HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA
gluten-free, nut-free, paleo, keto, Whole30, dairy-free, low FODMAP options
Time 20m
Yield 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF. Adjust your rack to the middle of the oven.
- In a large bowl, beat together eggs and milk (if using). Don't over beat. Stir in any cooked (but not hot) ingredients that you want to add-in, veggies, meat, herbs, seasonings, etc. Mix in cheese if using and season well with sea salt and black pepper. Stir in to combine.
- To a well-seasoned cast iron skillet, over medium-high heat add your butter (or other fat) and melt. Evenly coat the bottom of the pan. Pour the eggs into the pan, shaking the pan to evenly distribute the mixture. Add any remaining ingredients on top.
- Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. As it cooks, I recommend using a rubber spatula to very gently lift up the set portions of your frittata around the edge and let any egg mixture that is not set to run into the space you've created.
- Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it.
- To check, cut a small slit in the center of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan. (if you are looking for a brown top or want to add cheese and melt, give it a minute under the broiler, but be REALLY careful to not overcook and dry out your frittata)
- Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.
KITCHEN SINK FRITTATA
Provided by Nancy Fuller
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in an 8-inch cast-iron or ovensafe nonstick skillet over medium heat. Add the onions and heat until warm. Add the steak, roasted red peppers and asparagus and heat until warmed through, 1 to 2 minutes, mixing the ingredients in the skillet until evenly distributed.
- Whisk together the milk and eggs in a medium bowl to combine and add some salt and pepper.
- Pour the egg mixture into the skillet and top with the cheese. Transfer the skillet to the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes.
LEFTOVER FRITTATA SANDWICHES
Provided by Ree Drummond : Food Network
Time 40m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
- Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
- Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.
FRITTATA WITH LEFTOVER TURKEY
A great breakfast or brunch idea using leftover turkey, or something different for dinner. We like to serve this with rashers of good bacon and hash browns.
Provided by Mike Stanfield
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a 10-inch cast iron skillet over medium heat; stir in bell pepper, scallions, mushrooms, and garlic. Saute until scallions are translucent, about 5 minutes. Add a pinch of the salt to extract moisture. Stir in turkey and cook until heated through, 5 to 10 minutes.
- Whisk eggs, remaining salt, pepper, Worcestershire sauce, and cayenne in a small bowl; pour over turkey mixture. Cook until eggs start to set, about 5 minutes.
- Place the skillet on the middle rack of the preheated oven and bake until eggs are set to desired level, 10 to 15 minutes.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 3.4 g, Cholesterol 305.6 mg, Fat 16.1 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 3.9 g, Sodium 424.7 mg, Sugar 1.5 g
COASTAL CAROLINA MUFFIN-TIN FRITTATAS
Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.
Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
FRITTATA WITH LEFTOVERS
Delicious, light and wheat free. Great hot or cold.
Provided by deeyak
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200C. Boil the new potatoes for ten minutes until tender, allow to cool, then slice
- Beat the eggs as though you were to be making an omlette
- Heat the oil in an oven proof frying pan then add the sliced potatoes. Mix the peas and feta together then pour over the sliced potatoes.
- Heat until the base is cooked, then pop in the oven for 20-25 mins or until a knife comes out clean when inserted.
- Serve and enjoy.
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LEFTOVERS FRITTATA RECIPE - PUREWOW
From purewow.com
5/5 (2)Total Time 25 minsServings 4Calories 348 per serving
- In a medium bowl, whisk the eggs until completely homogenous. Mix in the assorted vegetables, protein (if using), cheese and salt and pepper.
- Heat a glug of oil in a 10-inch nonstick skillet over medium heat, then add the shallot (or other allium) and cook, stirring, until soft and translucent, about 3 minutes. Add the egg mixture and stir a few times to form large curds, then cook, without stirring, until the edges are set, about 2 minutes.
- Reduce the heat to medium-low and continue to cook the frittata, tilting the pan as needed to redistribute any uncooked egg, until the entire surface is mostly set, about 5 minutes.
- Use a spatula to gently loosen the frittata. Place a large plate over the skillet and carefully invert the frittata onto the plate. Add another glug of olive oil to the skillet and slide the frittata back into the skillet. Cook until set through, 6 to 8 minutes.
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