Hidden Valley Pizza Frittata Rsc Recipes

PIZZA FRITTATA

Steps:

• Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
• Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.
• Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.

PIZZA FRITTATA

Steps:

• Preheat oven to 425°. In a large oven-proof skillet over medium heat, heat oil. Add onions and garlic and cook until tender, 5 minutes, then add spinach. Cook until wilted, 2 to 3 minutes, and season with salt.
• In a large bowl, whisk together eggs, oregano, and milk and season with salt and pepper. Pour eggs over vegetables in skillet and cook until edges are cooked, 4 to 5 minutes.
• Top with cheese and pepperoni and transfer to the oven to bake until eggs are cooked through, 5 to 6 minutes more.

THE HIDDEN VALLEY PIZZA #RSC

Steps:

• Preheat oven at 400 degrees.
• On medium high heat in a non-stick cooking pan add oil, shallots, ground pork and hidden valley seasoning mix cook ground pork until it is no longer pink drain on paper towel any excess fat.
• Spray pizza pan with cooking spray flour hands and stretch dough to fit your pizza pan. Spread Alfredo sauce on pizza dough top with lemon zest spread on pizza dough.
• Continue to layer pizza with spinach, mozzarella, and cooked ground pork mixture and parmesan cheese. Bake in oven for 25 minutes. Pat dry tomatoes to soak up any excess juice and top pizza with tomatoes and fresh chives.

FRITTATA PIZZA

Steps:

• In a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.

WICKED CHICKEN HIDDEN VALLEY RANCH PIZZA #RSC

Steps:

• Preheat oven to 400 degrees F.
• If using a pizza stone, preheat the stone while preheating the oven.
• Prepare dough according to package directions.
• Transfer dough to baking sheet or if using pizza stone, continue with directions.
• Combine Hidden Valley Ranch and Greek Yogurt; set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
• Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
• Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
• Cook for 20 min or until crust is golden brown and cheese is bubbly.

PIZZA FRITTATA

Steps:

• Preheat oven to 350 degrees. In a 10-inch ovenproof nonstick skillet, heat 2 teaspoons oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Cool completely.
• In a large bowl, whisk together eggs, egg whites, 3/4 teaspoon salt, and 2 tablespoons water. Stir in onion and 3/4 cup mozzarella.
• In skillet, heat 1 tablespoon oil over medium heat. Add egg mixture; reduce heat to low, and cook until beginning to set around the edges, about 3 minutes. Transfer to oven; bake until set, about 12 minutes.
• Meanwhile, heat remaining 2 teaspoons oil in a large skillet over low heat. Cook garlic until soft, 2 minutes. Add tomatoes, mint, and 1/4 teaspoon salt; simmer, breaking up tomatoes with a spoon, 5 minutes.
• Spoon sauce over frittata; sprinkle with remaining 1/4 cup cheese. Return to oven; cook until cheese melts, about 1 minute.

PIZZA FRITTATA

Steps:

• Beat cream cheese, eggs, salt and seasonings until well blended.
• Melt butter in 10-inch ovenproof skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Stir in pepperoni and cream cheese mixture. Cover; cook 5 min. or until center is almost set.
• Heat broiler. Uncover frittata. Broil, 6 inches from heat, 2 to 3 min. or until golden brown.

LOBSTER AND SHRIMP RANCH FRITTATA #RSC

Steps:

• First prepare sauce by wisking milk into sour cream until smooth. Wisk in one half of Hidden Valley Ranch Mix, chives, lemon zest, and garlic powder. Stir in tomato. Set aside in refrigerator to use later.
• Next prepare egg mixture for frittata by beating eggs until smooth. Wisk in Half & Half, milk, the other half of Hidden Valley Ranch Mix, sumac, lemon zest, salt, and pepper. Set aside.
• In a 10" oven safe skillet melt 2 Tbsp butter over medium heat. Lightly sautee red potatos over medium high heat until lightly browned. If necessary add more butter or coconut oil to prevent sticking. Add shrimp and minced garlic to pan, and sautee until shrimp begins to turn pink. Salt lightly to taste. Then add Spinach to pan in order to wilt for about a minute or so. Next add egg mixture to pan while stirring. Stir in swiss and lobster. Keep stirring every minute or so to keep circulating raw egg to bottom of pan as it begins to set up. When mixture is still moist but setting up at the top, add layer of Parmesan to the top and pop under the broiler on high for 4 minutes (with the rack on the 2nd from highest position in oven) turning a quarter turn every minute. Cheese should be nicely bubbling and lightly browned on top.
• Pull from the oven and let cool for about 10 minute Sprinkle sauce on top (leaving the rest in a small bowl to serve with the Frittata). Sprinkle chives on top, and serve.