SWEET POTATO FRITTATA WITH ROASTED MUSHROOMS
A rich baked frittata that brings four different vegetables to the table.
Provided by Jill Dupleix
Categories Lunch
Time 30m
Yield SERVES 3-4
Number Of Ingredients 11
Steps:
- Cook zucchini and peas in a pan of salted simmering water for two minutes only, then drain, cool under cold running water and drain again. Heat oven to 190C. Beat eggs with milk, cheese, salt and pepper. Heat one tablespoon of butter in a large oven-proof frypan. Add egg mixture and cook for one minute, then add sweet potato, zucchini and peas, jiggling the pan so they settle into the egg. Cook over moderate heat for five minutes, drawing back the edges to tip the runny egg into the pan to help it cook. Transfer pan to the oven and bake frittata for 15 minutes or longer, until just set. Trim mushrooms and cut each into three thick slices. Heat remaining butter and olive oil in a pan and cook mushrooms until browned, about 10 minutes. Toss with chopped parsley, sea salt and pepper and serve with big wedges of frittata. Serve warm from the oven with roasted mushrooms, or if someone needs a meat fix, with pan-fried chorizo.
MUSHROOM AND SWEET POTATO FRITTATA
Topped with sautéed onions and melty cheese, this cremini mushroom frittata already looked like a winner. But the sweet potatoes inside seal the win.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook potatoes in boiling water 3 min.; drain. Set aside.
- Heat dressing in large ovenproof skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until tender. Stir in potatoes.
- Whisk eggs and pepper in medium bowl; stir in Parmesan and half the shredded cheese blend. Pour over vegetables. Top with remaining cheese.
- Bake 20 to 25 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 300 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
SWEET POTATO FRITTATA
This frittata recipe is an easy, simple, protein packed brunch, lunch, or dinner dish to prepare when you have guests to impress.
Provided by Jerlyn Jones
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees
- Place sweet potato in the microwave for 2 minutes to soften
- Whisk the eggs in a bowl and add the sea salt and pepper
- Heat an 8-10 inch skillet over medium heat and add the oil
- Add sweet potatoes and cook for 5 minutes
- Add the parsley then pour in egg mixture and stir evenly
- Transfer the skillet to the oven and bake 20-25 minutes
- Cut into wedges and serve warm.
CHEESY SWEET POTATO-MUSHROOM FRITTATA
Ready to meet your family's new favorite frittata? It's made with tender bits of sweet potato, sliced mushrooms and shredded cheese-and it's delicious!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Whisk eggs and milk in medium bowl until blended. Stir in cheese.
- Heat oil in large ovenproof skillet on medium heat. Add vegetables; cook and stir 5 to 7 min. or until potatoes are tender. Add egg mixture. (Do not stir.) Cook on low heat 2 to 3 min. or until edge of frittata begins to set. Place in oven.
- Bake 15 min. or until center is set. Run knife around edge of pan to loosen frittata. Let stand 10 min. Carefully slide frittata onto plate. Cut into wedges to serve.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
ASPARAGUS-MUSHROOM FRITTATA
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
SPINACH AND POTATO FRITTATA
This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.
Provided by Cheryl Leiser Harding
Categories Breakfast and Brunch Potatoes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
- In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g
POTATO-MUSHROOM FRITTATA
Provided by Pierre Franey
Categories brunch, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
- When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
- Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
- Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
- Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
- Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET POTATO AND SPINACH FRITTATA
This springtime frittata offers a blast of flavour and colour and is perfect for a special brunch or a quick weekday supper. Tangy Asiago cheese offsets the earthy and delicous flavours of spinach and sweet potatoes. Serve with crunchy fresh Sweet Onion Salsa.
Provided by Chef mariajane
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Position oven rack 6-inches from broiler. Preheat broiler.
- In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk.
- In a 12-inch non-stick oven-proof skillet over medium heat, melt butter; add sweet potatoes. Cover and cook for 5-6 minutes, stirring occasionally, or until sweet potatoes are almost tender.
- Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted.
- Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5-6 minutes or until bubbles are coming through mixture and bottom is golden brown (eggs won't be fully set).
- Remove cover; sprinkle with remaining 1/2 cup Asiago cheese.
- Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned.
- Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa.
- FRESH SWEET ONION SALSA:.
- In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.
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