Italian Frittata With Vinaigrette Tomatoes Recipes

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ITALIAN FRITTATA



Italian Frittata image

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

½ cup diced salami
½ cup artichoke hearts, drained and chopped
½ cup chopped cherry tomatoes
1 (4.5 ounce) can sliced mushrooms, drained
6 eggs
⅓ cup milk
2 green onions, chopped
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon salt
ground black pepper to taste
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

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

ITALIAN FRITTATA WITH VINAIGRETTE TOMATOES



Italian Frittata with Vinaigrette Tomatoes image

Add flavor to your family's Italian cuisine! Serve this cheesy bulgur and vegetable frittata topped with tomato mixture - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 15

1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup uncooked bulgur wheat
1 medium zucchini, sliced, slices cut in half crosswise (1 1/2 cups)
1 cup sliced fresh mushrooms (3 oz)
1 small red bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mozzarella cheese (2 oz)
3 medium plum (Roma) tomatoes, chopped, drained (1 cup)
2 tablespoons balsamic vinaigrette dressing

Steps:

  • Heat oven to 350°F. In 12-inch ovenproof nonstick skillet, heat broth to boiling over high heat. Stir in bulgur; reduce heat to low. Top bulgur evenly with zucchini, mushrooms, bell pepper and onion. Sprinkle with oregano and basil. Cover; cook 12 minutes. Fluff bulgur with spatula, mixing with vegetables.
  • Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with wire whisk until well blended. Pour egg mixture evenly over bulgur mixture. Increase heat to medium-low. Cover; cook 5 minutes.
  • Remove cover; sprinkle with cheese. Bake uncovered 5 to 7 minutes or until sharp knife inserted in center of egg mixture comes out clean.
  • Meanwhile, in medium microwavable bowl, mix tomatoes and dressing. Microwave uncovered on High 30 seconds to blend flavors.
  • Cut frittata into wedges (bulgur will form a "crust" on the bottom; use spatula to lift wedge out of skillet). Top with tomato mixture.

Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 220 mg, Fat 1, Fiber 4 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g

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