POTATO AND CHEESE FRITTATA
This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.
Provided by DONSSWEETY
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
- Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 35.6 g, Cholesterol 204.1 mg, Fat 17.7 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 6.2 g, Sodium 286 mg, Sugar 3.2 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
POTATO SAUSAGE FRITTATA
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo-the sky's the limit!
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
NAN'S POTATO AND EGG FRITTATA
A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!
Provided by Nan
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 27m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
- When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
- When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 17.2 g, Cholesterol 279 mg, Fat 14.3 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 109.3 mg, Sugar 1.3 g
POTATO FRITTATA
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pat dry the potatoes and onions.
- In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
- In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
- Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
- Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
- Transfer to a plate and cut into wedges. Sprinkle with parsley.
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.
BAKED POTATO FRITTATA
Make and share this Baked Potato Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In bowl, combine potatoes, 1 tablespoons olive oil, salt and pepper to taste. Transfer to baking sheet; bake, stirring occasionally, until tender, about 30 minutes. Let cool 30 minutes.
- In large, deep, nonstick skillet over medium-high heat, cook bacon until crisp, about 10 minutes. Drain on paper towels, DIscard fat in skillet. Crumble 2 tablespoons of cooked bacon and reserve for garnish.
- Increase oven temperature to 500 degrees.
- In large bowl, whisk eggs, salt, pepper, 1 cup cheese and 1/4 cup chives. Heat 2 teaspoons olive oil in same skillet over medium high heat. Add potatoes and diced bacon to pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes, then cook 4-6 minutes more.
- Reduce heat to medium low, cover skillet and cook until eggs are set, about 6 minutes. Uncover pan, sprinkle with remaining cheese. Bake in pre-heated oven 4-5 minutes. Slide onto seving plate or cut in wedges and serve from skillet. Garnish with reserved bacon and chives. Serve with sour cream.
Nutrition Facts : Calories 247.9, Fat 16.7, SaturatedFat 5.6, Cholesterol 246.8, Sodium 187.9, Carbohydrate 13.4, Fiber 1.6, Sugar 1.3, Protein 10.8
POTATO AND BACON FRITTATA BAKE
This is great for a light dinner, served with a crusty bun. You can bake the frittata in a glass baking dish instead of a saute pan if desired
Provided by Kittencalrecipezazz
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
- Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
- Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
- Set the oven to 350 degrees.
- In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
- Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
- Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).
BAKED LEEK, POTATO, AND PARMESAN FRITTATA
Served warm or cold, this comforting dish works for almost any occasion.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
- Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.
Nutrition Facts : Calories 192 g, Cholesterol 222 g, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, Sodium 413 g
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
POTATO FRITTATA
Provided by Florence Fabricant
Categories dinner, appetizer, main course, side dish
Time 45m
Yield 6 appetizer or luncheon servings
Number Of Ingredients 8
Steps:
- Scrub the potatoes, quarter them and place them in a pot with enough water to cover them. Bring to a boil and cook until they are tender, about 25 minutes. Allow them to cool briefly, peel them and slice them.
- Beat the eggs and egg whites with the salt and pepper. Stir in the cheese, herbs and sun-dried tomatoes.
- Heat half the oil in a 12-inch skillet or use two 8- to 9-inch skillets. Nonstick skillets will make this recipe easier to prepare. Spread the potato slices in the oil and cook them until they begin to brown, then turn them so the other side browns lightly. Season them with salt and pepper. Be sure none are sticking to the bottom of the pan.
- Add the remaining oil to the pan or pans and when it is hot, add the egg mixture. Cook over medium heat until the eggs are lightly browned on the bottom. Loosen the eggs around the edges and shake the pan to make sure the frittata is loose in the pan. Flip it over by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan. Cook the frittata another few minutes. Instead of flipping the frittata, the top side of it can be lightly browned under a broiler. Either transfer the frittata to a serving platter or serve it directly from the pan.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams
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