EASY OVEN BAKED FRITTATA
Steps:
- Pre-heat oven to 350F (180C).
- In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
- While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
- Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 3 g, Protein 17 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 428 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BAKED FRITTATA PRIMAVERA
Celebrate asparagus season with this awesome Baked Frittata Primavera. All you need for this baked frittata are 4 ingredients and 10 minutes to prepare it.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.
- Whisk eggs and water until blended. Place cream cheese over vegetables in skillet; cover with eggs.
- Bake 30 min. or until frittata is puffed and golden brown.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 8 g
BAKED PASTA PRIMAVERA
Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
- Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
- Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
- Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 30.2 g, Cholesterol 25.9 mg, Fat 11.5 g, Fiber 3.2 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 368.5 mg, Sugar 4.9 g
LOADED BAKED FRITTATA
Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.
Provided by Genevieve Ko
Categories breakfast, brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
- Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
- Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
- Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
- Cut into wedges to serve warm or at room temperature.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams
EASY OVEN FRITTATA
Sure to become a firm family favourite, this dish is packed with peas, sweetcorn and peppers - it'll help you get your 5-a-day
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Snack
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
- Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
- Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.
Nutrition Facts : Calories 277 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.72 milligram of sodium
BAKED FRITTATA
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown.
- Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
- Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm.
- Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.
FRITTATA PRIMAVERA
We love different kinds of Frittatas. I hope that you will enjoy this one. This makes 12 servings, It is good cold. Leave out the ham and you have a great vegetarian dish.
Provided by Barb G.
Categories Cheese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Melt butter in nonstick skillet.
- Cook potatoes, onions and mushrooms over medium heat until tender.
- Add asparagus pieces and ham, if using.
- Season with salt and pepper.
- Spread mixture into an oil-sprayed 9x13-inch baking dish.
- Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
- Pour egg mixture into baking dish.
- Top with asparagus tips.
- Bake 45 to 55 minutes until set in middle.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 285.6, Fat 20.5, SaturatedFat 11.1, Cholesterol 262.9, Sodium 336.9, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 17.6
BASIC BAKED FRITTATA RECIPE
Have you mastered the frittata yet? Baked frittatas make a great, easy meal any time of the day-even for a quick weeknight dinner.
Provided by Cookie and Kate
Categories Main
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here's a photo that demonstrates how to line the square dish).
- In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
- Pour the mixture into the springform pan or baking dish.
- Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.
Nutrition Facts : ServingSize 1 of 4 servings (frittata made 1/2 cup shredded cheddar, 2T milk, 1/4t salt, no add-ins), Calories 167 calories, Sugar 0.7 g, Sodium 347.3 mg, Fat 11.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 1.4 g, Fiber 0 g, Protein 12.9 g, Cholesterol 293.1 mg
FRITTATA PRIMAVERA
Make and share this Frittata Primavera recipe from Food.com.
Provided by Philadelphia Cream
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- HEAT oven to 350°F.
- COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minute or until crisp-tender.
- BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.
- BAKE 30 minute or until frittata is puffed and golden brown.
- Variation: If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.
- Creative Leftovers: A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!
- Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
- Nutrition Information Per Serving: 130 calories, 10g total fat, 4.5g saturated fat, 0g trans fat, 230mg cholesterol, 270mg sodium, 2g carbohydrate, less than 1g dietary fiber, 1g sugars, 8g protein, 15%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.
Nutrition Facts : Calories 130.5, Fat 9.7, SaturatedFat 4.3, Cholesterol 201.6, Sodium 263, Carbohydrate 3, Fiber 1, Sugar 1.7, Protein 8.1
BAKED ZITI PRIMAVERA
This is a vegetarian baked ziti recipe that I created for a Cub Scout potluck banquet, hence the large serving size.
Provided by kitchengal
Categories World Cuisine Recipes European Italian
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.
- Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
- Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.
- Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.7 g, Cholesterol 13.9 mg, Fat 8.1 g, Fiber 5.4 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 473.5 mg, Sugar 9.4 g
More about "baked frittata primavera recipes"
OVEN BAKED FRITTATA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
HEALTHY VEGETABLE FRITTATA RECIPE - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED) - COOKIE …
From cookieandkate.com
OVEN-BAKED FRITTATA RECIPE - TESCO REAL FOOD
From realfood.tesco.com
10 BEST BAKED VEGETABLE FRITTATA RECIPES | YUMMLY
From yummly.com
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
BAKED PASTA PRIMAVERA | WILLIAMS SONOMA
From williams-sonoma.com
EASY PASTA PRIMAVERA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
FRITTATA PRIMAVERA | TOUFAYAN BAKERIES | PITA BREAD BAKERY
From toufayan.com
EASY BAKED VEGETABLE FRITTATA RECIPE - LIVE EACH DAY
From liveeachday.com
HOW TO MAKE A BAKED FRITTATA - LA CUCINA ITALIANA
From lacucinaitaliana.com
OVEN BAKED EGG FRITTATA – MELANIE COOKS
From melaniecooks.com
BAKED ROSEMARY OLIVE FRITTATA RECIPE - SERIOUS EATS
From seriouseats.com
BAKED FRITTATA PRIMAVERA | RECIPE | FRITTATA RECIPES, RECIPES, BAKED ...
From pinterest.co.uk
BASIC BAKED FRITTATA RECIPE (PLUS VARIATIONS!)
From thestayathomechef.com
BAKED VEGETABLE FRITTATA RECIPE | FEASTING AT HOME
From feastingathome.com
FRITTATA PRIMAVERA RECIPE WITH LOTS OF VEGGIES AND CHEESE
From homecookingadventure.com
BAKED VEGETABLE FRITTATA – SUPPER WITH MICHELLE
From supperwithmichelle.com
FRITTATA PRIMAVERA - 10 TO 12 SERVINGS RECIPE - CUISINART.COM
From cuisinart.com
FRITTATA PRIMAVERA RECIPE - DELISH
From delish.com
FRITTATA PRIMAVERA | RECIPES, FOOD, COOKING
From pinterest.co.uk
FRITTATA PRIMAVERA - 12 SERVINGS RECIPE - CUISINART.COM
From cuisinart.com
GORGEOUS FRITTATA RECIPE: OVEN-BAKED IN 30 MIN! - UNO CASA
From unocasa.com
BAKED FRITTATA WITH PEAS AND PANCETTA - COOKING WITH NONNA
From cookingwithnonna.com
EASY RECIPE FOR BAKED FRITTATA ~ COOKING VIDEO - AMYCASEYCOOKS
From amycaseycooks.com
BASIC BAKED FRITTATA RECIPE (PLUS VARIATIONS!) - YOUTUBE
From youtube.com
FRITTATA PRIMAVERA - RECIPE | COOKS.COM
From cooks.com
EASY SPINACH FRITTATA - THE CLEVER MEAL
From theclevermeal.com
10 BEST BAKED FRITTATA RECIPES | YUMMLY
From yummly.com
BAKED FRITTATA PRIMAVERA | RECIPE | FRITTATA RECIPES, RECIPES, BAKED ...
From pinterest.com
FRITTATA PRIMAVERA RECIPE - MOM KNOWS IT ALL - FROM VAL'S KITCHEN
From fromvalskitchen.com
BAKED FRITTATA PRIMAVERA - RECIPESRUN
From recipesrun.com
FRITTATA RECIPE {EASY OVEN METHOD} - COOKING CLASSY
From cookingclassy.com
OVEN BAKED FRITTATA - 54 RECIPES | WOOLWORTHS
From woolworths.com.au
FRITTATA PRIMAVERA - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love