Border Fritatta 5fix Recipes

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees F.
• 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 F.
• 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.

BORDER FRITATTA #5FIX

Steps:

• Put Simply Potatoes Diced Potatoes with Onion in a non-stick skillet and heat until thoroughly heated. Turn burner to medium heat.
• During this time, break eggs into a mixing bowl to scramble.
• Add seasoning packet and 1 1/2 cup cheese to eggs, mix and scramble well.
• Add egg mixture to skillet.
• Monitor pan mixture as you would watching a giant omelet, but do not attempt to scramble or flip :).
• Reduce heat to medium low and put non-breathable lid on top.
• Allow eggs to become solidified. About 6 minutes.
• Remove skillet from burner and without lid, add remaining cheese to top and place underneath the oven broiler for about 2 minutes or until cheese is to desire :).
• ENJOY!
• Feeds an army, or a hungry family of 4-6.

PASTA FRITTATA

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

LOADED BAKED FRITTATA

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.

ITALIAN POTATOE FRITTATA #5FIX

Steps:

• Wisk together eggs, cheese, parsley and water.
• Add Simply Diced Onion Potatoes.
• Mix until all ingredients are combined.
• Pour into medium preheated oiled pan until frittata firms and browns (approx 10 minutes).
• Invert plate over the pan and flip the frittata onto the plate.
• Slide the frittata uncooked side down and cook until completely set (approx 10 minutes).

POTATO AND BACON FRITTATA #5FIX

Steps:

• in frying pan cook bacon until crisp. drain on paper towels and chop.
• reserve 1 teaspoon bacon drippings.
• add bacon and drippings to deep dih pie plate.
• whisk togetherr eggs and cream pour over bacon.
• combine simply potatoes and parmesan chees spread over egg mixture.
• bake at 375 45 minutes until potatoes are crispy.