Herb Breakfast Frittata Recipes

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HERB BREAKFAST FRITTATA



Herb Breakfast Frittata image

I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. -Katherine Hansen, Brunswick, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup thinly sliced red onion
1 tablespoon olive oil
1 large Yukon Gold potato, peeled and thinly sliced
6 large eggs
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 tablespoons shredded cheddar cheese

Steps:

  • In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato slices in a single layer over bottom of pan. Preheat broiler., In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook until nearly set, 4-6 minutes., Uncover skillet. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 321mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

EASY HERB FRITTATA



Easy Herb Frittata image

Even a novice cook can successfully make this cheesy frittata. But shhhh - no one else needs to know how easy it is to make!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 5

8 eggs
2 Tbsp. water
4 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped (about 1 cup)
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 Tbsp. chopped fresh cilantro, divided

Steps:

  • Heat oven to 350°F.
  • Whisk eggs and water in medium bowl until blended. Stir in ham, 1/2 cup cheese and 2 Tbsp. cilantro.
  • Pour into 9-inch pie plate sprayed with cooking spray; top with remaining cheese.
  • Bake 30 min. or until top is puffed and golden brown. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

PEPPER AND FRESH HERB FRITTATA



Pepper and Fresh Herb Frittata image

Peppers add "zing" to this wonderful egg dish, chock-full of herby seasoning. It's simple to put together for breakfast or brunch. -Kristin Cummins, Mogadore, OH

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

12 large eggs
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/2 cup sliced pickled peppers
1/2 cup crumbled goat cheese

Steps:

  • Preheat broiler. In a large bowl, whisk eggs, herbs, salt and pepper until blended., In a 10-in. broiler-safe skillet, heat oil over medium-low heat. Pour in egg mixture. Cook, covered, 10-12 minutes or until nearly set. Top with pickled peppers and cheese., Broil 4-5 in. from heat 3-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 234 calories, Fat 19g fat (6g saturated fat), Cholesterol 384mg cholesterol, Sodium 708mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 14g protein.

EASY STOVETOP FRITTATA WITH FRESH HERBS



Easy Stovetop Frittata with Fresh Herbs image

A simple but satisfying dish made with eggs, fresh herbs and ricotta

Provided by Marilena Leavitt

Categories     Light lunch

Time 25m

Yield serves 4

Number Of Ingredients 8

1 medium onion, minced
2 medium green onions, thinly sliced
2 TBSP. extra virgin olive oil
6 large organic eggs, lightly beaten
1 cup ricotta, full fat (I like the Calabro brand)
¾ -1 cup fresh herbs, like parsley, dill, mint, basil, chopped
--- sea salt and freshly ground pepper
2 TBSP. butter

Steps:

  • Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
  • In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
  • Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
  • Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
  • Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.

THE ULTIMATE BREAKFAST FRITTATA



The Ultimate Breakfast Frittata image

This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.

Provided by Sackville

Categories     Breakfast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 potatoes, cubed
6 strips bacon, cut into bite-sized pieces
1 onion, chopped
4 mushrooms, sliced
4 eggs, beaten
1/2 cup cheddar cheese, grated
1 pinch dill or 1 pinch other herbs
salt and pepper
1 teaspoon olive oil

Steps:

  • Boil potatoes in a small saucepan until tender.
  • Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
  • Drain potatoes and put into frying pan, cooking for another 2 minutes.
  • Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
  • Season with herbs, salt and pepper, to taste.
  • Let cook for 2 minutes or until eggs start to set.
  • Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
  • Serve with a tall glass of orange juice and some toast.

EASY BREAKFAST FRITTATA RECIPE BY TASTY



Easy Breakfast Frittata Recipe by Tasty image

Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.

Provided by Hitomi Aihara

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

6 eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
4 strips bacon, diced
1 cup onion, diced
½ cup tomato, diced
4 cups spinach
½ cup shredded cheddar cheese
green onion, for topping

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
  • In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
  • Add onions to the same pan and cook until translucent.
  • Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
  • Add the bacon back into the pan. Blend together.
  • Add the eggs and cheese into the pan.
  • Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
  • Top off with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams

IRANIAN HERB AND WALNUT FRITTATA



Iranian Herb and Walnut Frittata image

This is just one of many versions of a classic Iranian frittata filled with fresh herbs and walnuts. Some versions include dried rose petals, which perfume the frittata. I've substituted a drop of rose water, because that is what I had in my pantry.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h10m

Yield Serves 6

Number Of Ingredients 10

8 eggs
1/2 cup plain yogurt (may use low-fat but not nonfat)
1/2 teaspoon rose water
1/2 teaspoon salt, or to taste
Freshly ground pepper
4 cups, loosely packed, parsley leaves and cilantro (may use other herbs like mint, tarragon, dill or basil if you can't tolerate cilantro), finely chopped
1/3 cup finely chopped walnuts
2 tablespoons extra virgin olive oil
1 bunch scallions, white and green parts, finely chopped
2 garlic cloves or 1 bulb spring garlic, minced

Steps:

  • Beat the eggs in a large bowl. Add the yogurt, rose water, and salt and pepper and beat well. Add the herbs and walnuts, stir together and let sit for 30 minutes, stirring every so often.
  • Heat one tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the scallions. Cook, stirring, until tender, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat and add to the eggs. Stir together.
  • Add the remaining tablespoon of oil to the pan and swirl to coat evenly. Heat over medium-high heat until a drop of egg sizzles and sets within seconds of adding it to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot, warm, at room temperature

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams

HERB-AND-OLIVE FRITTATA



Herb-and-Olive Frittata image

In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.

Provided by Mark Bittman

Categories     breakfast, easy, quick, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
1/2 cup chopped black olives, preferably oil-cured
1 cup chopped fresh parsley
1 cup chopped fresh basil
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint
1 tablespoon chopped fresh rosemary or thyme
8 eggs, lightly beaten
1/2 cup milk
1 tablespoon all-purpose flour
Salt
black pepper

Steps:

  • Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
  • Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams

FRESH HERB FRITTATA



Fresh Herb Frittata image

A very easy way to make breakfast, brunch, or supper for eight. This is wonderful with herbs picked right out of your garden.

Provided by PainterCook

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

8 eggs
2 tablespoons water
1 cup shredded colby-monterey jack cheese, divided
1/2 cup fresh herb, chopped (parsley,thyme leaves, cilantro, chives)
1/2 cup finely chopped red bell pepper
1/2 teaspoon fresh ground black pepper

Steps:

  • Whisk eggs and water in a bowl.
  • Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
  • Spray a quiche dish with non-stick spray. Pour egg mixture into it.
  • Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
  • Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.

Nutrition Facts : Calories 128.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 224.1, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 9.8

HERB FRITTATA



Herb Frittata image

This is one of the real classics of this region's cuisine (Friuli-Venezia Giulia).You will find it wherever you travel, especially in the springtime when wild herbs sprout in fragrant profusion all over La Terra Fortunata. The key here is to use as large a variety of herbs, grasses and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel and celery leaves. This frittata is served piping hot, tepid or cool. As always, it should be covered if allowed to cool and cut into wedges before serving.

Provided by Food Network

Time 25m

Yield 4 to 8 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, or more if needed
2 tablespoons minced chives or onions
1 1/2 cups fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces
12 large eggs
6 tablespoons whole or low-fat milk
1 tablespoon unbleached all-purpose flour
2 tablespoons grated aged or semi-aged montasio cheese
Freshly ground black pepper

Steps:

  • Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
  • While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.
  • Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
  • Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
  • Variations:
  • To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
  • Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.

FRESH HERB FRITTATA



Fresh Herb Frittata image

Provided by Fred Plotkin

Categories     Cheese     Egg     Herb     Breakfast     Brunch     Bake     Vegetarian     Summer

Yield Makes 4 to 8 servings

Number Of Ingredients 8

2 tablespoons/30 g unsalted butter, or more if needed
2 tablespoons/30 g minced chives or onions
1 1/2 cups/400 g fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces
12 large eggs
6 tablespoons/100 ml whole or low-fat milk
1 tablespoon/15 g unbleached all-purpose flour
2 tablespoons/30 grams grated aged or semi-aged Montasio cheese
Freshly ground black pepper

Steps:

  • Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet. If 2 tablespoons/30 g are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add the chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
  • While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in one hand, shake the pan continuously to prevent the frittata from sticking.
  • Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
  • Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
  • Variations: To make a baked omelet, preheat the oven to 300°F/150 °C. Prepare the greens as above and transfer to a buttered 8-inch/20-cm baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
  • Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
  • Wine: Many wines seem to go well with this preparation, including Collio Bianco, Tocai, Sauvignon Blanc, dry Verduzzo, and dry Prosecco

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VEGGIE-AND-HERB FRITTATA RECIPE | MYRECIPES
Advertisement. Step 2. Whisk together eggs, half-and-half, salt, and pepper in a large mixing bowl. Step 3. Heat butter in an ovenproof 10-inch skillet over medium heat. Add spinach; cook about 30 seconds or until spinach barely begins to wilt. Pour in egg mixture.
From myrecipes.com


HERB BREAKFAST FRITTATA | RECIPE | RECIPES, BREAKFAST RECIPES ...
Dec 15, 2016 - I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. —Katherine Hansen, Brunswick, Maine Yukon Gold potatoes give this frittata a comforting bottom crust.
From pinterest.ca


HERB FRITTATA RECIPE - FOOD NEWS
In a well-seasoned 10-inch cast iron skillet (may also use oven-safe non-stick skillet), heat about 1 tablespoon of olive oil over medium heat. Add egg mixture and cook for about 5 minutes, or until edges start to set. Sprinkle remaining ¼ cup of cheese on the top of the eggs.
From foodnewsnews.com


HEALTHY HERB FRITTATA RECIPE - PREVENTION
2020-12-13 In bowl, lightly beat eggs. In food processor, pulse scallions, parsley, cilantro, dill, and 2 tbsp. oil until evenly and finely chopped. Add to …
From prevention.com


HERB FRITTATA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
Steps: Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside. Put bacon in a 10- …
From stevehacks.com


BAKED PEPPER & HERB BREAKFAST FRITTATA - FOODLION.COM
2019-09-17 Preheat oven to 350 degrees. Then heat oil over a 9 to 10-inch cast iron skillet or other oven-proof pan. Add onions and peppers and sauté until tender, about 5 minutes. In a bowl, whisk together eggs, herbs, mozzarella, salt and pepper then pour into the well-greased pan. Stir contents to ensure the peppers and onions are evenly distributed.
From foodlion.com


BAKED PEPPER & HERB BREAKFAST FRITTATA - FOODLION.COM
2019-09-17 This pepper frittata features fresh herbs like chives, parsley, oregano, and basil. Make this recipe to take your breakfast to the next level!
From foodlion.com


REGINA'S HERB AND GRUYERE FRITTATA RECIPE | MYRECIPES
Step 2. Pour egg mixture into frying pan and sprinkle in gruyère, sage, and rosemary. Stir ­gently with a wooden spoon until mixture begins to set, about 2 minutes. Step 3. Cover frying pan, transfer to oven, and bake until frittata is puffed and set, 12 to 14 minutes. Cut into 6 slices, and serve immediately, sprinkled with basil.
From myrecipes.com


TOMATO-HERB MINI FRITTATAS RECIPE | SOUTHERN LIVING
Tomato-Herb Frittata: Prepare recipe as directed, substituting a lightly greased 13- x 9-inch baking dish for ramekins and increasing bake time to 18 to 20 minutes or until set. Note: Mixture will rise about 1 inch above rim of baking dish. Hands-on time: 10 min.; Total time: 30 min.
From southernliving.com


HERB BREAKFAST FRITTATA - GLUTEN FREE RECIPES
In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato in a single layer over bottom of pan.
From fooddiez.com


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