CHEESY PASTA FRITTATA
Looking for a meatless breakfast idea? Then check out this herbed pasta and green onions cheesy frittata recipe that's ready in just 35 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cook vermicelli as directed on package. Drain; rinse with hot water.
- Meanwhile, in small bowl, mix egg product, milk, 1/2 teaspoon of the salt, the oregano and ground red pepper until well blended. Stir in onions.
- In 10-inch nonstick skillet, heat oil over medium heat. Spread cooked vermicelli in hot skillet; pour egg product mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until center is almost set.
- Remove skillet from heat. Sprinkle remaining 1/4 teaspoon salt and the cheese over vermicelli mixture. Cover; let stand 2 minutes or until egg mixture is set and cheese is melted. Serve from skillet, or run pancake turner around edge of skillet to loosen and slide out onto serving plate. Cut into wedges. If desired, garnish with additional chopped green onions.
Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g
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 :
PASTA WITH VEGETABLES
You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.
Provided by Danielle
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
- Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
- While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
- Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g
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.
PASTA AND CHEESE FRITTATA
This dish is great for a no-fuss family dinner and makes for a terrific brunch, too. Try it using leftover spaghetti and meatballs or Orecchiette with Bacon and Tomato Sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together ricotta, Parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined.
- Heat broiler. In a 10-inch nonstick ovenproof skillet, heat oil over medium-high. Add pasta mixture, pressing with the back of a rubber spatula to spread it evenly in skillet. Cook, without stirring, until golden brown and set on bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes. With a thin spatula, loosen frittata from skillet; invert onto a large plate. Cut into wedges; serve hot or at room temperature.
Nutrition Facts : Calories 322 g, Fat 12 g, Fiber 2 g, Protein 16 g
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.
FRITTATA (BASIC PASTA AND CHEESE)
This is a take on a recipe from Giada at Food Network. It is great for beakfast through brunch. The wedges are easy to take and serve and may be eaten out of hand. This basic recipe is nice. You can vary the pasta, cheese, additions and seasonings to suit your taste.
Provided by Momma Dukes
Categories Breakfast
Time 30m
Yield 6 wedges, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs and cream together. Gently fold in the cheese, pasta and rest of ingredients. One at a time, in that order.
- In a nonstick pan, heat the oil over medium heat.
- Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges start to brown.
- Flip the frittata by sliding it onto a large plate or tray then carefully inverting it back into the pan. Continue to cook for 5 to 6 minutes more.
- Remove from pan then cut into wedges and serve. This is delicious served warm or at room temperature.
- (You may also add about 1/2 cup of leftovers such as cubed meat or diced sauted vegetables mixing and matching to suit your taste. Some of my favorites are ham and Swiss, or chicken and cheddar with a tablespoon or so of canned green chilies. Be creative, find your own then share the results).
LEMON RICOTTA PASTA WITH VEGETABLES
This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!
Provided by Kayla Kinney
Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
- Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
- Plate and top with mozzarella.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 49.1 g, Cholesterol 36.9 mg, Fat 13 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 417 mg, Sugar 3.7 g
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- Preheat oven to 425ºF. Warm oil in a 10-inch nonstick skillet over medium-high heat. Add onion and zucchini; cook for 2 minutes, stirring. Add garlic, tomato and spinach and cook 2 minutes longer, stirring, until spinach wilts. Season with salt and pepper. Toss in spaghetti and mix thoroughly so vegetables and pasta are evenly distributed.
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