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.
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
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
ITALIAN DINNER FRITTATA
With tomatoes, green onions and two types of cheese, you won't miss the meat in a 30-minute egg dish.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 360, Carbohydrate 5 g, Cholesterol 465 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 1/2 g
ITALIAN SKILLET FRITTATA
Looking for a new favorite frittata? We recommend this eggy Italian-style skillet, made with shredded hash browns, mixed veggies and grated Parmesan.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 37m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add potatoes and mixed vegetables; stir. Cook 5 min. or until potatoes are browned, stirring occasionally.
- Whisk eggs and milk until blended. Pour evenly over vegetable mixture; cover.
- Cook on medium-low heat 10 to 12 min. or until center is set. Remove from heat; sprinkle with cheese. Let stand, covered, 5 min. before cutting into wedges to serve.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 255 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 3 g, Protein 12 g
ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY
Here's what you need: medium russet potatoes, large vidalia onion, medium red bell peppers, large portobello mushroom, extra virgin olive oil, salted butter, salt, pepper, fresh basil, large eggs, half & half, salt, pepper, adobo, fresh basil, parmesan cheese, fresh mozzarella cheese
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 682 calories, Carbohydrate 42 grams, Fat 49 grams, Fiber 5 grams, Protein 19 grams, Sugar 8 grams
ITALIAN-STYLE FRITTATA
You say frittata; we say frittata, too. And when we say Italian-style, we mean it's made with hash brown potatoes and Italian-style cheese.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat eggs, half-and-half, sour cream, 2 Tbsp. basil and pepper until blended.
- Spread potatoes evenly onto bottom of 9-inch pie plate sprayed with cooking spray. Bake 20 min. Remove from oven; sprinkle with mozzarella. Top with tomatoes and Parmesan. Pour egg mixture over ingredients in pie plate.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Top with remaining basil.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 175 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
BAKED ITALIAN FRITTATA
Make and share this Baked Italian Frittata recipe from Food.com.
Provided by Mimi Bobeck
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté potato in oil in large skillet for 10 minutes.
- Add onion, green pepper and garlic, sauté until tender.
- Add broccoli; cook and cover 5 minutes.
- Arrange mixture in an 11x7x1-inch baking dish.
- Combine eggs and next five ingredients; beat until blended.
- Pour over potato mixture.
- Sprinkle with Monterey Jack cheese.
- Bake uncovered 25 to 30 minutes or until set.
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SUPER EASY RECIPE FOR REAL ITALIAN FRITTATA | MAMA LOVES ITALY
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5/5 (1)Category Italian LifestyleServings 4Total Time 5 mins
- Crack your eggs into a large bowl, then use a fork to whisk them until yolks and whites mix. Add seasoning (salt, pepper if using) and mix well.
- Top tip! Italian frittata is thin, so you want to use a pan that is large enough for the eggs you are using. For one egg. I use a 15cm/ 6 inches pan.
- Pour your eggs in and let cook for a couple of minutes so that the bottom side gets well cooked. Then use a wooden spoon to flip it and repeat on the other side.
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