SPANISH POTATO AND EGG FRITTATA
This makes a wonderful weekend brunch or a light weeknight dinner, it takes little time to prepare and it's very tasty. Serve with crusty rolls.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch skillet over medium heat.
- Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
- Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
- Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
- Sprinkle the thyme over and then cool slightly.
- In a bowl whisk eggs with cream, and season with salt and pepper.
- Add the potato mixture to the eggs and whipe the skillet clean.
- In the same skillet, heat about 1 tablespoon oil over medium-low heat.
- Pour the egg/potato mixture into the skillet.
- Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
- Slide the frittata onto a platter.
- Sprinkle with parsley and capers.
- Cut into wedges and serve.
Nutrition Facts : Calories 410.5, Fat 28.1, SaturatedFat 11.8, Cholesterol 358.9, Sodium 478.2, Carbohydrate 23.4, Fiber 3.6, Sugar 4.4, Protein 17.3
NAN'S POTATO AND EGG FRITTATA
A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!
Provided by Nan
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 27m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
- When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
- When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 17.2 g, Cholesterol 279 mg, Fat 14.3 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 109.3 mg, Sugar 1.3 g
SAVORY EGG AND POTATO FRITTATA
Make and share this Savory Egg and Potato Frittata recipe from Food.com.
Provided by retiree09
Categories One Dish Meal
Time 1h
Yield 1 frittata, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bake potato in microwave 4 minutes. Remove skin. Dice into ½ inch cubes.
- In a skillet, brown potato slightly with 2 Tbls butter and season with all "dashes" of seasonings and rosemary and parsley.
- Place in deep dish 10" pie pan or deep 9" x 9" glass baking dish that has been buttered or "Pam-ed" along with the bacon (or meat of your choice). If you double the recipe, use a 9" x 13" glass baking dish.
- Beat eggs (or you can use egg substitute), cheese, milk, salt and pepper together and pour over potatoes and meat.
- Bake in pre-heated oven at 350 degrees for 40 minutes. To make sure that the center gets done before the outer edge gets too brown, Pam a small bisquit cutter or something small and metal, and place it in the center of the mixture. This will draw heat to the center so it bakes evenly.
- Serve with sliced cantaloupe and strawberries and mini muffins for breakfast.
- Or serve with a fresh greens salad and Italian bread for dinner or brunch.
POTATO FRITTATA
Potato Frittata, similar to a spanish frittata or tortilla recipe, has sliced potatoes, eggs, and cheese. This savory breakfast or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses.
Provided by Melissa Erdelac
Categories Breakfast
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF. On a large baking sheet mix together sliced potatoes, onions, and olive oil. Arrange potatoes in a single layer potatoes and season with salt and pepper.
- Roast for 20 minutes, flipping potatoes halfway through. Remove from oven when potatoes are golden brown. Turn down the oven to 375ºF. Set potatoes aside to cool slightly.
- When the potatoes and onions are cool enough to handle, arrange them in a greased pie plate (see pic in post). Spread half the potatoes and all the onions on the bottom of the pie plate. Arrange remaining potatoes, standing up and overlapping, around the edge to form a "potato crust."
- Whisk together the eggs, ricotta, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Gently pour over potatoes and onions. If desired, drizzle additional olive oil on top.
- Put frittata back into 375ºF oven for 30 minutes or until middle is set and eggs are cooked through. If crust is becoming overly browned before eggs are cooked, use a pie shield or loosely tent foil around crust. Serve hot or at room temperature.
Nutrition Facts : Calories 203 kcal, Carbohydrate 18 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 172 mg, Sodium 163 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
TOMATO, GARLIC, AND POTATO FRITTATA
Categories Egg Garlic Potato Tomato Breakfast Brunch Broil Vegetarian Quick & Easy Lunch Pan-Fry Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (light main course) servings
Number Of Ingredients 10
Steps:
- Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Preheat broiler.
- Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
- Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
- Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
- Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
- Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
- Slide onto a platter and cut into 4 wedges.
POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
POTATO SAUSAGE FRITTATA
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo-the sky's the limit!
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
POTATO & BACON FRITTATA
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.
Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
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