FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)
The easiest tastiest Frittata recipe! It's made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?
Provided by Jaclyn
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
- Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
- Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
- Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
- In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
- Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
- Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.
Nutrition Facts : Calories 313 kcal, Carbohydrate 3 g, Protein 16 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 259 mg, Sodium 375 mg, Sugar 1 g, ServingSize 1 serving
BAKED FRITTATA WITH YOGURT, CHARD AND GREEN GARLIC
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Use a generous bunch of chard for this - green, red or rainbow - and save the stalks to use in the chard stalk and chickpea purée that I'm also posting this week. I like to serve the frittata at room temperature, or I grab a cold slice for lunch. It's a wonderfully portable dish. The filling can be prepared through Step 4 up to 3 days ahead. The frittata keeps well for 2 or 3 days in the refrigerator.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Bring a large pot of water to a boil.
- Strip chard leaves from stems. Wash both leaves and stems thoroughly. Set aside stems for another purpose. You should have about 6 cups leaves, tightly packed.
- Add a generous amount of salt and the greens to the boiling water. Blanch greens for about 1 minute, until tender, and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Chop medium-fine. You should have about 1 1/2 cups chopped chard.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary. Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add chopped chard and cook, stirring, until ingredients are combined and greens are nicely coated with oil. Remove from heat.
- Place remaining tablespoon of olive oil in a 2-quart gratin or baking dish, or in a 9-inch ovenproof skillet, and place in oven for 5 minutes. Meanwhile, whisk eggs in a large bowl. Season with salt (about 1/2 teaspoon) and freshly ground pepper to taste. Whisk in yogurt. Stir in greens mixture.
- Remove baking dish from the oven, brush sides with hot oil, and scrape in the egg mixture. Place in oven and bake 30 minutes, or until set and slightly puffed. Remove from oven and allow to cool for at least 10 minutes before serving. Serve hot, warm, room temperature or cold.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 2 grams, TransFat 0 grams
FRITTATA WITH BACON, FRESH RICOTTA, AND GREENS
Categories Egg Leafy Green Mustard Pork Breakfast Brunch Bake Sauté Buffet Kale Chard Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.
- Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.
ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA
Provided by Tori Ritchie
Categories Milk/Cream Egg Nog Egg Appetizer Breakfast Brunch Bake Sauté Cocktail Party Low Cal Feta Sausage Chard Party Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 20
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
- Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
- Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
- Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
- Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
EASY OVEN-BAKED BACON CHEESE FRITTATA
You can use cooked finely cubed ham in place of the bacon if desired. Prep time does not include cooking the bacon.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter an 11 x 7-inch baking dish.
- In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
- Sprinkle the green onions, bacon and cheddar cheese on top.
- Bake uncovered for about 25 minutes or until the eggs are just set.
Nutrition Facts : Calories 391.6, Fat 33.9, SaturatedFat 16.5, Cholesterol 316.9, Sodium 490.6, Carbohydrate 3.1, Fiber 0.1, Sugar 0.8, Protein 18.3
BACON & RICOTTA OVEN-BAKED FRITTATA
A thickly baked omelette that works as a filling supper, or can be sliced into wedges and served in lunchboxes or at picnics
Provided by Lucy Netherton
Categories Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
- Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.
Nutrition Facts : Calories 267 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
EASY OVEN FRITTATA
Sure to become a firm family favourite, this dish is packed with peas, sweetcorn and peppers - it'll help you get your 5-a-day
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Snack
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
- Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
- Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.
Nutrition Facts : Calories 277 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.72 milligram of sodium
OVEN-BAKED FRITTATA WITH SWISS CHARD & BACON
Cook a perfect baked frittata with crispy bacon in 30 minutes! Our easy-to-make Oven-Baked Frittata with Swiss Chard & Bacon is filled with tasty flavors.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Cook bacon and chard in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
- Whisk eggs and dry mustard in medium bowl until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
- Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
BAKED BACON-CHEDDAR FRITTATA WITH SWISS CHARD
The bacon is crisp, the Swiss chard is wilted and the shredded cheddar is gloriously melted in this quick and easy weeknight baked frittata.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook bacon, chard and garlic in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
- Whisk eggs and dry mustard until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
- Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 230, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 310 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 12 g
SWISS CHARD AND POTATO FRITTATA
Make and share this Swiss Chard and Potato Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 56m
Yield 12-48 frittatas
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan.
- Add a slight amount of water, salt and pepper.
- Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
- In a large skillet, heat oil on medium-low heat.
- Saute onion for 5 minutes.
- Add chard and stir 1 minute or until chard is wilted.
- Remove from heat and cool slightly.
- In a large bowl, beat eggs and egg yolks.
- Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
- Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
- Serve warm.
SWISS CHARD FRITTATA
A healthy alternative to the cheesy omelet: a frittata studded with Swiss chard, which delivers iron, potassium, and fiber. Using mostly egg whites in place of the usual whole eggs lowers the calorie count.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, 1/4 teaspoon salt, and the pepper in a medium bowl.
- Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.
Nutrition Facts : Calories 112 g, Cholesterol 61 g, Fat 2 g, Fiber 1 g, Protein 14 g, Sodium 486 g
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