HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA
gluten-free, nut-free, paleo, keto, Whole30, dairy-free, low FODMAP options
Time 20m
Yield 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF. Adjust your rack to the middle of the oven.
- In a large bowl, beat together eggs and milk (if using). Don't over beat. Stir in any cooked (but not hot) ingredients that you want to add-in, veggies, meat, herbs, seasonings, etc. Mix in cheese if using and season well with sea salt and black pepper. Stir in to combine.
- To a well-seasoned cast iron skillet, over medium-high heat add your butter (or other fat) and melt. Evenly coat the bottom of the pan. Pour the eggs into the pan, shaking the pan to evenly distribute the mixture. Add any remaining ingredients on top.
- Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. As it cooks, I recommend using a rubber spatula to very gently lift up the set portions of your frittata around the edge and let any egg mixture that is not set to run into the space you've created.
- Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it.
- To check, cut a small slit in the center of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan. (if you are looking for a brown top or want to add cheese and melt, give it a minute under the broiler, but be REALLY careful to not overcook and dry out your frittata)
- Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.
SPAGHETTI FRITTATA FROM LEFTOVERS
An ideal lunch snack or light dinner from leftovers that can be prepared in advance. The recipe is very versatile and can easily be adapted to what you have on hand and how much leftover pasta there is, but I like it best with marinara sauce. - The amounts given work well only for spaghetti or other long pasta that can be packed tightly. Short pasta needs more egg mixture and the wedges won't hold together too well.
Provided by Inge 1505
Categories Savory Pies
Time 45m
Yield 8 wedges, 2 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: I usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - If you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°F.
- Preheat oven to 400 F (200 C). Grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
- Mince basil. With a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
- If you hadn't done so previously, mix pasta with their sauce.
- In a bowl mix 2 eggs, salt, pepper, basil and parmesan. Add pasta and mix thoroughly just to coat. The pasta should not "swim" in eggs.
- If you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
- Mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
- Fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
- If frittata is too light in color put under the grill for a few seconds.
- Cut into wedges and serve hot, warm or at room temperature.
Nutrition Facts : Calories 525, Fat 12.3, SaturatedFat 3, Cholesterol 213.7, Sodium 659.9, Carbohydrate 79.6, Fiber 5.5, Sugar 11.4, Protein 22.5
NOT LEFTOVER FRITTATA
Make and share this Not Leftover Frittata recipe from Food.com.
Provided by Chez 4411 chef
Categories Breakfast
Time 25m
Yield 1 10 inch Fritta, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F In ovenproof pan saute potatoes and onion in oil until tender-about 10 min stirring often . In bowl beat eggs with 1/2 cup water salt and pepper : Stir in 1/2 c cheese and leftover vegetable. Pour over the potato /onion mixture and crumble cooked bacon on top. Bake in oven 10 min then add rest of cheese and bake 5 min or until set.Do not over cook . Cool before serving.
Nutrition Facts : Calories 208.7, Fat 13.7, SaturatedFat 5.3, Cholesterol 18.1, Sodium 568, Carbohydrate 15.1, Fiber 1.7, Sugar 1.6, Protein 7
EASTER LEFTOVERS FRITTATA
Leftover ham from the big dinner? Bought more eggs than your kids could boil and color? Open the fridge and throw together this pasta frittata: an easy one-pan dinner that's sure to please. Serve with heated spaghetti sauce on top, if desired.
Provided by LGUROWITZ
Categories Frittata
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a skillet or frying pan. Add onion and saute until clear. Stir in green pepper; cook until soft. Add the cooked pasta and chopped ham; toss well to combine. Pour in the eggs and season with salt and pepper.
- Cook until firm on one side; flip and cook until firm on the other side. You may split the frittata with a spatula to make the flipping easier.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 25.1 g, Cholesterol 260.6 mg, Fat 14.1 g, Fiber 2.3 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 488.1 mg, Sugar 3.6 g
LEFTOVER HOLIDAY FRITTATA
Make and share this Leftover Holiday Frittata recipe from Food.com.
Provided by anme7039
Categories Breakfast
Time 14m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler to high and set rack 4 inches from heat source.
- Coat skillet with cooking spray that can go in the oven then put the skillet on stove over medium heat.
- Whisk egg, milk, and seasoning in a bowl then add the rest of the ingredients by folding inches.
- Place mixture in heated skillet and cook over low for about 6 minutes until bottom seems set.
- Transfer to oven and broil until egg is set and cooked, about 1-3 minutes (you really have to keep and eye on it.
- Or skip the stove top work and bake in preheat 350 F oven in a casserole dish for about 35-40 minutes or until set.
Nutrition Facts : Calories 306.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 308.5, Sodium 659.5, Carbohydrate 20.5, Fiber 2.3, Sugar 2.2, Protein 14.8
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- In a medium bowl, whisk the eggs until completely homogenous. Mix in the assorted vegetables, protein (if using), cheese and salt and pepper.
- Heat a glug of oil in a 10-inch nonstick skillet over medium heat, then add the shallot (or other allium) and cook, stirring, until soft and translucent, about 3 minutes. Add the egg mixture and stir a few times to form large curds, then cook, without stirring, until the edges are set, about 2 minutes.
- Reduce the heat to medium-low and continue to cook the frittata, tilting the pan as needed to redistribute any uncooked egg, until the entire surface is mostly set, about 5 minutes.
- Use a spatula to gently loosen the frittata. Place a large plate over the skillet and carefully invert the frittata onto the plate. Add another glug of olive oil to the skillet and slide the frittata back into the skillet. Cook until set through, 6 to 8 minutes.
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