FRITTATA LORRAINE
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
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 LORRAINE
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
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
FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
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.
ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY
Here's what you need: medium russet potatoes, large vidalia onion, medium red bell peppers, large portobello mushroom, extra virgin olive oil, salted butter, salt, pepper, fresh basil, large eggs, half & half, salt, pepper, adobo, fresh basil, parmesan cheese, fresh mozzarella cheese
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 17
Steps:
- On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
- Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
- Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
- Place into a 425°F oven for approximately 35-40 minutes.
- Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
- Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
- Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
- In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
- While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
- Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
- In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
- Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
- Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
- Cook on a medium-low flame for 12-15 minutes.
- Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
- Let cool slightly, slice and serve.
- Enjoy!
Nutrition Facts : Calories 682 calories, Carbohydrate 42 grams, Fat 49 grams, Fiber 5 grams, Protein 19 grams, Sugar 8 grams
THE BEST QUICHE LORRAINE
Steps:
- On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.
Nutrition Facts : Calories 671 calories, Fat 49g fat (27g saturated fat), Cholesterol 308mg cholesterol, Sodium 841mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.
QUICHE LORRAINE FRITTATA
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
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
LORRAINE FRITTATA
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
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
More about "frittatalorraine recipes"
OUR 12 BEST FRITTATA RECIPES | ALLRECIPES
From allrecipes.com
FRITTATA RECIPES | ALLRECIPES
From allrecipes.com
EASY FRITTATA RECIPE: HOW TO MAKE CHEESY FRITTATA - CHOWHOUND
From greatist.com
LORRAINE FRITTATA — CHEF SHARING THE TABLE
From chefsharingthetable.com
FRITTATA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRITTATA LORRAINE - BIGOVEN.COM
From bigoven.com
15 FABULOUS, FLUFFY FRITTATA RECIPES | TASTE OF HOME
From tasteofhome.com
EASY VEGETABLE FRITTATA - INSPIRED TASTE
From inspiredtaste.net
FRITTATA LORRAINE RECIPE | RECIPELAND
From recipeland.com
10 FAST SIDES THAT TURN A FRITTATA INTO DINNER - KITCHN
From thekitchn.com
BASIC FRITTATA RECIPE | GET CRACKING
From eggs.ca
FRITTATA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
17 FRITTATA RECIPES | COOKING LIGHT
From cookinglight.com
FRITTATA RECIPES | MARTHA STEWART
From marthastewart.com
QUICHE LORRAINE FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
LORRAINE FRITTATA WITH BACON, ONIONS AND GRUYERE - RELISH
From relish.com
FRITTATA RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
10 AMAZING FRITTATA RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY OVEN BAKED FRITTATA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HOW TO MAKE A FRITTATA (EASY METHOD!) - LAUREN'S LATEST
From laurenslatest.com
FRITTATA | RECIPETIN EATS
From recipetineats.com
EASY FRITTATA RECIPE - HOW TO MAKE FRITTATA - DELISH
From delish.com
30+ AMAZING FRITTATA RECIPES • THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
THE BEST FRITTATA RECIPES - HOLIDAY AND GENERAL FRITTATA RECIPES
From frittatarecipe.com
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED) - COOKIE AND KATE
From cookieandkate.com
FRITTATA LORRAINE - ISPICE YOU
From ispiceyou.com
FRITTATA RECIPE {EASY OVEN METHOD} - COOKING CLASSY
From cookingclassy.com
FRITTATA RECIPE - HOW TO MAKE AN EASY FRITTATA | KITCHN
From thekitchn.com
FRITTATA LORRAINE - GOOD HOUSEKEEPING
From goodhousekeeping.com
10 BEST BAKED FRITTATA RECIPES | YUMMLY
From yummly.com
KETO FRITTATA LORRAINE RECIPE | @ATKINS
From atkins.com
KETO FRITTATA RECIPE – NUTRITIOUS LOW CARB BREAKFAST IN A PAN
From myketokitchen.com
KETO FRITTATA LORRAINE RECIPE | ATKINS
From atkins.ca
HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
QUICHE LORRAINE STYLE FRITTATA - EASY PEASY FOODIE
From easypeasyfoodie.com
FRITTATA LORRAINE RECIPE - FOOD NEWS
From foodnewsnews.com
QUICHE LORRAINE | SO DELICIOUS
From sodelicious.recipes
FLORENTINE FRITTATA - CHATELAINE
From chatelaine.com
FRITTATA LORRAINE - CHOWHOUND FOOD COMMUNITY
From greatist.com
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