ITALIAN FRITTATA
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 343 calories, Fat 27g fat (12g saturated fat), Cholesterol 456mg cholesterol, Sodium 416mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.
ITALIAN FRITTATA
Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!
Provided by Shagen McBride
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
- Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
- Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake until eggs are set and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g
MINI ITALIAN FRITTATAS
Steps:
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
- In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Provided by Chef John
Categories Omelets
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
- Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
- Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
- While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
- Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
- Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
- Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g
EASY BREAKFAST FRITTATA RECIPE BY TASTY
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
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
More about "italian breakfast frittata recipes"
ITALIAN BREAKFAST FRITTATA - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Category Breakfast, LunchAuthor Megan EatonCalories 226 per serving
- Preheat the oven to 350 degrees. Whisk together the eggs, milk, salt, pepper, Italian seasoning, and mozzarella cheese. Set aside.
- Heat the olive oil over medium high heat in a large skillet. Add the onion and cook for 5-7 minutes until beginning to become translucent. Add the arugula and garlic and cook for 1 minute until fragrant. Stir in the tomatoes and roasted red peppers.
- Pour the eggs in the pan and cook until edges start to pull away from the pan, usually in about 4-6 minutes. Sprinkle Parmesan cheese on top.
10 BEST AUTHENTIC ITALIAN FRITTATA RECIPE IDEAS - THE BEST …
From europedishes.com
- Frittata with spicy sausage and Scamorza. Italian frittata recipe: Frittata with spicy sausage and scamorza cheese – 2 servings. 100gSpicy Sausage.
- Zucchini frittata recipe. Italian frittata recipe: Zucchini frittata recipe – 2 servings. 1 medium Zucchini. 50g Gouda Cheese. 6 cherry tomatoes. 50g Grana Padano cheese.
- Porcini Frittata – mushroom frittata recipe. Italian frittata recipe: Porcini Frittata with potatoes – 2 servings. 80g Porcini mushrooms. 100g Potatoes.
- Italian potato frittata recipe. Italian frittata recipe: Italian potato frittata recipe – 2 servings. 150g potatoes. 100g salted Ricotta cheese. 2tbsp Parmesan cheese.
- Frittata wrap. Italian frittata recipe: Frittata wrap – 2 servings. 120g Ham. 50g Gouda cheese. 50g Parmigiano cheese. 6-8 Cherry tomatoes. When it comes to an Italian frittata recipe or more precisely traditional Italian frittata recipe, the frittata wrap isn’t traditional but is still much loved.
- Frittata Primavera. Italian frittata recipe: Frittata Primavera – 2 servings. 1 red Bell Pepper. 1 Tomato. 60g Spinach. 1 small onion. 2 cloves Garlic. 50g smoked Scamorza cheese.
- Frittata with Asparagus. Italian frittata recipe: Frittata with Asparagus – 2 servings. 200g Asparagus. 1 small red onion. 50g salted Ricotta/Cottage cheese.
- Pancetta Frittata. Italian frittata recipe: Pancetta Frittata – 2 servings. 80g Champignon mushrooms. 80g Pancetta. 1 small Tomato. 1/2 small Bell Pepper.
- Frittata with cherry tomatoes and eggplant. Italian frittata recipe: Frittata with Cherry tomatoes and Eggplant – 2 servings. 50g salted Ricotta/Cottage cheese.
- Mushroom and pepper frittata. Italian frittata recipe: mushroom frittata recipe – 2 servings. 100g Champignon mushrooms. 1 red Bell Pepper. 50g Gouda cheese.
20 ITALIAN BREAKFAST RECIPES | TASE OF HOME
From tasteofhome.com
ITALIAN BREAKFAST FRITTATA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ULTIMATE ITALIAN FRITTATA RECIPE - RECIPES.NET
From recipes.net
ITALIAN FRITTATA RECIPE - ASIANFOODFIESTA.COM
From asianfoodfiesta.com
BREAKFAST FRITTATA RECIPES | MYRECIPES
From myrecipes.com
FRITTATA RECIPE » WHAT'UP NOW
From whatishappeningnow.org
ITALIAN BREAKFAST FRITTATA - MARISOLIO TASTING BAR
From marisolio.com
EASTER FRITTATA | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
HOW TO MAKE A PERFECT FRITTATA WITH THESE SIMPLE BASIC ... - ITALIAN
From italianbellavita.com
FRITTATA- THE BEST RECIPE FOR SUNDAY BRUNCH! - ITALIAN FOOD …
From italianfoodfast.com
13 FRITTATA RECIPES THAT ARE PERFECT FOR BRUNCH - INSANELY GOOD
From insanelygoodrecipes.com
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
HOW TO MAKE ITALIAN STYLE FRITTATA — BREAKFAST RECIPE | COOKING …
From cookingitalianwithjoe.com
FRITTATA RECIPES - FOOD NETWORK
From foodnetwork.com
EASY OVEN BAKED FRITTATA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
10 BEST BREAKFAST FRITTATA BAKED RECIPES | YUMMLY
From yummly.com
FRITTATA: OUR FAVORITE RECIPE FOR SPRINGTIME - LA CUCINA ITALIANA
From lacucinaitaliana.com
20 ITALIAN BREAKFAST RECIPES - EAT LIKE ITALIANS DO! | FOODLOVE.COM
From foodlove.com
ITALIAN BREAKFAST FRITTATA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ITALIAN FRITTATA RECIPE - MY TASTY CURRY
From mytastycurry.com
20+ SAVORING ITALIAN BREAKFAST THAT YOU DON’T WANT TO MISS!
From lacademie.com
10 BEST BAKED ITALIAN FRITTATA RECIPES | YUMMLY
From yummly.com
13 POPULAR ITALIAN BREAKFAST FOODS & RECIPES - IZZYCOOKING
From izzycooking.com
HOW TO MAKE A BAKED FRITTATA - LA CUCINA ITALIANA
From lacucinaitaliana.com
10 ITALIAN BREAKFAST FOODS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
ITALIAN BREAKFAST FRITTATA RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
17 ITALIAN BREAKFAST FOODS (QUICK & DELICIOUS)
From realmenuprices.com
10 ITALIAN BREAKFAST FOODS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
RECIPE FOR SPINACH FRITTATA WITH MUSHROOMS ITALIAN STYLE
From micheleromanorecipes.com
ITALIAN BREAKFAST FRITTATA - SETH MCGINN'S CANCOOKER
From cancooker.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