VEGGIE FRITTATA
This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
- While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
- When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
- To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
- Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
- Cut into wedges and serve.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.4 g, Cholesterol 280.5 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 151.6 mg, Sugar 1.4 g
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.
SUPER QUICK HEALTHY VEGETABLE FRITTATA
Steps:
- Gather the ingredients.
- Heat 1 tablespoon of olive oil to a 9 or 10-inch frying pan over low heat. Cook the onion for about 5 minutes until soft. Take care not to burn.
- Add the garlic, and stir, then add the cooked vegetables and cabbage. Cook for another 2 minutes.
- Season the beaten eggs with a twist of black pepper and a little salt at the last minute (adding salt before this time can make the frittata tough). Give the eggs a good whisking.
- Tip the beaten eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
- Turn the heat down to low, and cook until the sides and center of the omelet are barely set.
- Turn the frittata over onto a large plate. Add the remaining olive oil to the pan, then transfer frittata back to the frying pan with the uncooked side downwards.
- Sprinkle the goat's cheese over and cook for another 5 minutes, or until the frittata is golden and firm. Alternatively, you can transfer the frittata to the broiler and cook for 10 minutes.
- Remove from the heat, and leave to cool slightly. Cut into wedges.
Nutrition Facts : Calories 302 kcal, Carbohydrate 13 g, Cholesterol 292 mg, Fiber 4 g, Protein 17 g, SaturatedFat 7 g, Sodium 342 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
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
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
QUICK BROCCOLI FRITTATA
In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch skillet will yield thick, hearty slices for breakfast and the nonstick surface keeps cleanup easy.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a small ovenproof nonstick skillet, heat oil and minced garlic over medium until fragrant, 1 minute. Stir in broccoli florets; season with salt and pepper. Cook, covered, until broccoli is tender, 4 to 5 minutes.
- Uncover and continue to cook until liquid has evaporated, 30 seconds. Meanwhile, preheat broiler. Beat eggs with cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add egg mixture to skillet, and stir occasionally until large curds form and edges begin to set, about 30 seconds.
- Transfer skillet to oven and broil until eggs are puffed, golden, and just set, about 2 minutes. Let stand 5 minutes. Serve frittata with sliced avocado, flaky sea salt, and a drizzle of oil.
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
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