Hearty Veggie Frittata Recipes

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HEARTY VEGGIE FRITTATA



Hearty Veggie Frittata image

What's better than breakfast? Breakfast after dark! Come inside Lisa Vanderpump's kitchen to watch fabulous men making fantastic recipes with I Can't Believe It's Not Butter!

Provided by Unilever

Categories     Breakfast

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

4 tablespoons butter, spread divided
2 cloves finely chopped garlic
4 1/2 cups sliced assorted fresh vegetables, such as zucchini, onions and red peppers
1 teaspoon dried Italian seasoning
8 eggs
1 cup shredded low-fat cheddar cheese, divided

Steps:

  • Preheat broiler.
  • Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender.
  • Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir 1/2 cup cheddar cheese into egg mixture.
  • Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining 1/2 cup cheese, then broil 2 minutes or until golden brown and eggs are set.
  • *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil.
  • **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil.
  • Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!

VEGGIE FRITTATA



Veggie Frittata image

This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 10m

Yield 6

Number Of Ingredients 6

1 tablespoon butter or margarine
1 cup sliced mushrooms
½ cup chopped green and/or red peppers
⅓ cup chopped onion
12 eggs
¼ cup water

Steps:

  • Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
  • While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
  • When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
  • To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
  • Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
  • Cut into wedges and serve.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.4 g, Cholesterol 280.5 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 151.6 mg, Sugar 1.4 g

QUICK VEGGIE FRITTATA



Quick Veggie Frittata image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
2 cups finely sliced Swiss chard leaves
1 cup small diced zucchini or yellow squash
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup heavy cream
1/2 cup halved grape tomatoes
Fresh basil, finely chopped or torn

Steps:

  • Heat your broiler to medium-high.
  • Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
  • While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
  • Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.

QUICK VEGGIE FRITTATA



Quick Veggie Frittata image

Looking for a hearty breakfast? Then check out this quick veggie frittata recipe that's ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 8

4 whole eggs
6 egg whites
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
Dash pepper
2 teaspoons canola or olive oil
2 cups frozen Italian-blend vegetables, thawed (from 1-lb bag)
2 tablespoons shredded Parmesan cheese

Steps:

  • In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
  • In 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; top with vegetables. Reduce heat to medium-low. Cook 3 to 4 minutes, lifting eggs with spatula to allow uncooked portion to flow to bottom.
  • Cover; cook 7 to 8 minutes longer or until eggs are almost set but top is slightly moist. Top with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 150, Carbohydrate 4 g, Cholesterol 215 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

HEARTY POTATO FRITTATA



Hearty Potato Frittata image

Great flavor and subtle spice surround each bite of Mary Relyea's home-style frittata. The Canastota, New York cook blends ground turkey and fresh vegetables with eggs for an eye-opening dish you won't want to miss!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 14

3/4 pound lean ground turkey
1/2 cup chopped green pepper
1/2 teaspoon rubbed sage
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/2 cup sliced fresh mushrooms
2 green onions, chopped
4 small red potatoes, thinly sliced
4 teaspoons butter
8 egg whites
4 eggs
3 tablespoons fat-free milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 12-in. ovenproof skillet coated with cooking spray, cook the turkey, green pepper, sage, pepper flakes and nutmeg over medium heat for 3 minutes. Add mushrooms and onions; cook 4-5 minutes longer or until meat is no longer pink and vegetables are tender. Drain and set aside. , In the same skillet, cook potatoes in butter until lightly browned and almost tender. Return turkey mixture to the pan. In a large bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour over turkey mixture. Cover and cook over low heat for 8-12 minutes or until almost set. , Uncover skillet. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 263 calories, Fat 11g fat (4g saturated fat), Cholesterol 193mg cholesterol, Sodium 596mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

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