Annas Ultimate Frittata Recipes

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ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

Provided by Ina Garten

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese

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.

THE ULTIMATE BREAKFAST FRITTATA



The Ultimate Breakfast Frittata image

This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.

Provided by Sackville

Categories     Breakfast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 potatoes, cubed
6 strips bacon, cut into bite-sized pieces
1 onion, chopped
4 mushrooms, sliced
4 eggs, beaten
1/2 cup cheddar cheese, grated
1 pinch dill or 1 pinch other herbs
salt and pepper
1 teaspoon olive oil

Steps:

  • Boil potatoes in a small saucepan until tender.
  • Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
  • Drain potatoes and put into frying pan, cooking for another 2 minutes.
  • Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
  • Season with herbs, salt and pepper, to taste.
  • Let cook for 2 minutes or until eggs start to set.
  • Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
  • Serve with a tall glass of orange juice and some toast.

BANANA FRITTATA



Banana Frittata image

This is a recipe that children are sure to love. You can also make it with apples instead of bananas.

Provided by nausheen

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 30m

Yield 3

Number Of Ingredients 8

½ cup all-purpose flour
1 pinch salt
2 tablespoons white sugar
¼ cup milk
2 eggs
2 large bananas, sliced
2 tablespoons vegetable oil
½ tablespoon butter

Steps:

  • In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.
  • Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown, turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 46.1 g, Cholesterol 130.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 4.1 g, Sodium 70 mg, Sugar 20.7 g

ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY



Ultimate Italian Frittata Recipe by Tasty image

Here's what you need: medium russet potatoes, large vidalia onion, medium red bell peppers, large portobello mushroom, extra virgin olive oil, salted butter, salt, pepper, fresh basil, large eggs, half & half, salt, pepper, adobo, fresh basil, parmesan cheese, fresh mozzarella cheese

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 17

2 medium russet potatoes
1 large vidalia onion
2 medium red bell peppers
1 large portobello mushroom
4 ½ tablespoons extra virgin olive oil
1 salted butter
2 tablespoons salt
2 tablespoons pepper
2 tablespoons fresh basil, chopped
6 large eggs
2 tablespoons half & half
½ teaspoon salt
1 teaspoon pepper
½ teaspoon adobo
1 tablespoon fresh basil
1 teaspoon parmesan cheese
¼ cup fresh mozzarella cheese, diced

Steps:

  • On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
  • Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
  • Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
  • Place into a 425°F oven for approximately 35-40 minutes.
  • Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
  • Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
  • Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
  • In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
  • While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
  • Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
  • In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
  • Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
  • Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
  • Cook on a medium-low flame for 12-15 minutes.
  • Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
  • Let cool slightly, slice and serve.
  • Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 42 grams, Fat 49 grams, Fiber 5 grams, Protein 19 grams, Sugar 8 grams

ANNA'S ULTIMATE FRITTATA



Anna's Ultimate Frittata image

Make and share this Anna's Ultimate Frittata recipe from Food.com.

Provided by bananna133

Categories     Breakfast

Time 10m

Yield 4-6 slices, 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
3 cups hash brown potatoes (frozen & thawed)
4 eggs
1/4 cup milk
1/4 teaspoon baking powder
1/4 teaspoon pepper
1 pinch salt
1 tablespoon parsley
1/3 cup tomatoes (chopped)
2 tablespoons green onions (chopped)
1/2 cup shredded cheese
1/4 cup chopped ham
1/2 teaspoon italian seasoning

Steps:

  • Set oven to 400*.Put oil on skilletand brown the hash browns potatoes.Mix egg, milk, salt, pepper and baking powder. Whisk. Put egg mixture into cooked hashed browns. Add cheese, tomato, green onion, and italian seasoning. Put the skillet in the oven for 5-10 minute. top with parsley.

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