Classic Havana Frittata Recipes

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CLASSIC HAVANA FRITTATA



Classic Havana Frittata image

Categories     Egg     Onion     Potato     Broil     Sauté     Vegetarian     Kid-Friendly     Cookie     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 large ripe plantain, cut into 1/2-inch cubes
1 medium baking potato, peeled and cut into 1/2-inch cubes
Canola oil
8 large eggs
1/2 cup heavy cream
1 teaspoon sweet paprika
Salt and pepper to taste
3 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, diced

Steps:

  • 1. Deep-fry the plantain and potato separately in the canola oil until golden brown.
  • 2. In a large bowl, whisk together the eggs and heavy cream; add the paprika, salt, and pepper.
  • 3. Place the olive oil and butter in a 10-inch sauté pan with an ovenproof handle over medium-high heat. When the butter has melted, add the onion and sauté until brown.
  • 4. Add the plantain and potato to the egg mixture, then pour it into the pan. Cook for 5 minutes, scraping the pan regularly so the bottom sets.
  • 5. Place under a broiler until golden brown, 7 to 10 minutes. Serve with a simple mesclun salad (optional).

BOMBAY FRITTATA



Bombay Frittata image

The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, "Season." It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day.

Provided by Mayukh Sen

Categories     breakfast, brunch, dinner, for two, lunch, quick, weekday, main course

Time 30m

Yield 6 servings

Number Of Ingredients 13

12 large eggs
1/2 cup crème fraîche
1/2 cup finely chopped red onion
2 scallions, white and green parts, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup tightly packed fresh cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1/4 teaspoon red-pepper flakes
2 tablespoons ghee or vegetable oil
1/4 cup crumbled paneer or feta

Steps:

  • Position a rack in the upper third of the oven and heat the oven to 350 degrees.
  • In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
  • Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly.
  • When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 357 milligrams, Sugar 2 grams, TransFat 0 grams

CLASSIC ASPARAGUS FRITTATA



Classic Asparagus Frittata image

This frittata takes only six ingredients usually found on hand. It's so easy to put together. Though I've only made it with Jarlesberg Swiss, you can use your favorite cheese(s) such as fontina, mozzarella, provolone, jalapeno jack, asiago; or a combination of a couple. I increase the olive oil to a tablespoon. Recipe from Simply Recipes online.

Provided by Kathy228

Categories     Savory Pies

Time 27m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
1 small onion, thinly sliced
1/4-1/2 teaspoon sea salt
3/4-1 lb asparagus, cut into 1-inch diagonal lengths
4 large eggs, lightly beaten
1 cup shredded gruyere

Steps:

  • Heat olive oil in a 10-inch oven-proof frying pan.
  • Add onions and salt and cook until onions are soft, about 3-mins.
  • Add asparagus. Cover and reduce heat to med-low.
  • Cook until asparagus are barely tender, 5-6 minutes.
  • ** preheat broiler while asparagus are cooking.
  • Pour eggs over asparagus and cook until almost set but still runny on top, about 2-mins.
  • Sprinkle cheese over eggs and put under broiler. Broil until cheese is melted and lightly brown, about 3 minutes.
  • Remove frittata from oven, gently loosen the edges, then slide frittata onto a serving plate. Cut into wedges.

Nutrition Facts : Calories 231, Fat 16.1, SaturatedFat 7, Cholesterol 241.2, Sodium 318.6, Carbohydrate 5.8, Fiber 1.9, Sugar 2.3, Protein 16.5

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