usually lunch or a light dinner, accompanied by a salad.
Provided by MsPia
Categories Breakfast
Time 43m
Yield 1 fritatta, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
- Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
- Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
- Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
- Agitate the pan so that the mixture extends evenly.
- Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
- Pour back into pan and cook for an extra 2 or 3 minutes.
- Eggs are better pale than golden.
Nutrition Facts : Calories 544.7, Fat 43.7, SaturatedFat 10.6, Cholesterol 479.9, Sodium 801.7, Carbohydrate 17.5, Fiber 3.1, Sugar 6.1, Protein 22.1
CHEESY VEGETABLE FRITTATA
A simple side of fresh fruit makes a perfect refreshing counterpart to this cheesy, flavorful egg bake packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Try swapping in your favorite egg substitute if you're cutting the fat in your diet.-Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 587mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
VEGETABLE FRITTATA
Make and share this Vegetable Frittata recipe from Food.com.
Provided by Susie in Texas
Categories Breakfast
Time 21m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138.7, Fat 12, SaturatedFat 3, Cholesterol 162.4, Sodium 211.5, Carbohydrate 2.8, Fiber 0.6, Sugar 1.4, Protein 5.3
VEGGIE FRITTATA
Provided by Food Network
Time 35m
Yield 6 Servings
Number Of Ingredients 8
Steps:
- 1.Heat the oven to 400°F.
- 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat.
- 3.Add the onion and cook for 2 minutes, stirring occasionally.
- 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally.
- 5.Pour the vegetables into the pie plate.
- 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended.
- 7.Pour the egg mixture over the vegetables.
- 8.Bake the frittata for 15 to 20 minutes or until set, sprinkling with the Cheddar cheese during the last 5 minutes of baking.
- 9.Let the frittata stand for 5 minutes before slicing and serving.
More about "veggie frittata recipes"
VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 41 minsServings 4Published 2013-02-15
- Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
- Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
- Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.
STOVETOP VEGGIE FRITTATA RECIPE | EATINGWELL
From eatingwell.com
- Heat oil in an 8-inch nonstick skillet over medium-high heat. Add scallion whites, frozen veggies (do not thaw), and salt; cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in scallion greens.
- Pour eggs evenly over the vegetables and sprinkle with cheese. Cover tightly with a lid or foil and remove from heat. Let stand until the frittata is set and firm, 4 to 5 minutes.
LOADED VEGGIE FRITTATA - ABERDEEN'S KITCHEN
EASY GARDEN VEGGIE FRITTATA RECIPE {HIGH PROTEIN ...
From healthyfitnessmeals.com
- Add the red onion to the pan and cook, stirring occasionally, for 3-4 minutes or until onion has softened.
VEGETABLE VEGAN FRITTATA - THE SIMPLE VEGANISTA
From simple-veganista.com
- Saute: Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two. Season with salt and pepper to taste.
- Tofu egg: In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.
VEGETABLE FRITTATA - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
- Preheat oven to 375. Spray a 9-inch deep dish pie pan -- or springform pan -- with non-stick cooking spray.
- Heat olive oil in a sauté pan over medium heat. Saute the chopped veggies for 5-7 minutes, until tender. Alternatively, you can do it my mom’s way: Combine the veggies in a microwave-safe bowl, cover and microwave for 5 minutes, until tender. Drain.
EASY VEGETABLE FRITTATA - FEELGOODFOODIE
From feelgoodfoodie.net
- Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
- Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
CHICKPEA FLOUR FRITTATA - EGGLESS VEGAN FRITTATA - VEGAN RICHA
From veganricha.com
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).
- Batter: In a blender, combine the flour, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth.)
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
MY FAVORITE VEGGIE FRITTATA - EAT YOURSELF SKINNY
From eatyourselfskinny.com
- In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.
- In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
VEGGIE FRITTATA - BETTER HOMES & GARDENS
From bhg.com
- Preheat broiler. In a large saucepan, cook orzo in 4 cups boiling lightly salted water according to package directions; drain. Meanwhile, in a large oven-going skillet cook chopped peppers in hot oil over medium-high heat until tender. Stir in orzo.
- In a large bowl beat together eggs and milk. Stir in olives, basil, salt, and pepper. Pour over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the skillet edge, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Reduce heat as necessary to prevent overcooking.
- Broil 4 to 5 inches from heat for 3 minutes or until top is set. Sprinkle with cheese. Cover and let stand 5 minutes.
THE BEST VEGAN FRITTATA - SHANE & SIMPLE
From shaneandsimple.com
- Add tofu, tapioca flour, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and unsweetened almond milk to a food processor and blend until it’s smooth and creamy.
- Preheat a nonstick skillet over medium heat and cook the onions and mushrooms until soft. Usually just 1-2 minutes. Toss in the red bell pepper and cook for 30-45 seconds. Finally, add the chopped spinach and cook until it starts to wilt.
VEGAN FRITTATA - LOVING IT VEGAN
From lovingitvegan.com
- Add the firm tofu to a food processor along with the cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, black salt (kala namak) and soy milk and process until smooth. Set aside.
- Now add the chopped onion and crushed garlic to a pan* with the olive oil and sauté until softened.
VEGAN FRITTATA RECIPE - VEGGIE SOCIETY
From veggiesociety.com
- Preheat a 10 inch cast iron skillet over medium heat and sear the smoky tempeh until golden. Use a spoon and transfer to a bowl and set a side.
- Add a light drizzle of olive oil to the skillet (or veggie stock for WFPB Plantricious compliance) and sautee the onion with a pinch of salt until softened and starts to get some color.
- Add the broccoli florets, bell pepper and tougher parts of the bok choy. Cook until it al dente or soft to your liking.
HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
- Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:
- Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
THE BEST VEGAN FRITTATA | EGG-FREE ... - ELAVEGAN | RECIPES
From elavegan.com
- Start by heating oil in an oven-proof skillet. Also, grease the sides of the skillet. Add onion, peppers, and sweet potato. Fry over medium heat for about 5-6 minutes stirring occasionally. Also add zucchini, tomato, peas, and garlic. Fry for a further 3-4 minutes, then turn off the heat.
- Make the batter in a medium to a large bowl. Add chickpea flour, tapioca flour, nutritional yeast, baking powder, and all spices. Stir with a whisk to combine. Then add water in 3 portions, stirring continuously until there are no lumps.
- Follow the same steps above but instead of baking it in the oven, cover the skillet with a lid. Cook on low to medium heat for about 12-15 minutes.
VEGETABLE FRITTATA {HEALTHY} - IFOODREAL.COM
From ifoodreal.com
- Preheat 10" cast iron skillet on medium heat and swirl oil to coat. Add onion and cook for 3 minutes, stirring occasionally.
- Add vegetables, and cook for 5 more minutes, stirring occasionally. In the meanwhile, preheat oven to 400 degrees F.
VEGETABLE FRITTATA « ROASTED VEGETABLE FRITTATA RECIPE ...
From cleananddelicious.com
- Place chopped onion, peppers, zucchini, garlic in a large bowl. Drizzle with avocado oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 30 minutes, flipping the vegetables half way through.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #omelets-and-frittatas #breakfast #eggs-dairy #easy #cheese #eggs #south-american #dietary #argentine #low-carb #low-in-something #number-of-servings
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