ONION AND THYME FRITTATA
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the "harvest omelet."
Provided by Martha Rose Shulman
Categories breakfast, weekday, main course
Time 1h40m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
- Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
- Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 359 milligrams, Sugar 4 grams, TransFat 0 grams
CHIPOLATA & SPRING ONION FRITTATA
Comforting sausage dish, perfect for picnics & lunchboxes
Provided by Silvana Franco
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Heat oil in a 20cm non-stick frying pan. Add chipolatas and cook for 7-8 mins until browned. Meanwhile, crack eggs into a large bowl and beat well together. Stir in the bread, spring onions and garlic, then lightly season.
- Heat the grill to medium. Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 mins, until the egg is almost completely set. Place the pan under the grill for 2-3 mins until golden brown and cooked through. Slide onto a chopping board and cut into wedges.
Nutrition Facts : Calories 461 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.35 milligram of sodium
SPRING VEGETABLE FRITTATA FOR MOTHER
It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.
Provided by Chef John
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g
CARAMELIZED ONION FRITTATA
Make and share this Caramelized Onion Frittata recipe from Food.com.
Provided by little_wing
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place potato and 3 tbs water in a small bowl. Cover with plastic wrap, vent and microwave 4 minutes or until tender, stirring once. Set aside.
- Heat a 10" skillet over med-high heat. Coat pan with cooking spray and add onion.
- Cover and cook 10 minutes or until lightly browned, stirring occasionally.
- Uncover and cook 10 minutes or until golden brown, stirring frequently. While onions cook, add 1/3 cup water, 1 Tbs at a time to prevent sticking.
- Stir in potato, sage, salt and pepper. Spoon into bowl and cool.
- Combine 1/4 cup cheese, milk, egg whites and eggs in a bowl.
- Add egg mixture to potato mixture and stir well.
- Preheat broiler.
- Pour mixture into skillet coated with cooking spray.
- Cook over medium heat for 7 minutes or until bottom of frittata is browned and top is almost set.
- Sprinkle remaining cheese on top and broil for 5 minutes or until cheese melts and top is set.
Nutrition Facts : Calories 159.8, Fat 5.9, SaturatedFat 2.5, Cholesterol 148.4, Sodium 429.4, Carbohydrate 14.2, Fiber 1.7, Sugar 4, Protein 12.4
ONION FRITTATA
This makes an ideal side dish to serve with grilled chicken or fish. Can also be used as a breakfast dish!
Provided by Norahs Girl
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the butter, garlic, diced chili and onions in a frying pan and fry gently until the onions are a nice golden brown.
- Beat the six eggs well with the salt and pepper.
- Scoop the onions out of the pan and mix with the eggs.
- Melt the extra butter in the pan and pour in the egg mixture.
- Cook on both sides until browned Slice in wedges and serve hot.
Nutrition Facts : Calories 188.3, Fat 13.1, SaturatedFat 6.7, Cholesterol 232.9, Sodium 130.4, Carbohydrate 10.8, Fiber 1.4, Sugar 4.7, Protein 7.4
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