Frittata Lorraine Recipes

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FRITTATA LORRAINE



Frittata Lorraine image

The classic quiche, with its onions, lardons and cheese, loses its crust and becomes a frittata. Great for those on low-carb diets. Adapted from a recipe by Aida Mollenkamp at CHOW.

Provided by DrGaellon

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

12 large eggs
1 3/4 cups shredded gruyere cheese (about 5 ounces)
2/3 cup whole milk
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
4 medium shallots, halved lengthwise and thinly sliced crosswise
6 -8 ounces Canadian bacon, small dice
1 tablespoon fresh thyme leave, finely chopped

Steps:

  • Preheat broiler to high.
  • Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
  • Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
  • Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1" from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.

Nutrition Facts : Calories 400.4, Fat 29.2, SaturatedFat 13, Cholesterol 485.8, Sodium 979.9, Carbohydrate 3.8, Fiber 0.1, Sugar 2.3, Protein 29.4

LORRAINE FRITTATA



Lorraine Frittata image

Fans of cheesy, onion-y, bacon-studded quiche Lorraine will like this very easy-to-make Lorraine Frittata.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 8 servings

Number Of Ingredients 9

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. milk
1-1/2 tsp. garlic powder
6 eggs
1/8 tsp. ground black pepper
6 slices cooked OSCAR MAYER Bacon, crumbled
1/2 lb. fresh mushrooms, sliced
1/4 cup slivered red onions
1/2 cup KRAFT Shredded Swiss Cheese

Steps:

  • Heat oven to 350ºF.
  • Whisk Neufchatel, milk and garlic powder until smooth; reserve 1/4 cup mixture. Whisk remaining Neufchatel mixture with eggs and pepper until blended. Stir in bacon.
  • Cook mushrooms and onions in nonstick skillet on medium heat 3 to 5 min. or until tender. Add to Neufchatel mixture; mix well.
  • Pour into 9-inch pie plate sprayed with cooking spray.
  • Bake 25 to 30 min. or until center is set. Sprinkle with shredded cheese; bake 5 min. or until melted. Drizzle with reserved Neufchatel mixture.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.6891 g, Sugar 0 g, Protein 12 g

FRITTATA LORRAINE



Frittata Lorraine image

A crustless quiche lorraine; eggs, onions, bacon, spinach. Yum! Or, swap in your favorite ingredients. Note: low fat milk can be used in place of half and half, but the frittata may not puff up.

Provided by Team Rocco

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1/4 large onion, chopped
1/2 lb turkey bacon, chopped
8 ounces frozen chopped spinach, thawed
salt and pepper
crushed red pepper flakes
6 large eggs
1/2 cup half-and-half
1/4 cup sharp cheddar cheese

Steps:

  • Pre-heat oven to 350 degrees.
  • Heat olive oil over medium heat in oven safe skillet (most are oven safe up to 400 degrees, check with manufacturer).
  • Add onion and bacon, cook for about 5-7 minutes or until bacon is crispy and onion soft.
  • Make sure spinach is drained of excess water and add to onion/bacon mixture along with salt & pepper and red pepper flakes (to taste).
  • Whisk eggs, cream, and cheese together in small bowl until well combined and frothy.
  • Pour eggs over onion/bacon/spinach.
  • Bake in 350 degree oven for 10-15 minutes or until eggs have set up.

Nutrition Facts : Calories 185.7, Fat 14.3, SaturatedFat 4.8, Cholesterol 193.5, Sodium 446, Carbohydrate 3.2, Fiber 0.9, Sugar 1.3, Protein 11.5

FRITTATA



Frittata image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 14

Olive oil, for drizzling
8 mushrooms, quartered
6 spears asparagus, chopped
Salt and freshly ground black pepper
12 large eggs
1/2 cup grated Monterey Jack
1/4 cup grated Parmesan
2 dashes hot sauce
2 tablespoons butter
1 medium onion, halved and sliced thin
1 cold baked potato, diced
1/4 cup chopped green olives with pimentos
2 jarred roasted red peppers, sliced thin
8 fresh basil leaves, chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
  • Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
  • In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
  • Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
  • Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

QUICHE LORRAINE FRITTATA



Quiche Lorraine frittata image

Grab the opportunity to have a picnic when the sun comes out with this simple storecupboard idea

Provided by Good Food team

Categories     Lunch, Main course, Snack

Time 45m

Number Of Ingredients 4

8 rashers smoked streaky bacon or about 175g ham, chopped into pieces
8 eggs
200ml milk
50g strong cheddar , grated, plus extra for sprinkling, if you like

Steps:

  • Heat oven to 180C/160C fan/gas 4. If you're using bacon, put it into a large frying pan and cook over a gentle-medium heat. Stir occasionally until golden and beginning to crisp up.
  • Line a roasting tin, about 20 x 28cm, with baking parchment - just scrunch it roughly at the corners. Whisk together the eggs and milk in a large jug or bowl, then stir in the bacon or ham, plus any fat from the pan, the cheddar and some seasoning. Pour into the tin, scatter with a bit of extra grated cheese, if you like, and bake for 30-35 mins until golden and set. Carry to your picnic in its tin and eat hot, warm or cold, with bread, cherry tomatoes and a few salad leaves.

Nutrition Facts : Calories 229 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 17 grams protein, Sodium 1.3 milligram of sodium

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