PATTY PAN FRITTATA
I had a beautiful patty pan squash sitting on my counter and was wondering what to do with it that was new and yummy for my family. I hadn't made breakfast yet so a summer squash frittata seemed in order! Similar to zucchini, patty pan squash leant itself well to my basic frittata recipe. Serve with your favorite brunch sides or on their own. You can also chill and serve cold within 24 hours.
Provided by jazzbrat
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.
- Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.
- Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.
- Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.
- Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.
- Remove from the oven. Let cool slightly and top with scallion greens.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 3 g, Cholesterol 214.6 mg, Fat 16.2 g, Fiber 0.5 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 381.1 mg, Sugar 1.4 g
PATTY PAN SQUASH FRITTERS
As we grow our own squash, don't we always have a surplus and wonder how it can be used. Well, I found this recipe, tweaked it a bit and it is wonderful - crispy on the outside, moist on the inside and full of flavorful goodness. My husband loved these and what a great way to add vegetables to the menu!
Provided by bobbeck
Categories Vegetable
Time 30m
Yield 12 fritters, 6 serving(s)
Number Of Ingredients 9
Steps:
- Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds, especially if using a large squash.
- Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
- Place the squash and onions into a large bowl.
- Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
- Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
- Cook until brown, turn with a spatula and cook the other side until brown.
- Drain on paper toweling.
- Add oil to pan when necessary.
- Keep warm until served.
- Serve with horseradish sauce, ketchup or whatever you like. They are great as is!
BREAKFAST IN A PAN FRITTATA
Not knowing what to fix for breakfast can be a real chore. This was the result of "I'm tired of the same old thing". Served this with homemade biscuits and sliced tomatoes. Makes two generous servings.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Using medium shredder blade of food processor, shred the potato.
- Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.
- Cook and stir until potato is lightly browned and other vegetables are crisp tender.
- Add salt and pepper to taste, pour egg mixture over vegetables.
- Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.
- When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.
- The last few minutes top with shredded cheese and cover until cheese melts.
- Cut in half and slip onto serving plates.
OVERSTUFFED PATTYPAN SQUASH
Provided by Alton Brown
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
- Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
- Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.
PLANTAIN FRITTATA RECIPE BY TASTY
A sweet spin on the classic frittata with delicious ripe plantains and smoky sausage.
Provided by Nichi Hoskins
Categories Breakfast
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400-degrees. Line a baking sheet with parchment paper.
- Toss plantain slices with 2 tablespoons olive oil and 1 teaspoon kosher salt in a large bowl and add to the prepared sheet in a single layer. Bake for 20 to 30 minutes until golden brown but soft on the inside. Set aside to cool.
- In a large bowl whisk together the eggs and milk until evenly combined. Season with salt and pepper and set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a 10-inch (25 cm) cast iron skillet over medium heat. Add sausage and cook until evenly browned, about 5 minutes. Remove from the pan and set aside.
- Add peppers and onions to skillet and cook until softened, about 5 minutes.
- Add garlic and tomatoes; cook until garlic is fragrant, about 1 to 2 minutes.
- Reduce heat to low and add egg mixture and cook for 1 to 2 minutes or until the edges start to set.
- Remove from heat and top with cooked plantain slices.
- Transfer to the oven and cook for about 15 to 20 minutes, just until the eggs are barely set.
- Let cool for 10 to 15 minutes then garnish with cilantro and avocado slices.
- Enjoy!
Nutrition Facts : Calories 415 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 3 grams, Protein 19 grams, Sugar 16 grams
PANFRIED POTATO AND FONTINA FRITTATA
This herbed-potato-and-cheese frittata will satisfy at any time of the day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Heat oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, 12 to 15 minutes. Stir in herbs.
- Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven; bake until just set, 12 to 15 minutes.
- Slide frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs if desired.
EASY BREAKFAST FRITTATA RECIPE BY TASTY
Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.
Provided by Hitomi Aihara
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
- In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
- Add onions to the same pan and cook until translucent.
- Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
- Add the bacon back into the pan. Blend together.
- Add the eggs and cheese into the pan.
- Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
- Top off with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams
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