FONTINA, FENNEL, AND ONION PIZZA
Keep the heat outdoors with this grilled pizza topped with sweet fennel and onions. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 6
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with cheese and fennel fronds; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams
FRITTATA WITH FENNEL-SPICED PORK AND ASPARAGUS
Provided by The Epicurious Test Kitchen
Categories Pork Breakfast Brunch Kid-Friendly Quick & Easy Parmesan Asparagus Beet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
- Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
- Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
- Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
- Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.
FENNEL, ONION, AND FONTINA FRITTATA
Make and share this Fennel, Onion, and Fontina Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium heat; melt butter in the oil; then add fennel and onion; cook 15-20 minutes, stirring frequently, until onion and fennel carmaelize or turn golden brown and are sweet to taste.
- While the fennel and onion cook, beat eggs with a whisk for 3 minutes; season with salt and pepper.
- Pour eggs over fennel and onion; cook until eggs are firmly set, lifting up set egg from bottom occasionally to allow liquids to settle.
- When frittata is firm, place on center rack in oven and broil until top begins to brown.
- Cover top with fontina slices and place back under broiler until cheese just melts.
- Cut into 8 wedges and serve warm.
Nutrition Facts : Calories 347.9, Fat 26.3, SaturatedFat 11.2, Cholesterol 516.4, Sodium 420.6, Carbohydrate 5.3, Fiber 1.2, Sugar 2.1, Protein 22
SPINACH, FENNEL, AND ZUCCHINI FRITTATA
This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.
Provided by Kim
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g
CARAMELIZED FENNEL AND ONIONS
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g
KALE AND FENNEL FROND FRITTATA
A very green frittata that makes delicious use of fennel fronds. I love the delicate flavor that they impart, and the kale and feta cheese in this frittata are a perfect match. You could use spinach or chard instead of kale, if desired.
Provided by Diana Moutsopoulos
Categories Frittata
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
- Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
- Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 4.5 g, Cholesterol 422.3 mg, Fat 26.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 776.7 mg, Sugar 3.1 g
FONTINA FRITTATA WITH ITALIAN SAUSAGE
Frittatas are the ultimate convenience food. Served hot or cold, they're good for breakfast, lunch, or dinner. You can also interchange or add many other ingredients.
Provided by JAG0913
Categories Breakfast
Time 50m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Saute sausage in oil in a 10"nonstick ovenproof skillet over medium-high heat until nearly cooked through, about 3 minutes.
- Add onion and cook 2 more minutes, or until onion is softened.
- Stir in spinach, tomatoes, salt and pepper. Cook 1-2 minutes.
- Remove and set aside.
- Wipe out skillet and coat generously with nonstick spray.
- Combine eggs, cream, and salt in a blender until frothy.
- Pour egg mixture into the hot saute pan and cook over medium heat just until curds form, stirring constantly.
- Stir in sausage mixture and cheese, transfer pan to oven, and bake 15-20 minutes, or until set in the center.
- To unmold frittata, place a large plate, serving side down, over the pan and carefully flip the pan and plate over simultaneously to release. Place another plate on the frittata, invert again, and slice into wedges.
Nutrition Facts : Calories 341.6, Fat 25.3, SaturatedFat 11.2, Cholesterol 369.4, Sodium 928.5, Carbohydrate 8.5, Fiber 2.1, Sugar 3.9, Protein 20.6
More about "fennel onion and fontina frittata recipes"
RECIPE: FRENCH ONION FRITTATA | KITCHN
From thekitchn.com
FENNEL, SPINACH, AND GOAT CHEESE FRITTATA - SOUTHERN …
From southernladymagazine.com
HOW TO MAKE A FONTINA FRITTATA - SPOON UNIVERSITY
From spoonuniversity.com
MUSHROOM, PEPPER, AND FONTINA FRITTATA RECIPE
From myrecipes.com
SPINACH FONTINA FRITTATA - SERENA BAKES SIMPLY FROM …
From serenabakessimplyfromscratch.com
FENNEL, OLIVE AND FETA FRITTATA - EPICURICLOUD (TINA …
From epicuricloud.com
CARAMELIZED FENNEL AND ONIONS - AN EASY …
From allourway.com
FENNEL FRITTATA – LIVE EARTH FARM
From liveearthfarm.net
FRITTATA WITH FENNEL AND FONTINA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FENNEL SAUSAGE FRITTATA - THE MASTIFF'S KITCHEN
From themastiffskitchen.com
GARLIC SCAPE AND FENNEL FRITTATA - BECKY'S MINDFUL KITCHEN
From beckysmindfulkitchen.com
FONTINA, FENNEL, AND ONION PIZZA - MEDITERRANEAN RECIPES
From fooddiez.com
ROASTED FENNEL, POTATO AND CARAMELISED ONION FRITTATA | FOOD TO LOVE
From foodtolove.co.nz
FONTINA, FENNEL, AND ONION PIZZA | FENNEL RECIPES, ONION PIZZA, …
From pinterest.com
FONTINA, FENNEL, AND ONION PIZZA RECIPE | RECIPE | FENNEL RECIPES ...
From pinterest.ca
FRITTATA WITH FENNEL AND CHERRY TOMATOES RECIPE | QUINCAILLERIE DANTE
From quincailleriedante.com
FENNEL FRITTATA RECIPE BY MARIELA ALVAREZ TORO - HONEST COOKING
From honestcooking.com
FENNEL AND FETA CHEESE FRITTATA RECIPE - FOOD & WINE
From foodandwine.com
FRITTATA WITH ASPARAGUS, TOMATO AND FONTINA - FOOD NETWORK
From foodnetwork.com
FRITTATA DI FONTINA - ITALIAN FOOD MADE SIMPLE
From italianfoodmadesimple.com
FRITTATA WITH FARMER SAUSAGE, ONIONS, ASPARAGUS & FONTINA CHEESE
From cookswithcocktails.com
FENNEL, ONION, AND FONTINA FRITTATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FENNEL AND FONTINA ARANCINI | RECIPE | FENNEL RECIPES, RECIPES, …
From pinterest.com.au
TOMATO AND FONTINA FRITTATA - GOOD HOUSEKEEPING
From goodhousekeeping.com
ONION AND FONTINA FRITTATA ~ - SOUS SALT
From soussalt.com
CARAMELIZED LEEK, FENNEL & ONION GRATIN (VEGAN - EVERY LAST BITE
From everylastbite.com
HAM AND FONTINA FRITTATA - HORMEL
From hormel.com
FONTINA, FENNEL, AND ONION PIZZA RECIPE | RECIPE | FENNEL RECIPES ...
From pinterest.com
RECIPE DETAILS | CANOLA OIL. GOOD FOR EVERY BODY!
From canolainfo.org
FONTINA, CHARD AND GREEN OLIVE FRITTATA - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
ROASTED FENNEL AND KALE FRITTATA - FASHIONABLE FOODS
From fashionablefoods.com
RED PEPPER AND FENNEL FRITTATA | HEART AND STROKE FOUNDATION
From heartandstroke.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love