Country Frittata Recipes

LOW COUNTRY SHRIMP FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
• Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
• Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

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.

EASY BREAKFAST FRITTATA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
• In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
• Add onions to the same pan and cook until translucent.
• Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
• Add the bacon back into the pan. Blend together.
• Add the eggs and cheese into the pan.
• Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
• Top off with green onions, if desired.
• Enjoy!

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 POTATO, PEA, AND PANCETTA FRITTATA

Steps:

• In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
• In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.

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.

COUNTRY FRITTATA FROM PHILADELPHIA COOKING CREME

Steps:

• Heat broiler.
• Spoon 2 Tbsp. Cooking Creme into small microwaveable bowl; set aside. Whisk remaining Cooking Creme, eggs and black pepper in separate bowl until well blended.
• Melt margarine in 10-inch ovenproof skillet on medium heat. Add green peppers; cook and stir 5 min. Stir in onions, ham and egg mixture; cover. Cook on medium-low heat 9 to 10 min. or until centre is almost set.
• Top frittata with cheese. Broil, 6 inches from heat, 2 min. or until centre is set and cheese is melted.
• Microwave reserved Cooking Creme on HIGH 10 to 12 sec. or until warmed. Drizzle over frittata.

COUNTRY FRITTATA

Steps:

• RESERVE 1/4 cup cooking creme. Whisk remaining cooking creme with eggs and black pepper until well blended.
• MELT butter in 10-inch ovenproof skillet on medium heat. Add green peppers; cook and stir 5 minute or until crisp-tender. Stir in egg mixture, onions and ham; cover. Cook on medium-low heat 8 to 9 minute or until center is almost set.
• HEAT broiler. Uncover frittata; sprinkle with Cheddar. Broil, 6 inches from heat, 2 to 3 minute or center is set and Cheddar is melted. Drizzle with reserved cooking creme.
• Pizza Frittata: Prepare as directed, substituting chopped OSCAR MAYER Pepperoni for the ham and KRAFT Shredded Mozzarella Cheese for the Cheddar.
• Nutrition Information Per Serving: 230 calories, 18g total fat, 10g saturated fat, 255mg cholesterol, 580mg sodium, 5g carbohydrate, less than 1g dietary fiber, 3g sugars, 12g protein, 20%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 8%DV iron.