HASH BROWN FRITTATA WITH SPINACH
With a crispy golden and delicious crust, this Hash Brown Frittata with Spinach is a tasty breakfast or brunch idea. It's a healthy one-skillet meal that is perfect for leisurely weekends!
Provided by Tempie
Categories Breakfast Main Course
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375°F.
- Squeeze as much water out of the defrosted spinach as possible, then set aside.
- Place the shredded potato in a tea towel or a couple of layers of paper towels and squeeze out as much moisture as possible. Place into bowl, add garlic powder, onion powder and 1/2 tsp of sea salt, then toss together.
- Heat the ghee or oil of choice in a 10.5-inch skillet over medium heat. Add the potato to the skillet, spread it out into an even layer and press down over the entire surface with a spatula. Let cook, without disturbing, until bottom is golden brown. Flip and let cook an additional 2-3 minutes.
- Meanwhile, whisk together the eggs and milk. Add the spinach and cheese and remaining 1/4 tsp of sea salt and gently whisk until combined.
- Once the flipped hash browns have cooked for 2-3 minutes, pour the egg mixture into the skillet. Let cook until the edges of the eggs have begun to set. Place into heated oven and cook until the center is just set, about 15-20 minutes.
- Let cool for about 5 minutes, then cut and serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 12 g, Protein 15 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 329 mg, Sodium 550 mg, Sugar 1 g, ServingSize 1 serving
SPINACH HASH BROWN FRITTATA
Steps:
- Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 281 calories, Fat 19g fat (9g saturated fat), Cholesterol 225mg cholesterol, Sodium 542mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
FRITTATA
For a tasty breakfast or brunch, fry up Alton Brown's easy Frittata recipe, loaded with asparagus and country ham, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to broil setting.
- In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
- Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
SPINACH FRITTATA
This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.
Provided by Stephanie Lynn
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
- Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
- Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g
CHEESY BACON AND HASH BROWN FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high and position a rack in the top third of the oven.
- Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
- Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.
HASH BROWNS FRITTATA
I got this from a book of favourite egg recipes. Chopped cooked bacon or diced ham can be added along with the peppers and onion. You can also substitute Monterey jack cheese for the cheddar.
Provided by Fluffy
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet heat oil over medium heat.
- Add hash browns and cook for a few minutes until heated through, stirring occasionally.
- Stir in green or red pepper and onions.
- Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
- In a medium bowl, whisk together eggs, milk, salt and pepper.
- Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
- Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
- Sprinkle cheese over top.
- Cover and cook for 2 to 3 minutes or until cheese is melted.
- Loosen edges and cut into wedges.
Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 9.2, Cholesterol 349.1, Sodium 311.9, Carbohydrate 22.1, Fiber 1.9, Sugar 1.6, Protein 19.4
HASH BROWN FRITTATA
Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
- Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
- Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.
Nutrition Facts : Calories 295, Carbohydrate 43 g, Cholesterol 225 mg, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg
SPINACH FRITTATA
Garden-fresh potatoes, spinach and tomatoes not only add color but nutrition to a brunch favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In medium bowl, beat eggs and milk with wire whisk. Stir in cheese, garlic powder, basil, salt, pepper and onions.
- In 9- to 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Cook potatoes in oil about 5 minutes, stirring frequently, until tender. Add spinach; cover and cook 1 to 2 minutes or until spinach is wilted.
- Reduce heat to low. Spread potatoes and spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and top is set. Cut into wedges.
Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 165 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g
SPINACH FRITTATA
Steps:
- In an ovenproof skillet, saute onions in oil until tender. Beat eggs and milk; add to onions with the remaining ingredients. Cook over medium heat for 5 minutes. Bake, uncovered, at 325° for 15 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
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