Stovetop Frittata Recipes

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STOVETOP VEGGIE FRITTATA



Stovetop Veggie Frittata image

Eggs are one of the cheapest sources of protein. And they offer a delicious and easy avenue for getting veggies, like in this frittata. Using frozen vegetables saves prep time, too.

Provided by Jackie Newgent, RDN, CDCES

Categories     Healthy Diabetes-Friendly Recipes

Time 20m

Number Of Ingredients 8

1 tablespoon canola oil
2 scallions, green and white parts separated, thinly sliced
1 cup frozen mixed veggies, such as broccoli, cauliflower, and carrots, roughly chopped
⅛ teaspoon salt
2 large eggs, lightly beaten (see Tips)
2 tablespoons shredded Cheddar cheese
½ whole-wheat English muffin, toasted
1 medium orange, cut into wedges

Steps:

  • Heat oil in an 8-inch nonstick skillet over medium-high heat. Add scallion whites, frozen veggies (do not thaw), and salt; cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in scallion greens.
  • Pour eggs evenly over the vegetables and sprinkle with cheese. Cover tightly with a lid or foil and remove from heat. Let stand until the frittata is set and firm, 4 to 5 minutes.
  • Serve with English muffin half and orange wedges.

Nutrition Facts : Calories 491 calories, Carbohydrate 37 g, Cholesterol 387 mg, Fat 29 g, Fiber 7 g, Protein 22 g, SaturatedFat 7 g, Sodium 669 mg, Sugar 18 g

VEGETABLE STOVETOP FRITTATA



Vegetable Stovetop Frittata image

A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.

Provided by KIMBICA

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 tablespoon olive oil
⅔ cup 1-inch pieces broccoli florets
½ red bell pepper, chopped
½ sweet onion, chopped
6 marinated olives, chopped
2 eggs
2 egg whites
2 tablespoons whole milk
1 pinch salt and ground black pepper to taste
¼ cup crumbled sheep's milk feta cheese

Steps:

  • Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
  • Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
  • Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 10.8 g, Cholesterol 215.3 mg, Fat 20.6 g, Fiber 2.5 g, Protein 16.6 g, SaturatedFat 7.6 g, Sodium 626.6 mg, Sugar 5.9 g

EASY STOVETOP FRITTATA WITH FRESH HERBS



Easy Stovetop Frittata with Fresh Herbs image

A simple but satisfying dish made with eggs, fresh herbs and ricotta

Provided by Marilena Leavitt

Categories     Light lunch

Time 25m

Yield serves 4

Number Of Ingredients 8

1 medium onion, minced
2 medium green onions, thinly sliced
2 TBSP. extra virgin olive oil
6 large organic eggs, lightly beaten
1 cup ricotta, full fat (I like the Calabro brand)
¾ -1 cup fresh herbs, like parsley, dill, mint, basil, chopped
--- sea salt and freshly ground pepper
2 TBSP. butter

Steps:

  • Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
  • In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
  • Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
  • Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
  • Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.

STOVETOP FRITTATA



Stovetop Frittata image

Serve up delicious brunch with Stovetop Frittata. Southern-style hash browns and OSCAR MAYER Smokies help make this Stovetop Frittata super.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 7

2 Tbsp. oil
2 cups ORE-IDA Diced Hash Brown Potatoes
2 OSCAR MAYER Selects Uncured Hardwood Smoked Turkey Franks, cut into 1/2-inch pieces
6 eggs
2 Tbsp. milk
1 tsp. HEINZ Yellow Mustard
1/2 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add potatoes and franks; cook 5 min. or until potatoes are browned, stirring occasionally.
  • Beat eggs, milk and mustard with whisk until well blended; pour over potato mixture. Cover; cook on low heat 8 min. or until center is set.
  • Top with cheese; cook, covered, 1 to 2 min. or until melted.

Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 280 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 2 g, Protein 11 g

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