Farmhouse Frittata Recipes

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KITCHEN SINK FRITTATA



Kitchen Sink Frittata image

Provided by Nancy Fuller

Categories     main-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup leftover sauteed sliced onions
4 ounces leftover cooked steak, cut into bite-size pieces
1/4 cup roasted red pepper strips
3 to 4 stalks leftover cooked asparagus, cut into 1-inch pieces
2 tablespoons milk
5 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded cheese, such as sharp Cheddar, fontina, Gruyere or Monterey Jack

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in an 8-inch cast-iron or ovensafe nonstick skillet over medium heat. Add the onions and heat until warm. Add the steak, roasted red peppers and asparagus and heat until warmed through, 1 to 2 minutes, mixing the ingredients in the skillet until evenly distributed.
  • Whisk together the milk and eggs in a medium bowl to combine and add some salt and pepper.
  • Pour the egg mixture into the skillet and top with the cheese. Transfer the skillet to the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes.

FARMHOUSE FRITTATA



Farmhouse Frittata image

I've never made a frittata but I thought this one might be a good one to try! Instead of using the Simply Potatoes, you could use 4 cups diced potatoes and 1/4 cup chopped onion.

Provided by BamaBelle30

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
20 ounces simply potatoes refrigerated diced potatoes with onions
1 zucchini, chopped
1/2 cup chopped red bell pepper
1 teaspoon seasoning salt, divided
1/4 teaspoon garlic pepper seasoning
6 eggs
1/4 cup milk
1 cup shredded cheddar cheese

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat until hot.
  • Add potatoes, zucchini, bell pepper, 1/2 teaspoon seasoned salt, and pepper. Cook and stir 2 minutes.
  • Reduce heat to low, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
  • In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon salt. Pour over vegetables.
  • Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
  • Heat broiler.
  • If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned.
  • Sprinkle with cheese; broil 1 minute longer until cheese is melted.
  • Cut into wedges to serve.

Nutrition Facts : Calories 306.2, Fat 24.3, SaturatedFat 9.6, Cholesterol 349.1, Sodium 293.3, Carbohydrate 4.4, Fiber 0.9, Sugar 2.4, Protein 17.8

FRITTATA



Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1/2 onion, chopped
1/2 red or green bell pepper, chopped
1 cup boiled potatoes, chopped
1/2 cup leftover cooked chopped ham, chicken, turkey or sausage
6 eggs, lightly beaten
1/4 cup cream
Salt and pepper
2 tablespoons chopped parsley, basil or cilantro
1/2 cup grated cheddar, Monterey jack or mozzarella

Steps:

  • Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
  • In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2-3 minutes until the frittata puffs.

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Total Time 35 mins
  • Heat oil in 12-inch nonstick skillet over medium-heat until hot. Add potatoes, zucchini, bell pepper, salt, and pepper. Cook and stir 2 minutes. Reduce heat to LOW, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
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