SPRING VEGETABLE FRITTATA FOR MOTHER
It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.
Provided by Chef John
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g
SPRING FRITTATA
Steps:
- In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 163 calories, Fat 10g fat (4g saturated fat), Cholesterol 158mg cholesterol, Sodium 282mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
SPRING FRITTATA SLIDERS
Soft bite-size sandwiches loaded with fresh flavors of springtime. There are quite a few ingredients here, but once your prep is done, this frittata is surprisingly simple to put together. Prep the bacon, and cut the leeks, asparagus and jalapeno the night before you plan to serve it to make things easy on yourself in the morning.
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 16 to 18 sandwiches
Number Of Ingredients 18
Steps:
- Mix the sour cream and herbs together, season with salt and pepper and set aside.
- Put the bacon in a large nonstick skillet over medium-low heat and cook, stirring occasionally, until crisp and the fat has rendered out, 7 to 8 minutes. Remove the bacon from the skillet to a paper towel-lined bowl and set aside.
- In the leftover bacon drippings, cook the leeks with a pinch of salt over medium-low heat until soft, about 6 minutes. Add the asparagus and jalapenos, season again with salt and cook, stirring until just tender, another 1 to 2 minutes. Remove from the skillet and set aside.
- Whisk the eggs and half-and-half together, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Wipe out the skillet and set over medium-low heat. Add 2 tablespoons butter and swirl around to coat the skillet. Once melted, add the egg mixture.
- Sprinkle the bacon, sauteed vegetables, tomatoes, peas and roasted yellow peppers on top, making sure to evenly distribute everything over the eggs. Using your fingers, pinch off pieces of the goat cheese and sprinkle evenly around. Turn the heat to low and cover the pan. Let the frittata cook until the eggs are firm and no longer jiggly in the middle, 25 to 30 minutes.
- Meanwhile, butter the potato buns with the remaining 4 tablespoons butter and toast until lightly golden.
- Allow the frittata to rest for 10 minutes before slicing. Slide out onto a cutting board. Then, slice the frittata into squares the same size as your rolls. If you are looking for a fancier presentation, use a similar-size cookie cutter and punch out rounds of the frittata.
- Place some of the herbed cream on the bottom of your bun, top with a piece of frittata, pile on some baby arugula and add the top bun.
SPRING FRITTATA FOR TWO RECIPE - (4.3/5)
Provided by á-25010
Number Of Ingredients 6
Steps:
- Melt Parkay in 8-inch nonstick skillet over medium heat. Add asparagus. Cook 5 minutes or until crisp-tender, stirring occasionally. Add onions and ham. Heat 2 minutes more. Pour Egg Beaters over vegetables and ham. Reduce heat to medium-low. Cover and cook 8 minutes or until Egg Beaters are set. Sprinkle with cheese. Cut in half to serve. If a more browned top is preferred, sprinkle with cheese when top is almost set and place under broiler, 2 to 3 inches from heat. Broil 2 minutes or until set and bubbly. Be sure to use skillet with ovenproof handle or cover handle with foil before placing under broiler.
SPRING FRITTATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.
15-MINUTE FRITTATA RECIPE FOR TWO
Start your day off with this 15-Minute Frittata Recipe for Two. We're talking eggs, cheese, veggies-the whole nine yards. No matter how busy your morning is, you always have time for this frittata recipe for two.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Whisk eggs and water in medium bowl until blended. Stir in cheese, peppers and onions.
- Pour into 8-inch microwaveable pie plate sprayed with cooking spray.
- Microwave on HIGH 6 min. or until center is set and cheese is melted.
Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 400 mg, Sodium 350 mg, Carbohydrate 5 g, Fiber 0.9733 g, Sugar 3 g, Protein 19 g
SPRING PEA FRITTATA
Categories Egg Vegetable Breakfast Brunch Bake Sauté Vegetarian Kid-Friendly Quick & Easy Ricotta Mint Spring Cookie Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425°F.
- 2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
- 3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
- 4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
- 5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.
ZUCCHINI FRITTATA FOR TWO
This zucchini recipe makes a lovely brunch entree for two but can easily be increased for more servings.
Provided by midwestchef
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 small ramekins.
- Place grated zucchini, grated onion, and melted butter in a microwave-safe dish. Microwave on high for 1 minute. Divide zucchini mixture in half and transfer to the prepared ramekins. Sprinkle with 1/2 cup horseradish Cheddar cheese.
- Whisk eggs and half-and-half together in a small bowl. Season with salt and pepper. Pour egg mixture over zucchini. Sprinkle with Parmesan cheese and Swiss cheese.
- Bake in the preheated oven until firm in the center, 15 to 20 minutes. Remove from the oven and sprinkle with remaining 2 teaspoons horseradish Cheddar.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 7.5 g, Cholesterol 301.5 mg, Fat 25.1 g, Fiber 1 g, Protein 17.8 g, SaturatedFat 13.9 g, Sodium 452.4 mg, Sugar 2.5 g
SPRING FRITTATA
Tender-crisp asparagus and bright-red bell peppers flavor this easy egg dish. A gentle flip at the end of cooking turns both sides golden brown.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
- In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
- Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
FLORENTINE FRITTATA FOR TWO
Steps:
- In a small bowl, whisk the first six ingredients; set aside. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach. Cover and cook for 3-5 minutes or until eggs begin to set., Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 277 calories, Fat 17g fat (6g saturated fat), Cholesterol 333mg cholesterol, Sodium 972mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
FRESH HERB FRITTATA
A very easy way to make breakfast, brunch, or supper for eight. This is wonderful with herbs picked right out of your garden.
Provided by PainterCook
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and water in a bowl.
- Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
- Spray a quiche dish with non-stick spray. Pour egg mixture into it.
- Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
- Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.
Nutrition Facts : Calories 128.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 224.1, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 9.8
SPRING VEGETABLE FRITTATA
I got this recipe from Cooking at Home, from the Culinary Institute of America. I'm posting it for ZWT4. This is a classic recipe, makes an easy brunch or supper.
Provided by MamaJ
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil peas, carrots and asparagus until tender, drain well and set aside.
- Cook bacon in an ovenproof skillet over low heat until crisp.
- Remove with slotted spoon and place on paper towels to drain.
- Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons.
- Increase heat to medium/low and add the onion.
- Cook until transparent, stirring occasionally.
- Add vegetable mixture to onions and cook for another 10 minutes.
- Meanwhile, in another bowl, beat eggs and salt and pepper together.
- Pour over mixture in skillet and add bacon crumbles. Stir gently.
- Preheat broiler.
- Reduce heat and cover eggs. Cook until almost set.
- Remove lid and place under broiler until eggs are lightly browned (about 3 minutes).
- Remove from oven and cut into wedges.
- **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.
Nutrition Facts : Calories 289.8, Fat 20.3, SaturatedFat 6.5, Cholesterol 438.4, Sodium 342.9, Carbohydrate 9.1, Fiber 2.3, Sugar 4, Protein 17.2
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- Heat the oil and saute the sliced potatoes and onions a few minutes, stirring now and then but not constantly. You want everything cooked through, about 8 minutes, and for the potatoes to be a bit browned.
- Stir in the garlic and basil (or whatever herb you’re using). Pour the eggs over the potatoes and onion, sprinkle the cheese on top and salt and pepper. Cover the pan and cook over medium low heat until set, about 10 minutes.
- Slice the frittata onto a plate, then hold the pan over the top of the plate while you flip the plate upside down, so that the frittata ends up bottom side up in the pan. Return to the burner and cook a few minutes. Alternately, rather than flip it over you can slide the pan under a preheated broiler for 2-3 minutes until the top is lightly browned. Let it sit a few minutes at least. Then slice and serve.
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