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
VEGETABLE FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
- Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
- Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
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.
EASY VEGETABLE FRITTATA
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it's supposed to be done. Perfectly cooked frittatas look barely set on top and tremble - like jello - after giving the pan a gentle shake.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 40m
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
- Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
- Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
- Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
- Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
- When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
- Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles - like jello - when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
- Serve the frittata hot or cold with fresh herbs on top.
Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, Fat 21.4g, SaturatedFat 9.6g, Cholesterol 346.2mg, Sodium 559.8mg, Carbohydrate 4g, Fiber 0.8g, Sugar 2.6g, Protein 17.4g
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.
VEGETABLE FRITTATA
Like a lot of recipes - the more you make this one the easier it becomes. This is my favorite dish - it is so delicious and the leftovers are great!
Provided by Babs in Toyland
Categories Breakfast
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease the bottom and sides of a 10 inch springform pan.
- (A 13 X 9 baking dish will work if you don't have a springform pan).
- Heat oil in a large pot over medium/high heat.
- Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
- While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
- Season with salt and pepper.
- Stir in the bread cubes, cream cheese and swiss cheese.
- Add the sauteed vegetables to the egg mixture and stir until well combined.
- Pour into prepared pan and pack the mixture in tightly.
- Place the pan on a baking sheet to catch any drippings.
- Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
- If the top is getting too brown, cover with aluminum foil while baking.
- Serve the frittata hot, at room temperature or cold.
- It can also be reheated in a 350 degree oven until warmed through about 15 minutes.
Nutrition Facts : Calories 518.5, Fat 31, SaturatedFat 15, Cholesterol 224.8, Sodium 541.2, Carbohydrate 39.8, Fiber 3.8, Sugar 4.8, Protein 21.7
MORE-VEGETABLE-THAN-EGG FRITTATA
This simple frittata - just eggs, vegetables, fresh herbs and a little Parmesan if you're feeling luxurious - is proof that eating well doesn't have to be deprivational. It can also be delicious.
Provided by Mark Bittman
Categories breakfast, dinner, quick, weeknight, main course
Time 30m
Yield 2 or 4 servings
Number Of Ingredients 7
Steps:
- Put olive oil in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
- When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
- Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams
VEGETABLE FRITTATA WITH ROASTED POTATOES AND GARLIC
Frittatas are great warm or at room temperature, making this a smart meal for a busy night when not everyone in the family can sit down to dinner at the same time.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through.
- Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium. Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes. Add broccoli and tomato, and season with salt and pepper. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes.
- Transfer skillet to upper rack in oven and bake until slightly puffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges and serve with potatoes and garlic.
Nutrition Facts : Calories 500 g, Fat 30 g, Fiber 5 g, Protein 30 g, SaturatedFat 13 g
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.
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- Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
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