GREEK FRITTATA
I can't go to Greece right now, but I can enjoy a frittata that borrows Greek flavors, for breakfast, or for lunch. Serve with a crusty bread, or toast, and fresh fruit.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
- Warm thawed hash browns in the microwave for 1 to 2 minutes.
- Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
- Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
- Arrange red onion and tomato slices on top and garnish with oregano sprigs.
- Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 9.5 g, Cholesterol 226.3 mg, Fat 16.8 g, Fiber 1.2 g, Protein 10.8 g, SaturatedFat 8.9 g, Sodium 487.2 mg, Sugar 3.2 g
FETA FRITTATA
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.
Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
LEEK FRITTATA
Make and share this Leek Frittata recipe from Food.com.
Provided by busyozmum
Categories Lunch/Snacks
Time 40m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs and evaported milk. Season to taste with salt and pepper.
- Melt butter in a medium sized frypan/skillet and add sliced leek. Cook gently until leek is softened.
- Whilst leek is cooking, turn on grill to preheat.
- Add peas and arrange tomato slices in frypan.
- Pour egg mixture over all ingredients in pan and cook gently over low heat until frittata is almost entirely set.
- Remove from heat, sprinkly top with parmesan cheese and place under griller to finish off cooking the top.
- When frittata is set and top is golden brown, remove from griller.
- Allow to sit for 5 minutes before cutting into wedges to serve.
Nutrition Facts : Calories 199.8, Fat 12.5, SaturatedFat 5.4, Cholesterol 330.1, Sodium 206.3, Carbohydrate 9.5, Fiber 2.1, Sugar 4.4, Protein 12.6
BAKED LEEK, POTATO, AND PARMESAN FRITTATA
Served warm or cold, this comforting dish works for almost any occasion.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
- Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.
Nutrition Facts : Calories 192 g, Cholesterol 222 g, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, Sodium 413 g
POTATO-LEEK FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
- Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g
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