Cooks Country Frittata Recipes

COUNTRY FRITTATA

Steps:

• Whisk eggs, water and pepper in small bowl; set aside.
• Heat oil in 10-inch (20 cm) non-stick skillet over medium-high heat. Add onion; stirring frequently, until nearly tender. Add potatoes; cook over medium heat until tender and golden brown. Add ham.
• Pour egg mixture over potato mixture. As eggs set around edge of skillet, use spatula to gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle cheese over top. Cover skillet, reduce heat and cook for a few minutes to melt cheese.
• Cut frittata into wedges and serve.

BROCCOLI AND FETA FRITTATA RECIPE - (3.7/5)

Steps:

• This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add broccoli, pepper flakes, and 1/4 teaspoon salt; cook, stirring frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Add water and lemon zest and juice; continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer. 3. Add feta and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

COUNTRY FRITTATA

Steps:

• Preheat oven to 350°.
• In a 12" non stick skillet with oven proof handle, heat olive oil until hot and add the potatoes, ham and garlic.
• Saute just until browned.
• In a bowl, whisk eggs and pour over the potato mixture.
• Season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edge of the pan to loosen the frittata as it cooks.
• When nearly set, sprinkle with cheese and place in oven for 2 to 4 minutes or until evenly set and slightly golden.
• Note: If you do not have a skillet with an oven proof handle, wrap two layers of aluminum foil over your handle before baking.

COUNTRY FRITTATA

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread and 2 Tbsp. milk until blended. Spoon 1/4 cup cream cheese mixture into small bowl; stir in remaining milk. Reserve for later use.
• Add eggs and black pepper to remaining cream cheese mixture; whisk until blended. Melt butter in 10-inch ovenproof skillet on medium heat. Add green peppers; cook and stir 5 min. or until crisp-tender. Stir in egg mixture, onions and ham; cover.
• Bake 20 to 25 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 2 to 3 min. or until melted. Drizzle with reserved cream cheese mixture.