Provencal Vegetable Frittata Recipes

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EASY VEGETABLE FRITTATA



Easy Vegetable Frittata image

The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it's supposed to be done. Perfectly cooked frittatas look barely set on top and tremble - like jello - after giving the pan a gentle shake.

Provided by Adam and Joanne Gallagher

Categories     Breakfast

Time 40m

Yield Makes 6 servings

Number Of Ingredients 11

10 large eggs
5 tablespoons heavy cream, half-and-half or whole milk
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 cup (4 ounces) shredded cheese, like Gruyere, cheddar or fontina
1 tablespoon olive oil
1/2 medium zucchini, sliced into thin coins
1/2 medium onion, sliced
1 medium bell pepper, sliced
1 1/2 cups packed baby spinach
Chopped or torn fresh herbs like parsley, chives or dill

Steps:

  • Heat the oven to 350 degrees Fahrenheit.
  • In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
  • Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
  • Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
  • Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
  • Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
  • When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
  • Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles - like jello - when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
  • Serve the frittata hot or cold with fresh herbs on top.

Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, Fat 21.4g, SaturatedFat 9.6g, Cholesterol 346.2mg, Sodium 559.8mg, Carbohydrate 4g, Fiber 0.8g, Sugar 2.6g, Protein 17.4g

ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

Provided by Ina Garten

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

RUSTIC VEGETABLE FRITTATA



Rustic Vegetable Frittata image

I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner-and is still delicious even as leftovers! -Deborah Jamison, Austin, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 medium sweet potato, peeled and cut into 1/4-inch slices
2 tablespoons water
7 large eggs
3 tablespoons fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
6 center-cut bacon strips, coarsely chopped
1 small green pepper, chopped
1/2 cup chopped red onion
2 cups coarsely chopped fresh kale

Steps:

  • Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

Nutrition Facts : Calories 259 calories, Fat 14g fat (5g saturated fat), Cholesterol 340mg cholesterol, Sodium 448mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges

PROVENCAL VEGETABLE GRATIN



Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
  • Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
  • Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CHICKEN PROVENCAL



Chicken Provencal image

The flavors are bold in this French chicken Provencal with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.

Provided by Allrecipes Member

Time 55m

Yield 4

Number Of Ingredients 12

1 tablespoon cooking oil
1 (3 pound) chicken, cut into 8 pieces
¾ teaspoon salt
½ teaspoon fresh-ground black pepper
1 small onion, chopped
4 cloves garlic, minced
½ cup red wine
1 ½ cups canned crushed tomatoes with their juice
½ teaspoon dried rosemary
½ teaspoon dried thyme
⅓ cup black olives, such as Nicoise or Kalamata, halved and pitted
1 teaspoon anchovy paste

Steps:

  • Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
  • Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
  • Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 9.5 g, Cholesterol 92.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1112.9 mg, Sugar 3.1 g

VEGETABLES PROVENCALE



Vegetables Provencale image

Quick, easy and delicious combination of vegetables with parmesan cheese. Perfect accompaniment to any meat.

Provided by Chris from Kansas

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 small onion, chopped
2 tablespoons cooking oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, quartered
1/4 cup grated parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • In a skillet over medium heat, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper.
  • Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender. Stir in tomatoes; heat through.
  • Sprinkle with parmesan cheese and parsley.

MICHELLE'S VEGETABLE FRITTATA



Michelle's Vegetable Frittata image

This vegetable frittata can be eaten hot or cold. This is my go-to recipe when my son needs to grab a quick breakfast before work. I make it one day, and he can enjoy it every morning thereafter.

Provided by michelle o'c

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

cooking spray (such as Pam®)
1 tablespoon vegetable oil
1 ½ cups sliced zucchini
1 ½ cups sliced mushrooms
¾ cup chopped onion
¾ cup chopped red bell pepper
2 cloves garlic, minced
9 eggs
2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, diced
¼ cup milk
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Heat oil over medium-high heat in a large skillet. Add zucchini, mushrooms, onion, bell pepper, and garlic. Saute until tender, 5 to 7 minutes. Remove from heat and strain out liquid.
  • Mix eggs, Cheddar cheese, cream cheese, milk, and pepper together in an electric blender. Pour into the prepared baking dish. Add vegetable mixture and stir to combine.
  • Bake in the preheated oven until center is set, about 1 hour. Serve hot or cold.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 5.7 g, Cholesterol 270.3 mg, Fat 26.8 g, Fiber 1 g, Protein 17.5 g, SaturatedFat 14.2 g, Sodium 344.5 mg, Sugar 2.8 g

SLOW-COOKER FRITTATA PROVENCAL



Slow-Cooker Frittata Provencal image

This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1/2 teaspoon smoked paprika
12 large eggs
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

Steps:

  • Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.

Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 338mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

VEGETABLE FRITTATA



Vegetable Frittata image

Make and share this Vegetable Frittata recipe from Food.com.

Provided by Susie in Texas

Categories     Breakfast

Time 21m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 cup onion, Chopped
2/3 cup green pepper, Chopped
1 tablespoon butter
4 tablespoons olive oil
1 1/2 cups zucchini, scrubbed, chopped
2 cloves garlic, Minced
1/2 teaspoon salt
1/4 cup tomatoes, peeled, seeded and chopped
6 large eggs, beaten

Steps:

  • In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes.
  • Add zucchini, cook covered 4 minutes.
  • Add garlic, salt and tomato, cook stirring, 5 minutes.
  • Transfer to bowl.
  • Cool.
  • Add eggs.
  • Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet.
  • Add egg mixture, cook 3-5 minutes till underside is set.
  • Bake preheated 400 degrees F oven for 1 to 2 minutes till puffed and golden.
  • Cut into wedges.

Nutrition Facts : Calories 138.7, Fat 12, SaturatedFat 3, Cholesterol 162.4, Sodium 211.5, Carbohydrate 2.8, Fiber 0.6, Sugar 1.4, Protein 5.3

PROVENCAL VEGETABLE FRITTATA



Provencal Vegetable Frittata image

This frittata artfully layers eggplants, zucchini and tomatoes on top.

Provided by Martha Stewart

Number Of Ingredients 14

3 plum tomatoes (about 1/2 pound)
Extra-virgin olive oil
Salt and freshly ground pepper
1 sprig fresh thyme
Pinch of sugar
5 baby or Japanese eggplants (about 12 ounces total)
1 medium onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
1 6-inch zucchini, sliced on an angle 3/8 inch thick
4 large eggs
2 tablespoons milk or half-and-half
6 whole basil leaves, plus more for garnish
3 ounces goat cheese
10 oil-cured black olives, pitted and halved

Steps:

  • Heat oven to 250 degrees. Cut tomatoes in half lengthwise and arrange cut side up on a parchment-lined baking sheet. Brush with olive oil and sprinkle liberally with salt, pepper, and thyme; sprinkle with sugar. Place in oven. If you have a gas oven with a pilot light, turn off heat after 2 hours and leave tomatoes in overnight. If you have an electric oven, bake for 2 hours, then turn to "warm" setting and leave tomatoes in overnight.
  • Cut eggplants in half lengthwise and trim tops. Salt liberally and place on a rack cut side down; let sit for 30 minutes. Rinse and pat dry.
  • In a 10-inch nonstick pan with an ovenproof handle, heat 1 tablespoon olive oil over medium heat and add onion and garlic. Cook until onion is soft, translucent, and golden brown, about 5 minutes. Remove from pan and set aside. Turn up heat to medium high. Add 2 teaspoons olive oil and sear eggplant, cut side down, until brown, about 5 minutes. Turn and cook until very tender, another 5 to 10 minutes. Remove eggplant and set aside.
  • Add 2 teaspoons olive oil and cook zucchini slices until brown on both sides, about 5 minutes. Season with salt and pepper. Cut in half diagonally and set aside.
  • Return all but 2 tablespoons of the onion-garlic mixture to pan. Layer eggplant and zucchini on top of onions. Arrange tomatoes over eggplant and zucchini. Season well with salt and pepper.
  • In a small bowl, whisk together eggs andmilk or half-and-half; season with salt and pepper. Tear basil leaves into pieces and add to egg mixture. Pour mixture over vegetables. Crumble goat cheese into large pieces and scatter over frittata along with olives.
  • Heat oven to 350 degrees. Cook frittata on stove over low heat until set around the edges, about 10 minutes. Transfer to oven and bake until top is set, about 5 to 10 minutes. Garnish with reserved onion and garlic. Remove from pan and cut into wedges.

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PEPPERONI AND VEGETABLE FRITTATA (PIZZA FRITTATA) - MY DOMINICAN …
2021-09-03 INSTRUCTIONS. Preheat oven to 350 degrees. In a medium bowl, whisk eggs, cheese, salt, and pepper. Set aside. Split the zucchini into four parts and cut it into slices. In a cast-iron skillet over medium heat, warm two tablespoons of olive oil and cook the zucchini slightly. Add the pepperoni, tomato, and basil.
From mydominicankitchen.com


EASY VEGETABLE FRITTATA - FEELGOODFOODIE
2019-04-04 Preheat the oven to 425° degrees. Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside. Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
From feelgoodfoodie.net


PROVENCAL VEGETABLES | RECIPES | FUSTINI'S OILS AND VINEGARS
Heat Fustini's olive oil in a large sauté pan. Add onions and peppers. Sauté on medium heat for 5 minutes, then add squash, pea pods and mushrooms. Continue to sauté until vegetables are cooked, but still slightly crisp. Stir in Fustini's Lavender balsamic and stir until vegetables are coated and balsamic begins to thicken slight.y
From fustinis.com


SPANISH VEGETABLE FRITTATA - EAT WELL ENJOY LIFE
2017-09-12 In a large sauté pan, heat ¼ cup of the olive oil. Add the onion and a generous pinch of salt. Cook over medium-low heat stirring occasionally until just soft, about 3 minutes. Add the zucchini and bell pepper. Sprinkle with salt and cook, stirring occasionally until tender about 5 …
From eatwellenjoylife.com


EASY VEGETABLE FRITTATA - WHAT MOLLY MADE
2020-12-24 Fridge: Allow the frittata to cool to room temp, cover in foil or in air-tight container and store in the fridge for up to 5 days. Freezer: Allow it to cool completely then store in an air tight container for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in the oven: cover the frittata with foil and bake at 350°F for 50-20 minutes or until it's heated all the …
From whatmollymade.com


ROASTED VEGETABLES PROVENCAL STYLE - THE LEMON BOWL®
Instructions. Pre-heat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray. Scatter all the veggies on the baking sheet (red pepper, eggplant, onions, potatoes and garlic) then drizzle with olive oil, Herbes de Provence, salt and pepper.
From thelemonbowl.com


LAMB PATTIES WITH VEGETABLES PROVENCAL RECIPE
Lamb Patties with Vegetables Provencal Lamb Patties with Vegetables Provencal Lamb Patties with Vegetables Provencal
From recipeland.com


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