CHEESY VEGETABLE FRITTATA
A simple side of fresh fruit makes a perfect refreshing counterpart to this cheesy, flavorful egg bake packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Try swapping in your favorite egg substitute if you're cutting the fat in your diet.-Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 587mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
4-CHEESE GARDEN VEGETABLE FRITTATA
Look no further for a stunning, edible centerpiece for your Easter or spring get-together. Picture a stack of two vegetable and cheese-packed frittatas with a layer of creamy, herbed goat cheese in the middle. Bright green asparagus spears decorate the perimeter of the frittata "cake" for a make-ahead showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
- For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
- For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
- Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
- Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
- Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
- For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
- Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
- To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.
CHEESE & VEGETABLE FRITTATA
This cheesy frittata is a great excuse to invite family and friends over for brunch. Use whatever vegetables you have on hand, even frozen ones work well. For a sharper flavour, substitute Swiss cheese for Cheddar.
Time 25m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Bring 2 cups (500 mL) salted water to boil in medium saucepan, Add vegetables and cover. Cook just until tender, then drain. Cut any larger vegetables.
- Whisk eggs, basil, salt and pepper in small bowl.
- Heat oil in 10-inch (25 cm) non-stick skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes.
- Stir in cooked vegetables. Pour egg mixture over vegetables in skillet. As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cover and cook until bottom is set and top is almost set.
- Sprinkle cheese over top. Cover skillet with lid and cook for another minute to melt cheese.
- Cut frittata into wedges to serve.
Nutrition Facts :
THE EASIEST CHEESE AND VEGETABLE FRITTATA
Steps:
- Arrange a rack in the middle of the oven and heat to 400°F.
- Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and sauté until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.
- Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.
- Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.
Nutrition Facts : SaturatedFat 4.4 g, UnsaturatedFat 0.0 g, Carbohydrate 4.0 g, Sugar 2.4 g, ServingSize Serves 6, Protein 10.5 g, Fat 10.8 g, Calories 155 cal, Sodium 307.4 mg, Fiber 0.9 g, Cholesterol 0 mg
VEGETABLE FRITTATA WITH CHEDDAR
This frittata includes lots of veggies and is low in carbohydrates. It makes a lovely addition to a spring brunch.
Provided by thedailygourmet
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine cauliflower, broccoli, and carrots in a microwave-safe steamer; add water. Microwave vegetables until they are crisp-tender, about 3 minutes. Drain off water.
- Spray an 9-inch pie pan with nonstick spray. Spread vegetables in the pie pan.
- Beat eggs in a bowl until light and lemon colored. Add Cheddar cheese, half-and-half, salt, and pepper. Stir to combine and pour over the vegetables.
- Bake in the preheated oven until eggs are set, about 35 minutes.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 2.9 g, Cholesterol 149.2 mg, Fat 6.8 g, Fiber 0.7 g, Protein 7.7 g, SaturatedFat 3.1 g, Sodium 129 mg, Sugar 1.4 g
VEGETABLES AND CHEESE FRITTATA
Dinner ready in 25 minutes! Enjoy this delicious frittata made with eggs, Swiss cheese and vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Beat eggs, salt and pepper in medium bowl with fork or wire whisk until well mixed. Stir in cheese; set aside.
- Melt butter in ovenproof 10-inch nonstick skillet over medium heat. Cook bell peppers and onion in butter, stirring occasionally, until onion is tender. Pour egg mixture over pepper mixture. Cover and cook over medium-low heat 8 to 10 minutes or until eggs are set and light brown on bottom.
- Set oven control to broil. Broil frittata with top 4 to 6 inches from heat about 2 minutes or until golden brown. Cut into wedges.
Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 300 mg, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 330 mg
HAM, VEGETABLE AND CHEESE FRITTATA
Enjoy this hearty frittata made using ham, vegetables and cheese that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook bell pepper, onion, zucchini and ham in butter 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender and ham is starting to brown.
- Meanwhile, in small bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
- Pour egg mixture over ham mixture. Cook over medium heat 6 to 8 minutes, stirring gently, until eggs are almost set. Reduce heat to low. Top with tomato slices and cheese. Cover and cook 2 to 3 minutes or until cheese is melted and eggs are completely set. Sprinkle with basil. Cut into wedges.
Nutrition Facts : Calories 200, Carbohydrate 5 g, Cholesterol 245 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 0 g
More about "cheese vegetable frittata recipes"
VEGETABLE AND CHEESE FRITTATA - THE DAILY MEAL
From thedailymeal.com
GOAT'S CHEESE & VEGETABLE FRITTATA | CHEESE RECIPES
From jamieoliver.com
VEGETABLE FRITTATA: A DELICIOUS BRUNCH RECIPE LOADED WITH …
From amandascookin.com
KIDS’ CHEESE AND VEGETABLE FRITTATA RECIPE - BBC FOOD
From bbc.co.uk
VEGETABLE FRITTATA WITH CHEESE RECIPE - RECIPELAND.COM
From recipeland.com
EASY FRITTATA RECIPE - JORDO'S WORLD
From jordosworld.com
15 BAKED FRITTATA RECIPE WITH POTATOES - SELECTED RECIPES
From selectedrecipe.com
GOLDEN ROOT VEGETABLE POTPIE RECIPE - TODAY.COM
From today.com
EASY VEGETABLE FRITTATA RECIPE {YOU CAN ADD BACON TOO!}
From funhappyhome.com
SPRING VEGETABLE & GOAT CHEESE FRITTATA - SIMPLY STACIE
From simplystacie.net
VEGETABLE AND CHEESE FRITTATA - FAR FROM NORMAL
From werefarfromnormal.com
CHEESE AND VEGETABLE FRITTATA WITH FRUIT SALAD
From heart.org
BEST CHEESE, VEGETABLE AND BACON FRITTATA RECIPES - FOOD …
From foodnetwork.ca
CHEESE AND VEGETABLE FRITTATA RECIPE | FRIENDSHIP DAIRIES
From friendshipdairies.com
OVEN BAKED VEGETABLE FRITTATA - NEILS HEALTHY MEALS
From neilshealthymeals.com
VEGETABLE AND CHEESE FRITTATA RECIPE - BOSSRECIPES.COM
CHEESE AND VEGETABLE FRITTATA WITH FRUIT SALAD - RECIPES
From recipes.heart.org
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