CHEESY VEGETABLE FRITTATA
A simple side of fresh fruit makes a perfect refreshing counterpart to this cheesy, flavorful egg bake packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Try swapping in your favorite egg substitute if you're cutting the fat in your diet.-Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 587mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
CHEESE & VEGETABLE FRITTATA
This cheesy frittata is a great excuse to invite family and friends over for brunch. Use whatever vegetables you have on hand, even frozen ones work well. For a sharper flavour, substitute Swiss cheese for Cheddar.
Time 25m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Bring 2 cups (500 mL) salted water to boil in medium saucepan, Add vegetables and cover. Cook just until tender, then drain. Cut any larger vegetables.
- Whisk eggs, basil, salt and pepper in small bowl.
- Heat oil in 10-inch (25 cm) non-stick skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes.
- Stir in cooked vegetables. Pour egg mixture over vegetables in skillet. As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cover and cook until bottom is set and top is almost set.
- Sprinkle cheese over top. Cover skillet with lid and cook for another minute to melt cheese.
- Cut frittata into wedges to serve.
Nutrition Facts :
EASY VEGETABLE FRITTATA
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
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
THE EASIEST CHEESE AND VEGETABLE FRITTATA
Steps:
- Arrange a rack in the middle of the oven and heat to 400°F.
- Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and sauté until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.
- Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.
- Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.
Nutrition Facts : SaturatedFat 4.4 g, UnsaturatedFat 0.0 g, Carbohydrate 4.0 g, Sugar 2.4 g, ServingSize Serves 6, Protein 10.5 g, Fat 10.8 g, Calories 155 cal, Sodium 307.4 mg, Fiber 0.9 g, Cholesterol 0 mg
QUICK VEG & SOFT CHEESE FRITTATA
Frittatas are a great meal standby. Vary the ingredients to find your favourite
Provided by Good Food team
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the lardons or bacon in the oil in a large non-stick frying pan until starting to brown, add the courgettes, then fry for a couple of mins until they begin to soften. Add the sweetcorn and spinach, season if you like, then heat through.
- Heat grill to medium. Beat the eggs, then pour over the vegetables. Crumble over the cheese, then cook gently until the egg has just set around the edges, about 5 mins. Slide the frittata under the grill, then cook until the egg is set and the top is lightly browned. Cut into wedges and serve with a simple green salad.
Nutrition Facts : Calories 540 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.62 milligram of sodium
4-CHEESE GARDEN VEGETABLE FRITTATA
Look no further for a stunning, edible centerpiece for your Easter or spring get-together. Picture a stack of two vegetable and cheese-packed frittatas with a layer of creamy, herbed goat cheese in the middle. Bright green asparagus spears decorate the perimeter of the frittata "cake" for a make-ahead showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
- For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
- For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
- Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
- Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
- Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
- For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
- Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
- To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.
VEGETABLE FRITTATA WITH CHEDDAR
This frittata includes lots of veggies and is low in carbohydrates. It makes a lovely addition to a spring brunch.
Provided by thedailygourmet
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine cauliflower, broccoli, and carrots in a microwave-safe steamer; add water. Microwave vegetables until they are crisp-tender, about 3 minutes. Drain off water.
- Spray an 9-inch pie pan with nonstick spray. Spread vegetables in the pie pan.
- Beat eggs in a bowl until light and lemon colored. Add Cheddar cheese, half-and-half, salt, and pepper. Stir to combine and pour over the vegetables.
- Bake in the preheated oven until eggs are set, about 35 minutes.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 2.9 g, Cholesterol 149.2 mg, Fat 6.8 g, Fiber 0.7 g, Protein 7.7 g, SaturatedFat 3.1 g, Sodium 129 mg, Sugar 1.4 g
VEGETABLES AND CHEESE FRITTATA
Dinner ready in 25 minutes! Enjoy this delicious frittata made with eggs, Swiss cheese and vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Beat eggs, salt and pepper in medium bowl with fork or wire whisk until well mixed. Stir in cheese; set aside.
- Melt butter in ovenproof 10-inch nonstick skillet over medium heat. Cook bell peppers and onion in butter, stirring occasionally, until onion is tender. Pour egg mixture over pepper mixture. Cover and cook over medium-low heat 8 to 10 minutes or until eggs are set and light brown on bottom.
- Set oven control to broil. Broil frittata with top 4 to 6 inches from heat about 2 minutes or until golden brown. Cut into wedges.
Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 300 mg, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 330 mg
QUICK VEGGIE FRITTATA
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat your broiler to medium-high.
- Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
- While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
- Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.
QUICK AND EASY CHEESY MUSHROOM FRITTATA
This mushroom frittata is simple for beginners and a snap for brunch or a quick supper! Fresh ingredients make this dish delicious.
Provided by MrsMeadows
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
- Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
- While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
- Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 5.5 g, Cholesterol 273.5 mg, Fat 19.7 g, Fiber 0.6 g, Protein 16.3 g, SaturatedFat 10.5 g, Sodium 742.5 mg, Sugar 1.7 g
QUICK VEGGIE FRITTATA
Looking for a hearty breakfast? Then check out this quick veggie frittata recipe that's ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
- In 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; top with vegetables. Reduce heat to medium-low. Cook 3 to 4 minutes, lifting eggs with spatula to allow uncooked portion to flow to bottom.
- Cover; cook 7 to 8 minutes longer or until eggs are almost set but top is slightly moist. Top with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 150, Carbohydrate 4 g, Cholesterol 215 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g
More about "quick veg soft cheese frittata recipes"
KETO CHEESE VEGGIE FRITTATA – AN EASY MEAL PREP BREAKFAST!
From thesavvysparrow.com
EASY VEGGIE FRITTATA FOR ANY MEAL - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
QUICK VEG & SOFT CHEESE FRITTATA | RECIPE | BBC GOOD FOOD RECIPES ...
From pinterest.com
QUICK VEG & SOFT CHEESE FRITTATA | RECIPES, BBC GOOD FOOD RECIPES, …
From pinterest.co.uk
QUICK AND EASY DINNER RECIPES | ALLRECIPES
From allrecipes.com
EASY FRITTATA RECIPE WITH ROASTED VEGETABLES - BOWL ME OVER
From bowl-me-over.com
QUICK AND EASY CHEESE AND POTATO FRITTATA RECIPE | THE COTTAGE …
From cottagesmallholder.com
FOUR CHEESE FRITTATA (READY IN UNDER 30 MIN!) - THE CHEESE KNEES
From cheeseknees.com
QUICK AND EASY VEGETARIAN SPINACH FRITTATA - LETTY'S KITCHEN
From lettyskitchen.com
EASY VEGETABLE FRITTATA - FEELGOODFOODIE
From feelgoodfoodie.net
QUICK & EASY VEGETABLE FRITTATA | CANADIAN LIVING
From canadianliving.com
EASY VEGETABLE FRITTATA RECIPE - 6 WAYS - EA STEWART
From eastewart.com
EASY CHEESE FRITTATA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY OVEN BAKED VEGETABLE, MEAT (PANCETTA) AND CHEESE FRITTATA …
From enzasquailhollowkitchen.com
MAKE A VEGETABLE AND GOAT CHEESE FRITTATA IN 25 MINUTES
From cookinglight.com
SUPER QUICK HEALTHY VEGETABLE FRITTATA RECIPE - THE …
From thespruceeats.com
TOASTY CHEDDAR AND VEGETABLE OVEN FRITTATA - FRAMED COOKS
From framedcooks.com
QUICK VEG & SOFT CHEESE FRITTATA - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
QUICK AND EASY BROCCOLI FRITTATA - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
QUICK VEG & SOFT CHEESE FRITTATA - GLUTEN FREE RECIPES
From fooddiez.com
QUICK FRITTATA RECIPES FOR AN EASY SPRING DINNER | MARTHA STEWART
From marthastewart.com
LET'S MAKE A FRITTATA: QUICK & EASY RECIPE - THE FEATHERED NESTER
From thefeatherednester.com
EASY VEGETABLE FRITTATA - AMY'S NUTRITION KITCHEN
From amysnutritionkitchen.com
8 QUICK AND EASY FRITTATA RECIPES | SKILLSHARE BLOG
From skillshare.com
QUICK VEG & CHEESE FRITTATA | RECIPE CLOUD APP
From recipecloudapp.com
VEGETABLE AND CHEESE FRITTATA RECIPE BY DAN MYERS
From thedailymeal.com
EASY VEGETABLE FRITTATA RECIPE (WITH EGGS AND ASPARAGUS)
From blondelish.com
EASY CHEESE FRITTATA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE A VEGETABLE FRITTATA - EASY RECIPE!
From themediterraneandish.com
POTATO CHEESE LOLLIPOP RECIPE-VEG LOLLIPOP-QUICK & EASY STARTER …
From youtube.com
VEGETABLE FRITTATA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SUPER QUICK SPRING VEG FRITTATA - HEALTHY RECIPES BY LYNDI COHEN
From lyndicohen.com
SPRING VEGETABLE FRITTATA - DOWNSHIFTOLOGY
From downshiftology.com
EASY VEGETABLE FRITTATA - ALIDA'S KITCHEN
From alidaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love