PASTA FRITTATA
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan.
- In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently.
- Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.
FRITTATA PRIMAVERA WITH PARMESAN TOAST
Steps:
- Wash and cube potatoes without peeling. Heat oil in non-stick skillet. Add potatoes in one layer and saute 5 minutes. Add a little salt and pepper. While potatoes cook, prepare onions, mushrooms, green pepper and 2 crushed garlic cloves. Add to skillet and continue to saute 5 minutes. Whisk egg, egg whites and skim milk together. Tear basil into small pieces and add to egg mixture with a little salt and pepper. Pour into skillet and gently toss vegetables to make sure egg mixture spreads throughout the pan. Turn heat to low and cook 10 minutes. Frittata will be mostly cooked through. Place brad on foil-lined baking tray while the frittat cooks. Spray bread with vegetable oil spray. Spread remaining garlic clove on bread. Take 2 tbsp Parmesan cheese and sprinkle on top of bread. Sprinkle remaining parmesan chees on top of Frittata. Place under broiler for 2 minutes. Remove and place bred under broiler for 1 minute or until cheese melts.
BAKED FRITTATA PRIMAVERA
Celebrate asparagus season with this awesome Baked Frittata Primavera. All you need for this baked frittata are 4 ingredients and 10 minutes to prepare it.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.
- Whisk eggs and water until blended. Place cream cheese over vegetables in skillet; cover with eggs.
- Bake 30 min. or until frittata is puffed and golden brown.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 8 g
FRITTATA PRIMAVERA
We love different kinds of Frittatas. I hope that you will enjoy this one. This makes 12 servings, It is good cold. Leave out the ham and you have a great vegetarian dish.
Provided by Barb G.
Categories Cheese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Melt butter in nonstick skillet.
- Cook potatoes, onions and mushrooms over medium heat until tender.
- Add asparagus pieces and ham, if using.
- Season with salt and pepper.
- Spread mixture into an oil-sprayed 9x13-inch baking dish.
- Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
- Pour egg mixture into baking dish.
- Top with asparagus tips.
- Bake 45 to 55 minutes until set in middle.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 285.6, Fat 20.5, SaturatedFat 11.1, Cholesterol 262.9, Sodium 336.9, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 17.6
TOASTED SPAGHETTI PRIMAVERA
Provided by Amanda Hesser
Categories dinner, pastas, project, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Bring 4 cups water to a boil. Reduce heat to low, add pea shells and steep for 90 minutes. Strain and cool. Discard shells and reserve 2 cups of broth.
- Preheat the oven to 300 degrees. Bring a large pot of heavily salted water to a boil. Prepare an ice-water bath. Drop the peas into the boiling water and cook until just soft, about 2 minutes (30 seconds if frozen). Using a strainer, transfer the peas to the ice water, then remove and roughly chop.
- Return water to a boil. Boil the Romanesco and sugar snaps for 30 seconds; transfer to ice water with a slotted spoon. Boil carrots for 1 to 3 minutes and transfer them to the ice water. Save boiling water for the pasta, adding more water and salt as needed. Carefully separate the sugar snaps in half along their seams so that half of the peas remain hinged on each half of the shell.
- Using a vegetable peeler or mandoline, slice asparagus and radishes lengthwise. Spread on a baking sheet. Toss with olive oil. Season with salt.
- In a large saucepan set over medium heat, add 2 tablespoons olive oil. Add the garlic, green garlic, capers, pepper flakes and a large pinch of salt. Sauté until fragrant but before the garlic browns, 30 to 60 seconds. Add the pea broth and the miso paste and bring to a boil. Add the peas, sugar snaps, carrots and Romanesco. Season to taste with salt, miso, lemon zest and lemon juice. Remove from the heat and keep warm.
- About 20 minutes before serving, break the pasta into 2-inch pieces and place on a baking sheet. Coat with 2 tablespoons olive oil and toast in the oven until golden, 10 to 15 minutes. Immediately transfer to the boiling salted water and cook until al dente. Transfer to the miso broth. Set over medium heat and stir until well combined and hot.
- Portion the pasta and broth into 4 bowls. Top each with a few slices of asparagus and radish, a sprinkle of parsley and, if you choose, miner's lettuce or edible pansies. Drizzle with olive oil.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 18 grams, Carbohydrate 134 grams, Fat 24 grams, Fiber 20 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 1706 milligrams, Sugar 28 grams
SPINACH FRITTATA WITH PARMESAN CHEESE
Make and share this Spinach Frittata With Parmesan Cheese recipe from Food.com.
Provided by Oolala
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oils in an omelette pan that is ovenproof. Add the onion and cook until clear and tender.
- In a bowl, combine the eggs with half of the cheese, the oregano, pepper and spinach and mix well.
- Pour this egg mixture into the skillet with the onion and cook over very low heat until the edges are lightly browned.
- Sprinkle the remaining cheese over the top and place under the broiler until the cheese is lightly browned.
- To serve, cut into wedges.
Nutrition Facts : Calories 104.9, Fat 7.8, SaturatedFat 2.5, Cholesterol 164.1, Sodium 154.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.5, Protein 7.4
BAKED PASTA PRIMAVERA
Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
- Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
- Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
- Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 30.2 g, Cholesterol 25.9 mg, Fat 11.5 g, Fiber 3.2 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 368.5 mg, Sugar 4.9 g
TORTELLINI PRIMAVERA
This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Provided by Happyschmoopies
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 4h30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
- Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g
PARMESAN HAM FRITTATA
This egg dish is true to my Italian heritage. Italians make frittatas with many combinations of ingredients. I'm a creative cook, so I came up with this simple recipe based on how I remember my grandma making this dish. Even at that, I'm not sure I make it the same each time. -T. Lentini, Rogue River, Oregon
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a 6-in. broiler-proof skillet, saute the onion, green pepper and garlic in oil. Reduce heat to medium. In a bowl, beat eggs, salt and pepper. Add egg mixture and ham to vegetables. , As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are nearly set, sprinkle with cheese. Broil 4-5 in. from the heat for 1-2 minutes or until eggs are completely set.
Nutrition Facts : Calories 388 calories, Fat 30g fat (8g saturated fat), Cholesterol 451mg cholesterol, Sodium 761mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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