Italian Dinner Frittata Recipes

ITALIAN DINNER FRITTATA

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
• Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
• Sprinkle Parmesan cheese over top. Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted. If desired, garnish with additional chopped tomato and parsley.

SAVORY ITALIAN FRITTATA

Steps:

• Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed. Stir in ham.
• Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.
• Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.

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.

ITALIAN FRITTATA

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.

ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY

Steps:

• On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
• Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
• Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
• Place into a 425°F oven for approximately 35-40 minutes.
• Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
• Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
• Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
• In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
• While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
• Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
• In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
• Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
• Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
• Cook on a medium-low flame for 12-15 minutes.
• Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
• Let cool slightly, slice and serve.
• Enjoy!

ITALIAN FRITTATA

Steps:

• Combine first 5 ingredients in a small bowl; beat well.
• Coat a medium non-stick skillet with cooking spray. Saute red peppers and broccoli for 2-3 minutes. Remove mixture from skillet and set aside.
• Add egg mixture to the skillet and cook over low heat till set. Do not stir.
• Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
• Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.

ITALIAN DINNER FRITTATA

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
• Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
• Sprinkle Parmesan cheese over top.
• Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted.
• If desired, garnish with additional chopped tomato and parsley.