Pumpkin And Chive Frittatas Recipes

PUMPKIN AND GREENS FRITTATA WITH CHEESY BREAD

Steps:

• For the frittata: Preheat the oven to 350 degrees F.
• Whisk the eggs in a bowl with the cheese, 1/4 teaspoon salt and a few grinds of pepper.
• Melt the butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the greens and cook, stirring occasionally, until hot. Spread the greens in a single layer, then add the egg mixture. Scoop small spoonfuls of the pumpkins all around the egg. Cook the frittata until the eggs are set around the edge, about 3 minutes.
• Transfer the skillet to the oven and bake until just set, 10 to 12 minutes. Let cool in the skillet for 5 minutes then invert onto a plate to serve.
• For the cheesy bread: Heat a grill pan over medium heat. Rub the bread on both sides with the garlic. Brush the grill pan with olive oil and place the bread on top. Grill a few minutes on one side until you have grill marks but the bread is still a bit soft. Flip and top with the cheese. Cover with a metal bowl until the cheese is melted. (You can also do this under a broiler for a minute.) Top with the chives and serve with the frittata.

RICOTTA-CHIVE FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.
• Meanwhile, in a large skillet over high, bring 1 inch of salted water to a boil. Add asparagus and cook until bright green and tender, 2 to 4 minutes. Cut frittata into wedges and serve with asparagus.

GREEN GARLIC, CHIVE AND RED PEPPER FRITTATA

Steps:

• Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet and add the bell pepper. Cook, stirring often, until it is tender, 5 to 8 minutes. Add the garlic and salt to taste and cook, stirring often, until tender, 2 to 3 minutes. Remove from the heat and set aside.
• Beat the eggs in a large bowl. Whisk in the ricotta, salt (about 1/2 teaspoon) and freshly ground pepper to taste. Stir in the chives and red pepper and garlic mixture. Clean and dry the pan and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden or heatproof spatula, tilting the pan, so that the bottom doesn't burn. The eggs should be just about set on the bottom; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold

CURRIED PUMPKIN SOUP WITH CHIVES

Steps:

• Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
• Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
• Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

GREEN CHILE FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

SPICY POTATO FRITTATA WITH CHIVES

Steps:

• Heat oven to 350ºF.
• Heat oil in medium ovenproof skillet on medium heat. Add potatoes; cook 10 to 15 min. or just until tender, stirring occasionally.
• Whisk eggs and milk in medium bowl until blended. Stir in 1/2 cup cheese, chives and crushed pepper; pour over potatoes.
• Bake 20 to 25 min. or until knife inserted in center comes out clean.
• Heat broiler. Sprinkle frittata with remaining cheese. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.

PUMPKIN AND SPINACH MINI FRITTATAS

Steps:

• Pre heat oven to 180 degrees celsius.
• Prepare 2 x 12 hole muffin trays.
• Peel pumpkin and finely dice it.
• Finely chop baby spinach leaves to fill 2/3 of a cup.
• Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.
• Divide pumpkin and spinach leaves between cups in trays.
• In a large jug, whisk eggs with 1/2 cup of milk and 1/4 cup of freshly grated parmesan cheese. Season with salt and pepper to taste.
• Pour mixture evenly over the filling.
• Place in oven and bake for 12 to 15 minutes or until puffed and golden.
• Serve warm or cold.
• Garnish with sour cream and chopped chives.

PUMPKIN AND CHIVE FRITTATAS

Steps:

• Preheat oven to 180°C Lightly grease a non-stick muffin tray. The silicon muffin trays are perfect for this dish.
• Heat the oil in a non-stick pann over medium heat. Add pumpkin and cook, stirring, for 5 minutes or until tender. Cool.
• Stir in cheese and chives.
• Spoon into the prepared trays.
• In a jug, whisk the eggs and milk. Season to your preference.
• Pour the egg mixture over the pumpkin in the trays. The muffin trays should be 3/4 full.
• Sprinkle with pepitas.
• Bake for 35 minutes or until set.
• Allow to stand for 5 minutes, then cool on a rack.
• Serve with wild rocket leaves.