Savory Italian Frittata Recipes

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SAVORY ITALIAN FRITTATA



Savory Italian Frittata image

Enjoy this herb flavored Italian frittata made with eggs and ham that's ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 6

Number Of Ingredients 10

8 large eggs
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
1 tablespoon chopped fresh or 1/2 teaspoon dried mint leaves
1 tablespoon chopped fresh or 1/2 teaspoon dried sage leaves
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup diced fully cooked ham or prosciutto (2 ounces)
1 tablespoon butter or stick margarine
1 small onion, finely chopped (1/4 cup)

Steps:

  • Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed. Stir in ham.
  • Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.
  • Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.

Nutrition Facts : Calories 130, Carbohydrate 2 g, Cholesterol 290 mg, Fiber 0 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg

ITALIAN FRITTATA



Italian Frittata image

Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!

Provided by Shagen McBride

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup diced salami
½ cup artichoke hearts, drained and chopped
½ cup chopped cherry tomatoes
1 (4.5 ounce) can sliced mushrooms, drained
6 eggs
⅓ cup milk
2 green onions, chopped
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon salt
ground black pepper to taste
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
  • Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
  • Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
  • Bake until eggs are set and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g

MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
  • In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
  • Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY



Ultimate Italian Frittata Recipe by Tasty image

Here's what you need: medium russet potatoes, large vidalia onion, medium red bell peppers, large portobello mushroom, extra virgin olive oil, salted butter, salt, pepper, fresh basil, large eggs, half & half, salt, pepper, adobo, fresh basil, parmesan cheese, fresh mozzarella cheese

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 17

2 medium russet potatoes
1 large vidalia onion
2 medium red bell peppers
1 large portobello mushroom
4 ½ tablespoons extra virgin olive oil
1 salted butter
2 tablespoons salt
2 tablespoons pepper
2 tablespoons fresh basil, chopped
6 large eggs
2 tablespoons half & half
½ teaspoon salt
1 teaspoon pepper
½ teaspoon adobo
1 tablespoon fresh basil
1 teaspoon parmesan cheese
¼ cup fresh mozzarella cheese, diced

Steps:

  • On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
  • Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
  • Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
  • Place into a 425°F oven for approximately 35-40 minutes.
  • Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
  • Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
  • Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
  • In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
  • While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
  • Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
  • In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
  • Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
  • Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
  • Cook on a medium-low flame for 12-15 minutes.
  • Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
  • Let cool slightly, slice and serve.
  • Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 42 grams, Fat 49 grams, Fiber 5 grams, Protein 19 grams, Sugar 8 grams

ITALIAN FRITTATA



Italian Frittata image

This recipe has been a longtime family favorite. We love its savory, sweet, subtle Italian flavor. It's colorful, fluffy and a healthy way to start the day.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 package (6 ounces) fresh baby spinach
4 eggs, lightly beaten
1 tablespoon diced pimientos, drained
2 teaspoons Italian seasoning
2 teaspoons minced fresh parsley or 3/4 teaspoon dried parsley flakes
1-1/3 cups sliced fresh mushrooms
4 green onions, finely chopped
2 tablespoons butter
2 teaspoons olive oil
4 teaspoons grated Parmesan cheese
Dash salt

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 343 calories, Fat 27g fat (12g saturated fat), Cholesterol 456mg cholesterol, Sodium 416mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.

SAVORY ITALIAN FRITTATA



Savory Italian Frittata image

Number Of Ingredients 0

Steps:

  • 1. Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed. Stir in ham.2. Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender reduce heat to medium-low.3. Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.NUTRITION FACTS: 1 Serving: Calories 130 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 290mg Sodium 390mg Carbohydrate 2g (Dietary Fiber 0g) Protein 10g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 1/2 Medium-Fat Meat 1/2 VegetableLighter Savory Italian Frittata: For 2 grams of fat and 60 calories per serving, substitute 2 cups fat-free cholesterol-free egg product for the eggs. Use fully cooked turkey ham.What's a Frittata?Frittata is an Italian word for omelet, and it differs from a classic French omelet in several ways. The ingredients are cooked with the eggs instead of being folded inside the omelet. Frittatas are also cooked over a lower heat for a longer period of time than regular omelets. Additional ingredients, such as herbs or tomatoes, may be sprinkled on top.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAVORY ITALIAN FRITTATA



Savory Italian Frittata image

Number Of Ingredients 0

Steps:

  • 1. Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed. Stir in ham.2. Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender reduce heat to medium-low.3. Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.NUTRITION FACTS: 1 Serving: Calories 130 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 290mg Sodium 390mg Carbohydrate 2g (Dietary Fiber 0g) Protein 10g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 1/2 Medium-Fat Meat 1/2 VegetableLighter Savory Italian Frittata: For 2 grams of fat and 60 calories per serving, substitute 2 cups fat-free cholesterol-free egg product for the eggs. Use fully cooked turkey ham.What's a Frittata?Frittata is an Italian word for omelet, and it differs from a classic French omelet in several ways. The ingredients are cooked with the eggs instead of being folded inside the omelet. Frittatas are also cooked over a lower heat for a longer period of time than regular omelets. Additional ingredients, such as herbs or tomatoes, may be sprinkled on top.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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