POTATO-BASIL FRITTATA
A frittata is great for a hearty breakfast or an easy winter lunch with a green salad, and the variations are endless. Frittatas are so much easier than making individual omelets because you can prepare the egg mixture a few hours ahead of time. Before guests arrive, all you have to do is saute the potatoes, then pour on the eggs and bake. A great lunch for everyone and no stress for the hostess!
Provided by Ina Garten
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.
BASIC FRITTATA
The frittata is an Italian dish that makes good use of whatever ingredients you have on hand. Sometimes referred to as an "egg pizza," the frittata has many variations. Try an all-vegetable version, or add chopped meat, seafood, or a combination of all three!
Categories Lunch
Time 28m
Yield Serves: 4
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
- Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
- Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
- Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
- Loosen around edge of frittata. Cut into wedges and serve.
Nutrition Facts :
BASIL FRITTATA
This is being posted for ZWT 2006 (Italian region). Frittatas are simply omelettes and this is a wonderful example of one. I love fresh basil and grow it every year and this is a great showcase for it. You can also add a little bit of Mozzarella cheese to this one to get that yummy stringy cheese thing going.
Provided by JanetB-KY
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the butter in a skillet, and cook the onions until they are golden and soft.
- Add this mixture to the potatoes; add in the ham and mix well.
- Beat the eggs together, and then pour this mixture into the bowl with the potatoes; season with salt and pepper, add in the cheese and basil and mix well.
- Heat the remaining butter in a nonstick skillet on medium; once it is foaming, add the potato egg mixture into the pan.
- Turn the heat to low and once the eggs have set, and the only remaining moistness is in the center, place the skillet under the broiler until the top is set and golden.
Nutrition Facts : Calories 636.9, Fat 40.4, SaturatedFat 22.1, Cholesterol 506.1, Sodium 699.9, Carbohydrate 42.3, Fiber 5.5, Sugar 3.9, Protein 27.3
TOMATO AND BASIL FRITTATA
I first saw this on the Two Fat Ladies cooking show. I don't know if this is exactly how they made it, but this is our version.
Provided by Mirj2338
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
- Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
- Add basil and cook 2 more minutes.
- Place in a bowl and let cool slightly.
- Clean out the pan and spray with nonstick spray.
- Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
- Pour the veggie mixture into the eggs and mix it up a bit.
- Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
- While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
- Great for weekend brunch!
- This serves 2 hungry folk or 4 not so hungry folk.
SAUSAGE FRITTATA
Delicious for brunch or a quick week-night dinner, this frittata with sausage, potatoes, and Parmesan cheese is topped with chopped tomato and sliced green onion.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
- Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
- Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
- Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
- Top with tomato and onions. Cut into 8 wedges to serve.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 7.4 g, Cholesterol 206.4 mg, Fat 15.3 g, Fiber 0.8 g, Protein 11.3 g, SaturatedFat 5.2 g, Sodium 312.1 mg, Sugar 1.2 g
PENNE FRITTATA WITH BASIL AND RICOTTA
Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes one 10-inch frittata
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil.
- Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.
TOMATO-BASIL FRITTATA
Provided by Molly O'Neill
Categories breakfast, main course
Time 25m
Yield Four servings
Number Of Ingredients 7
Steps:
- Whisk the eggs, salt and pepper together in a mixing bowl. Gently mix in the tomatoes and torn basil leaves.
- Use the oil to coat the bottom of a heavy ovenproof skillet or omelet pan (about 11 inches) and place over high heat until the oil is very hot but not smoking. Pour the egg mixture into the pan and cook until the sides of the frittata begin to set and bubble slightly, about 2 minutes. Using a spatula, push the sides of the frittata toward the center of the pan and gently tilt the pan so that the uncooked egg runs down to the bottom of the skillet.
- Lower the heat to medium, cover and continue cooking for an additional 9 to 10 minutes, periodically pushing sides in again and allowing uncooked egg to run to the bottom. (If the top of the frittata is still very wet, place the skillet under a hot broiler for 3 to 4 minutes until set.)
- Loosen the frittata by gently shaking the pan (use a spatula if necessary) and slip it onto a large platter. Surround with greens and more torn basil leaves. Cut into wedges and serve immediately.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO-BASIL FRITTATA
Bloggers Adam and Joanne Gallagher from Inspired Taste combine orzo pasta, fresh basil and sweet tomatoes in a simple frittata.
Provided by Inspired Taste
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
- Cook and drain pasta as directed on package.
- In a large bowl, beat eggs, ricotta cheese, milk, salt and pepper. Stir in orzo, tomatoes and basil. Pour into casserole.
- Bake uncovered 30 to 40 minutes or until golden brown and set.
Nutrition Facts : ServingSize 1 Serving
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