BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch. Many of my favorite Tunisian omelets are baked in the oven. This one can range from mildly spicy to very spicy, depending on your taste.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h45m
Yield Serves six to eight
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
- While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
- Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
- Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams
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
FRITTATA
For a tasty breakfast or brunch, fry up Alton Brown's easy Frittata recipe, loaded with asparagus and country ham, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to broil setting.
- In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
- Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
ZESTY EGGPLANT FRITTATA
The egg base is topped with seasoned roasted vegetables.
Categories Lunch
Time 55m
Yield Serves: 6
Number Of Ingredients 13
Steps:
- Combine eggplant, cherry tomatoes, olives, onion, garlic, oil, vinegar, oregano, hot pepper flakes and pepper in large bowl; toss gently to combine. Spoon mixture onto large baking sheet; spread evenly.
- Roast in preheated 425˚F (220˚C) oven, stirring halfway through cooking time, until vegetables are tender and lightly browned, 25 to 30 minutes. Remove from oven. Leave oven on.
- Whisk eggs, parsley and water. Lightly spray 10 or 12-inch (25 or 30 cm) non-stick ovenproof skillet with cooking spray. Heat skillet over medium heat. Pour egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and surface is still somewhat liquid, 6 or 7 minutes.
- Remove skillet from heat; spoon eggplant and tomato mixture over top of frittata. Return to oven and bake until egg mixture is set, about 10 minutes.
Nutrition Facts :
BOCCONCINI EGGPLANT FRITTATA
Easy one pan recipe. Perfect for breakfast, lunch and diner. Bocconcini mozzarella topped eggplant frittata, simply delicious.
Provided by Haiti Bites
Categories Breakfast diner lunch Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Start by prepping your vegetables and slice thinly your eggplant. tomatoes and onions.
- Preheat your oven at 375 °F.
- Heat your cast-iron over medium heat and add 1 tablespoon olive oil
- Quickly sauté your pancetta until golden and crisp and set aside.
- Sauté your onion until slightly clear and set aside.
- Add remaining olive oil and sauté your eggplant slices until slightly golden and crisp on the edges and set aside.
- In the mean time, prep egg mix and sauce.
- To prep your egg mix, whisk together 8 eggs and add in your milk. Add salt and pepper to taste.
- To prep your sauce, mix together ketchup, garlic, Italian herbs and sugar. Add salt and pepper to taste.
- Off of oven top, in warm cast-iron, pour half of your egg mix and line with eggplant slices, ketchup dollops, onions, pancetta and tomatoes.
- Sprinkle with some Italian herbs, salt and pepper and top with 3/4 cup of shredded mozzarella.
- Add a few dollops of ketchup.
- Add the remaining shredded mozzarella to your egg mix, and pour on top.
- Place in center rack of hot oven for 30-40 minutes and let cook until firm and golden. (Don't let your frittata get too hard though. You want it to be nice and moist).
- Remove from oven and top with remaining ketchup sauce.
- Garnish with halved Bocconcini balls and fresh basil.
- Serve immediately.
ITALIAN EGGPLANT MEATBALLS / POLPETTE
Steps:
- Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 167 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
RATATOUILLE FRITTATA
Ratatouille Frittata combines the rich and complex flavors of ratatouille with the ease of an egg frittata. Great for low carb dieters or using up that summer bumper crop!
Provided by Beth - Budget Bytes
Categories Brunch Dinner Lunch Main Course
Time 1h35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400ºF. Dice the eggplant and zucchini into 1-inch pieces. Slice the onion into 1/2-inch strips. Place the eggplant, zucchini, onion, and grape tomatoes (whole) onto a large baking sheet.
- Sprinkle the basil, oregano, crushed red pepper, and a pinch of salt and pepper over the vegetables. Drizzle 2 Tbsp of the olive oil over top, then toss the vegetables until they are coated in oil and spices.
- Roast the vegetables for 50 minutes, stirring every 20 minutes or so, or until they are wilted and browned on the edges, and all the grape tomatoes have burst.
- When the vegetables are almost finished roasting, add the last tablespoon of olive oil to a large oven-safe skillet. Place the skillet over medium heat and add the minced garlic. Sauté the garlic for 1-2 minutes, or just until it is soft and fragrant. Make sure to spread the oil up the sides of the skillet to help prevent the eggs from sticking.
- Add the roasted vegetables to the skillet with the garlic and stir to combine. Briefly whisk the eggs, milk, and a pinch of salt and pepper together in a separate bowl, then pour them over top of the vegetables in the skillet. Finally, top the eggs and vegetables with shredded Parmesan.
- Transfer the hot skillet to the oven (still at 400ºF) and bake the dish for about 30 minutes, or until the eggs have puffed slightly and are golden brown around the edges. The total baking time will vary slightly depending on the type of cookware and the temperature of the contents before they go in the oven.
- Once the frittata has baked, remove it from the oven, let it rest for about 5 minutes, slice it into eight pieces, and serve.
Nutrition Facts : ServingSize 1 Serving, Calories 161.51 kcal, Carbohydrate 10.41 g, Protein 7.55 g, Fat 10.56 g, Fiber 3.58 g, Sodium 197.23 mg
More about "italian eggplant frittata recipes"
BAKED EGGPLANT FRITTATA WITH RED ONION, PEPPERS & FETA ...
From errenskitchen.com
Ratings 11Calories 183 per servingCategory Breakfast, Brunch, Dinner
- Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.
- In a 10-inch oven-safe skillet, add the roasted vegetables, egg mixture and top with the feta cheese.
- Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing into wedges. Serve warm.
18 ITALIAN EGGPLANT RECIPES TO TRY | ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
Author Genevieve KoEstimated Reading Time 3 mins
ITALIAN EGGPLANT RECIPES - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 4 mins
FETA, SWEET POTATO & EGGPLANT FRITTATA BY THERMOMANAU. A ...
From recipecommunity.com.au
5/5 (2)Category Main Dishes-VegetarianServings 4Total Time 1 hr 10 mins
APPETIZER RECIPE: ITALIAN EGGPLANT FRITTATA - GOURMAND ASIA
From gourmandasia.com
Servings 6Estimated Reading Time 1 minCategory AppetizersPublished 2015-02-23
- Wash and peel the potatoes. In boiling salted water, cook the potatoes for 15 to 20 minutes. Check the doneness with...
- Preheat the oven to 160°C. Cut the potatoes into cubes of about 2 cm. In a bowl beat the eggs gently. Add the cream...
- Divide the cream mixture into the moulds. Put the potatoes in one mold and the lentils in the other. Bake for 30...
CAST IRON FRITTATA | EGG FRITTATA RECIPES | EASY FRITTATA ...
From italiankitchenconfessions.com
Cuisine ItalianTotal Time 30 minsCategory Breakfast, Main CourseCalories 216 per serving
- Gather all your ingredients and start chopping the shallots, zucchini and mushroom (see notes).
- Heat some EVOO In a cast iron skillet. When the oil shimmers, add the shallots and cook them until translucent. Add the mushroom and zucchini. Cook until just tender.
- In the meantime in a bowl, whisk together the eggs, the parsley, the mozzarella, salt and pepper (see notes).
- When the veggies are cooked, add the egg mixture and cook on the stovetop until the edges start to become firm.
EGGPLANT, SPINACH, AND GOAT CHEESE FRITTATA WITH TOMATO ...
From onlycumin.com
Servings 4Category Brunch
- Saute onion and garlic in olive oil over high heat until translucent. Add in eggplant, and brown it a bit. Season with salt and pepper.
- Whisk eggs in a bowl. Then add in cream, spices, salt, and pepper. Then fold in the rest of the frittata ingredients.
SAVORY EGGPLANT AND DILL FRITTATA RECIPE - PETER HOFFMAN ...
From foodandwine.com
Servings 12
- Preheat the oven to 350°. Put the eggplant in a colander and toss with 1 teaspoon of kosher salt. Place a small plate on top of the eggplant and weight it down with canned goods. Set the colander in the sink until the eggplant releases its liquid, about 30 minutes. Gently squeeze the eggplant to remove additional moisture.
- In a large ovenproof skillet, preferably nonstick, heat 2 tablespoons of the olive oil. Add half the eggplant and cook over moderately high heat, stirring occasionally, until browned, about 4 minutes. Transfer the eggplant to a large plate and repeat with the remaining olive oil and eggplant. Reduce the heat to low, add the onion and cook until tender, about 6 minutes. Return the eggplant to the skillet.
- Meanwhile, in a large bowl, whisk the eggs with a pinch each of salt and pepper. Add the eggs to the eggplant and onion in the skillet and increase the heat to moderate. Use a spatula to pull the cooked egg into the center, allowing the uncooked egg to fill the bottom of the skillet. When the frittata is mostly set, gently stir in the dill. Put the skillet in the oven and cook the frittata until it is just set, about 5 minutes.
- Shake the skillet to loosen the frittata and run a spatula around it if necessary. Carefully slide the frittata onto a platter, then let cool slightly. Cut into 12 wedges and serve warm or at room temperature.
EASY ITALIAN EGGPLANT BAKE - SHARON PALMER, THE PLANT ...
From sharonpalmer.com
4.6/5 (5)Total Time 1 hr 10 minsCategory EntreeCalories 265 per serving
- Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil, garlic, Italian seasoning, and black pepper.
- In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.
PERSIAN EGGPLANT AND TOMATO FRITTATA: (VARAGHEH) -SUNSET ...
From sunset.com
5/5 (3)Estimated Reading Time 2 minsServings 8Calories 219 per serving
- Preheat oven to 425° with racks in upper and lower thirds. Line two rimmed baking sheets with parchment paper.
- Toss eggplant with 1/4 cup oil and 1/4 tsp. salt, then spread out on baking sheets. Roast until tender, turning once halfway through, about 20 minutes. Remove from oven, then lower heat to 400° and move a rack to center.
- Heat a 10- or 12-in. ovenproof skillet over medium-high heat. Add butter and remaining 1 tbsp. oil. When sizzling, add half of tomatoes in a layer (overlapping if needed), sprinkle lightly with salt, and layer with half of eggplant. Repeat with remaining tomatoes, some salt, and eggplant. Pour in eggs.
LEFTOVER SPAGHETTI FRITTATA | ITALIAN FOOD FOREVER
From italianfoodforever.com
- Preheat oven to 375 degrees F. In a large (10 inch) oven-proof frying pan heat the oil and butter and cook the onion until soft and just beginning to brown.
- In a large bowl, beat the eggs, milk, and grated cheese, then add the pasta, greens, chopped fresh herbs, and season with salt and pepper.
- Cook over medium low heat until the eggs have begun to set along the edges, about 5 minutes.
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.
SPAGHETTI FRITTATA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
4.8/5 (8)Total Time 30 minsCategory Single CoursesCalories 421 per serving
FRITTATA (EGG-BASED DISH) - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
4.8/5 (6)Total Time 20 minsCategory Main CoursesCalories 159 per serving
ITALIAN EGGPLANT | ITALIAN | VEGETARIAN | RECIPE
From bawarchi.com
Cuisine ItalianCategory Vegetarian
ULTIMATE ITALIAN FRITTATA RECIPE - RECIPES.NET
From recipes.net
Cuisine EuropeanCategory OmeletteServings 4Total Time 1 hr 30 mins
RECIPE: SAUSAGE AND EGGPLANT SUMMER FRITTATA - KITCHN
ITALIAN EGGPLANT FRITTATA RECIPES | FOOD NETWORK CANADA
From pinterest.co.uk
PAGE 2 OF 2 - ITALIAN RECIPE BOOK
From italianrecipebook.com
ITALIAN EGGPLANT FRITTATA RECIPES
From tfrecipes.com
ITALIAN RECIPES - NO RECIPES - ELEVATING EVERYDAY MEALS ...
From norecipes.com
ITALIAN EGGPLANT FRITTATA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ITALIAN EGGPLANT FRITTATA RECIPES | FOOD NETWORK CANADA
From pinterest.com
EGGPLANT FRITTATA RECIPES
ITALIAN RECIPES ARCHIVES - VENTURISTS
From venturists.net
EGGPLANT FRITTATA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEST VALERIE BERTINELLI’S BEST ITALIAN RECIPES, FROM ...
From foodnetwork.ca
EGGPLANT FRITTATA - CWEB.COM - TRENDING NEWS, BUSINESS ...
From cweb.com
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | EGGPLANT ...
From foodista.com
ITALIAN EGGPLANT FRITTATA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
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