Easter Frittata Recipes

EASTER FRITTATA

EASTER FRITTATA image

Yield 6-8 people

Number Of Ingredients 10

Ingredients

12 large eggs
l/4 cup half & half
1 teaspoon salt
Fresh pepper
2 tablespoons butter
1 1/2# Ricotta cheese (drained overnight to remove liquid)
1 1/2 cups Romano cheese
8 ounces Mozzarella cheese
1/2# bacon
1# Italian sausage (remove casing and crumble)

Steps:

Preheat the broiler. Whisk the eggs, half & half, salt and pepper. Set aside. Cook sausage and bacon in 12" nonstick overproof skillet over medium heat. Drain fat and add butter. Coat sides of pan with the butter. Raise heat to medium-high. Add the cheeses. Cook for a few minutes until the eggs start to set. Reduce heat to medium-low and cook until the Frittata is almost set, about two minutes. Place the skillet under broiler. Broil until top is set and golden brown, about five minutes. Let the Frittata stand about two minutes. Using spatula, loosen the Frittata from skillet and slide onto a plate.

COLORFUL BRUNCH FRITTATA

Colorful Brunch Frittata image

A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this recipe for the special day. -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 377mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

EASTER FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND SPRING HERBS

Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs image

Cooling creme fraiche and fresh herbs liven up this vegetarian frittata studded with asparagus, potatoes, and two rich cheeses (goat and Gruyere). Big enough to feed a crowd, it's just the thing for Easter brunch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h20m

Number Of Ingredients 14

Ingredients

8 ounces creme fraiche (about 1 cup)
1/4 cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint
1/2 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
Unsalted butter, room temperature, for baking dish
Kosher salt and freshly ground pepper
12 ounces asparagus, trimmed
2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
12 large eggs
3/4 cup heavy cream
6 ounces goat cheese, crumbled (1 1/4 cups)
1/2 cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint
6 scallions, white and light-green parts only, thinly sliced (1/3 cup)
3/4 cup grated Gruyere cheese (2 1/2 ounces)

Steps:

Herbed Creme Fraiche:In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours.
Frittata:Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish.
Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry.
Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain.
In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere.
Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche.

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