RICOTTA, BROCCOLI, & NEW POTATO FRITTATA
Make this quick and healthy frittata with a bean salad in 30 minutes flat. Flavoured with broccoli and ricotta, you'll also have leftovers you can enjoy the next day
Provided by Anna Glover
Categories Brunch, Dinner, Lunch, Supper
Time 30m
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
- Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
- Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
- Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
- Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes below.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
BROCCOLINI AND POTATO FRITTATA
This broccolini and potato frittata is a clever and healthy way to clean out your fridge and make it taste delicious too.
Provided by Ryland Peters & Small
Categories Lunch
Time 35m
Number Of Ingredients 8
Steps:
- Place the potatoes in a large ovenproof frying pan, preferably a 12-inch skillet. Add the broth, bring to a boil, and cook for 10 minutes, turning the potatoes often, until almost all the stock has been absorbed and the potatoes are tender.
- Add the olive oil, broccolini, and onion to the pan and cook for 1 minute, turning the vegetables to coat them in the oil. Cover, reduce the heat ever so slightly, and cook for 2 to 3 minutes, just until the broccolini is softened.
- Meanwhile, preheat the broiler and beat the eggs with half the cheese and pour it over the vegetables in the pan. Cover and cook over medium-ish heat for 8 to 10 minutes, until the eggs are almost set.
- Sprinkle the remaining cheese over the frittata then slide it under the broiler just until the top is golden and the eggs are set throughout, 5 to 6 minutes. Let cool slightly before slicing into wedges or squares.
Nutrition Facts : ServingSize 1 serving, Calories 643 kcal, Carbohydrate 65 g, Protein 29 g, Fat 31 g, SaturatedFat 9 g, TransFat 0.04 g, Cholesterol 394 mg, Sodium 903 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 19 g
BAKED BROCCOLI FRITTATA
This was my introduction to the concept of the frittata, from a Light Cuisine cookbook of my mother's. I have used every combination from the 6 eggs and 2 egg whites, to 4 eggs and a cup of egg substitute, to 2 cups of egg substitute, all with success (though it's a bit tastier with a real egg or two included).
Provided by OneEye
Categories Breakfast
Time 45m
Yield 1 frittata, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in a wide non-stick frying pan over medium heat. Add onion and cook, stirring often, until onion begins to soften (about 3 minutes).
- Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring often, until broccoli is bright green (about 3 minutes).
- Remove from heat and stir in salt, pepper, and 2 tablespoons of the cheese.
- In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli mixture.
- Spray a shallow 2 quart baking dish with cooking spray. Pour the broccoli mixture into the dish. Sprinkle evenly with the remaining Parmesan cheese.
- Bake, uncovered, in a 350 degree oven until frittata is firm in center when touched (25 to 30 minutes).
Nutrition Facts : Calories 151.6, Fat 10.3, SaturatedFat 3.8, Cholesterol 194.8, Sodium 279.1, Carbohydrate 4.7, Fiber 1.2, Sugar 1.6, Protein 10.3
BROCCOLI AND POTATO FRITTATA
Loaded with vegetables and eggs, this Broccoli and Potato Frittata will be sure you get you energized and ready for the day!
Provided by Amanda Rettke-iambaker.net
Categories Breakfast
Time 32m
Number Of Ingredients 10
Steps:
- To a large pot of salted, boiling water, add the potatoes and cook until fork-tender, about 5 to 7 minutes. Use a slotted spoon to remove the potatoes and set aside.
- Maintain the boil and add the broccoli. Let cook for a few seconds, up to a minute, until bright green. Drain and set aside.
- In a large bowl, whisk together the eggs and milk until when the whisk is removed, no egg whites remain on the whisk. Season with salt and pepper, whisking to combine.
- In a large, oven-safe skillet, heat the oil over medium heat until shimmering. Sautee the onion until softened and nearly translucent.
- Add the potatoes and broccoli and cook for 1 minute.
- Reduce the heat to medium-low and pour in the egg mixture. Let sit undisturbed until the egg along the edge of the skillet begins to set and is almost firm.
- Top with the sliced tomatoes and sprinkle on the cheese.
- Place under the broiler for 4 to 5 minutes until the center is firm when shaken. Serve warm.
Nutrition Facts : Calories 220 kcal, ServingSize 1 serving
BROCCOLI-CHEDDAR FRITTATA
A frittata is an excellent way to sneak veggies into your family's diet, and in this recipe, the veggie is broccoli. Also, thawed, diced hash brown potatoes speed up the cook time and the prep time, too. If you want more color on top of the frittata, shorten the baking time by a couple of minutes, and use the broiler to achieve the color you want. For breakfast or brunch, fresh fruit or baby tomatoes make a great side.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
- Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
- Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
- Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
- Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
- Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 6.2 g, Cholesterol 42.5 mg, Fat 15.2 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 8.5 g, Sodium 261.3 mg, Sugar 0.8 g
TOMATO BROCCOLI FRITTATA
This simple frittata recipe combines tomatoes, broccoli and feta cheese. If you're not a fan of feta, you can easily replace the feta with Fontina, Parmesan or goat cheese.
Provided by EatingWell Test Kitchen
Categories Healthy Frittata Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler. In a medium bowl, whisk together egg whites, eggs, salt, and pepper. Stir in cheese; set aside.
- In a large broiler-proof skillet, cook broccoli and shallots in hot oil over medium heat for 8 to 10 minutes or just until tender, stirring occasionally. Pour egg mixture over the broccoli mixture in skillet. Cook over medium-low heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomatoes on top of egg mixture.
- Broil 4 to 5 inches from the heat about 5 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 7.1 g, Cholesterol 161.1 mg, Fat 6.4 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 2.1 g, Sodium 416 mg, Sugar 3.1 g
POTATO, SAUSAGE AND BROCCOLI FRITTATA
Provided by Molly Yeh
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray.
- Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl.
- Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine.
- Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold!
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BACON BROCCOLI AND POTATO FRITTATA | FOODIECRUSH.COM
From foodiecrush.com
4.1/5 (24)Estimated Reading Time 6 mins
- In a medium sauce pan, add the potatoes and cover with water. Bring to a boil, add 1 teaspoon of kosher salt and cook until the potatoes are fork tender, about 6-8 minutes. Drain the water and set the potatoes aside.
- While the potatoes are cooking, add the bacon to a large skillet over medium-high heat and cook until the bacon is crisped, stirring often, about 6-8 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel, leaving the bacon renderings in the pan. Add the chopped broccoli and the onion to the bacon renderings and cook over medium heat until softened, 3-4 minutes, then add the potatoes and bacon to the skillet, stir, and cook for 2-3 more minutes.
- Whisk the eggs and milk in a 4-cup measuring cup, and season with kosher salt and freshly ground black pepper. Top the potatoes and broccoli mixture with the shredded cheese and then pour the egg mixture evenly over the cheese. Cook the eggs lifting the edges of the eggs as they cook so that the egg mixture flows under the cooked portion and the egg is almost set. Place the skillet in the oven and cook for 5 minutes or until the egg is puffy and completely set. Slice and serve warm or at room temperature.
FRITTATA RECIPE WITH POTATO, BACON, AND BROCCOLI | FEED ME ...
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4/5 (1)Estimated Reading Time 4 minsServings 4Total Time 50 mins
- In a medium mixing bowl, combine the potatoes, broccoli, and onion with the olive oil and salt. Toss to combine. Arrange the vegetables in a large oven-proof (preferably cast iron) skillet in an even layer. Sprinkle the bacon pieces over the top and roast in the oven until the potatoes are tender and crispy, and the bacon is browned, about 40 minutes, redistributing once halfway through. Remove the pan from the oven and pour in the eggs. Return to the oven until the eggs are set, about 10 minutes.
- (optional) Sprinkle the cheese over the top and finish under the broiler so the top is nicely browned, about 2 minutes.
POTATO AND BROCCOLI FRITTATA - END OF THE FORK
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5/5 (8)Total Time 30 minsCuisine ItalianCalories 193 per serving
- Preheat oven to 180℃/350℉. Boil the potatoes in salted water for 8 minutes till fork tender, then drain and crush coarsely with a fork and set aside. Boil the broccoli in salted water for 2-3 minutes till tender, drain and set aside.
- In a medium bowl, whisk the eggs and mix in the salt and pepper, potato, broccoli, parsley and cheese.
- Heat oil a skillet, and pour in the egg mixture. Cook on medium-high heat till the bottom turns light brown. Then bake for 5 minutes (or till the top is set). Serve warm or at room temperature.
POTATO AND BROCCOLI FRITTATA WITH FETA ⋆ 100 DAYS OF REAL …
From 100daysofrealfood.com
5/5 (2)Total Time 40 minsCategory Breakfast, Dinner, LunchCalories 282 per serving
- Heat the oil in a large (12-inch) cast-iron skillet over medium-high heat. Cook the shallots and potatoes, while stirring occasionally, until the potatoes begin to brown and soften, about 10 minutes. Season generously with salt.
- Stir in the broccoli and mushrooms and cook until the broccoli is tender when pierced with a fork, 5 minutes. If the potatoes are not tender enough pour in 1/2 to 3/4 cup water to help steam and soften the veggies. Turn the heat off once water is completely absorbed.
- Transfer half of the veggies to a plate, pour in the eggs, season with salt and pepper, and top with the veggies (from the plate) and crumbled feta. If you're using a true cast iron skillet it should still be plenty hot to start cooking the eggs.
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- Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
- In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
- Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
- Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.
BROCCOLI AND POTATO FRITTATA RECIPE | SCHWARTZ
From schwartz.co.uk
Cuisine ItalianCategory AppetizersServings 6
- Bring a pan of water to the boil in a medium saucepan. Add the potatoes and cook for 6-7 minutes or just until tender. Add the broccoli and cook for a further 2 minutes. Drain well and set aside.
- Heat the oil in a large ovenproof non-stick frying pan on a medium-heat. Add the onion and cook for 5 minutes or until softened. Stir in the potatoes and broccoli. Reduce the heat to medium-low.
- Meanwhile, mix the Oregano, Rosemary, Thyme, ½ tsp of the Salt and the Pepper in a medium bowl. Add the eggs and milk and beat with a whisk until well blended. Pour the mixture into a frying pan. Cook without stirring for 5 minutes or until the eggs are just set on the bottom. Arrange the sliced tomatoes on top of the egg mixture. Sprinkle with the cheese and the remaining Salt.
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Servings 6Calories 185 per serving
- Press broccoli between several layers of paper towels to remove excess moisture. Combine milk and next 5 ingredients, stirring with a whisk. Add leek mixture, broccoli, potato, and 1/3 cup cheese. Pour into a 9 1/2-inch-deep dish pie plate coated with cooking spray. Sprinkle with remaining 1/3 cup cheese and breadcrumbs. Bake at 350° for 25 minutes or until center is set.
BROCCOLI AND SWEET POTATO FRITTATA - IT'S A VEG WORLD ...
From itsavegworldafterall.com
Ratings 1Category BreakfastCuisine AmericanTotal Time 40 mins
- Preheat the oven to 400 degrees F. Heat the olive oil in a 12-inch cast iron skillet over medium heat. Add the diced broccoli, sweet potato (make sure this is diced into small pieces that will cook quickly), and onion. Cook for 10-15 minutes, stirring occasionally, until the sweet potato is fork tender.
- In a large bowl, whisk together the eggs, pepper, and salt. After the veggies are done cooking, pour the eggs into the skillet. Sprinkle the crumbled goat cheese on top. Turn off the stove and wait 1-2 minutes until the bottom of the eggs set in the warm skillet.
- Transfer the skillet to the preheated oven using an oven mitt. Bake 15-17 minutes or until the eggs are cooked through. Enjoy warm!
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Servings 10Total Time 1 hr
- Light a grill. When the coals are hot, set a deep, 10-inch cast-iron skillet on the grill. Add the bread crumbs to the skillet and cook, stirring, until golden brown and crisp, about 4 minutes. Spread the bread crumbs out on a plate and let cool.
- Add the pure olive oil to the skillet and heat until shimmering. Add the potato slices in a single layer and cook until just tender, turning once, about 6 minutes. Add the garlic to the skillet and cook, stirring, for 1 minute. Add the broccoli rabe in batches, stirring each batch until wilted before adding more. Stir in the extra-virgin olive oil and heat until sizzling.
- Season the eggs with salt and pepper. Pour them into the skillet and cook, stirring gently, until beginning to set, about 1 minutes.
- Cover the grill and cook the frittata for 6 minutes. Scatter the bread crumbs on top of the frittata, cover the grill and cook for about 5 minutes longer, until the eggs are firm. Let cool for 5 minutes, then invert the frittata onto a plate. Cut into wedges and serve.
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