Semidriedtomatoandfetafrittatas Recipes

SEMI-DRIED TOMATO AND FETA FRITTATAS

Steps:

• Preheat oven to 180 degree C (160 degree C for fan-forced).
• Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
• Combine all ingredients, except feta, in a large bowl and mix well.
• Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
• Divide the mixture among the 8 muffin cups.
• Top each with some crumbled feta.
• Bake for about 25 minutes or until just set in the centre.
• Serve warm or at room temperature.

STRACCIATELLA SEMIFREDDO

Steps:

• For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.
• In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.
• For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.
• In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.
• Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.

TOMATO AND LEEK FRITTATA WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees. In a 10-inch, ovenproof nonstick skillet, heat 2 teaspoons olive oil over medium. Add 2 cups leeks; season with coarse salt and ground pepper. Cover; cook 2 minutes.
• Transfer to a bowl (reserve skillet). In another bowl, beat eggs with egg whites; season with salt and pepper. Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and goat cheese, pushing down slightly. Cook over medium until edges are set, 3 minutes. Transfer to oven; bake 15 to 20 minutes.

POTATO AND CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

MEDITERRANEAN FRITTATA

Steps:

• In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in red peppers and olives. Place bread cubes in a greased 9-in. deep-dish pie plate. Top with onion mixture and cheese. , In a large bowl, whisk the eggs, broth and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting into wedges.

FETA FRITTATA

Steps:

• Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.

MINI TOMATO AND FETA FRITTATAS

Steps:

• Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan.
• Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes.
• Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined.
• Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool.
• Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.