HAM AND CORN FRITTATA
Love hearty breakfasts? Whip up a frittata. You just mix the eggs and all the extras, like cheese and veggies, and cook them in a skillet.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, beat all ingredients except ham and butter with fork or wire whisk until well mixed. Stir in ham.
- In 10-inch nonstick skillet, melt butter over medium-low heat. Pour egg mixture into skillet. Cover; cook 14 to 17 minutes or until eggs are set in center and light brown on bottom. Turn upside down onto serving plate.
Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 300 mg, Fat 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY
Here's what you need: large eggs, heavy cream, kosher salt, ricotta cheese, bacon, medium yellow onion, garlic, red pepper flakes, zucchini, corn, black pepper, fresh parsley
Provided by Rie McClenny
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
- Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
- Add the onion to the pan and cook until caramelized, 8-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
- Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
- Pour the egg mixture over the vegetables, then top with the bacon.
- Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
- Garnish with parsley, then serve directly from the skillet.
- Enjoy!
Nutrition Facts : Calories 487 calories, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 33 grams, Sugar 4 grams
CORN FRITTATA WITH CHEESE
This recipe comes from the Better Homes and Gardens test kitchen. It was printed on an advertisement. Since DH is diabetic, I am always looking for ways to add veggies to his diet. Having them in a frittata in the morning works well. We enjoyed this hope you do too.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the eggs and basil; set aside.
- Heat the oil in a large oven proof skillet.
- Add the corn, zucchini, and green onions.
- Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
- Pour the egg mixture over vegetables in skillet and cook over medium heat.
- As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
- Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
- Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
- Broil 1 to 2 minutes or until the top is set and cheese is melted.
SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect texture while the jam-like tomato compote adds a wonderful sweetness.
Provided by Andrea Bemis
Categories HarperCollins Summer Frittata Egg Corn Tomato Tree Nut Free Wheat/Gluten-Free Vegetarian Dinner Lunch Breakfast Brunch
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Make the compote:
- Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
- Make the frittata:
- Position an oven rack about 3 inches from the top and preheat the broiler.
- In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
- In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
- Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
- Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.
CHEDDAR CORN FRITTERS RECIPE BY TASTY
Here's what you need: flour, corn, shredded cheddar cheese, fresh chives, milk, eggs, salt, chili powder, oil
Provided by Merle O'Neal
Categories Snacks
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a large bowl add the ingredients.
- Mix well.
- In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
- Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
- Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
- Serve with a dollop of sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
SOUTHWEST CORN FRITTATA
Categories Cheese Egg Breakfast Brunch Sauté Vegetarian Kid-Friendly Quick & Easy Corn Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
- Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.
QUICK CORN AND PEPPER JACK FRITTATA
A delightful vegetable frittata with Mexican-style flavors of peppers and salsa is a snap to make. It will be a star in your next brunch menu.
Provided by Allrecipes Member
Time 24m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat broiler. Whisk eggs, milk and cumin in a medium bowl; set aside.
- Melt butter over medium heat in a large cast iron or oven-safe skillet. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add canned corn to skillet.
- Pour egg mixture over vegetables in skillet. Cook over medium heat. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set. Sprinkle with cheese.
- Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted. Cut into 6 wedges. Serve with salsa.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 13.3 g, Cholesterol 272.4 mg, Fat 14.9 g, Fiber 2 g, Protein 14.1 g, SaturatedFat 6.5 g, Sodium 597.8 mg, Sugar 2.5 g
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