SUMMER PISTO FRITTATA
Provided by Jamie Oliver
Categories Mains Eggs Alfresco Spanish Vegetables
Time 25m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side.
- Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.
- Stir in the zest and juice of ½ a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches). Have a taste and add a little extra Parmesan or lemon juice, if needed.
- Place a small non-stick ovenproof frying pan (roughly 20cm) on a low heat. Slice the asparagus in half at an angle, then add to the pan with a lug of olive oil and fry gently for a minute or so. Meanwhile, fold half the pisto through the egg to combine.
- Pour the egg mixture into the pan over the asparagus, then spoon little bombs of the remaining pisto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy.
- Place the pan in the hot oven for about 5 minutes, or until golden and risen.
- Meanwhile, roughly chop the tomatoes and add to a bowl with the pea shoots, a small handful of peas and the rocket. Drizzle over a little extra virgin olive oil, add a squeeze of lemon juice and toss to coat. Season lightly with salt and pepper and crumble over the feta, if using.
- When the frittata is ready, turn it out onto a board and serve with the salad.
Nutrition Facts : Calories 363 calories, Fat 28.1 g fat, SaturatedFat 6.9 g saturated fat, Protein 20.3 g protein, Carbohydrate 5.3 g carbohydrate, Sugar 3.7 g sugar, Sodium 1.5 g salt, Fiber 1.2 g fibre
PEA, FETA & SUMMER HERB FRITTATA
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Provided by Lucy O'Reilly
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
SUMMERTIME FRITTATA
Make and share this Summertime Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, cook the sausage, turning frequently until browned, about 10 minutes; drain on paper towels and let cool; cut into ¼ inch thick slices and set aside.
- Preheat oven to 425°.
- In a bowl, whisk the eggs, ½ teaspoon salt, and 1/8 teaspoon pepper; stir in 1 ¼ cup shredded cheese; set aside.
- In an ovenproof nonstick 12 inch skillet over medium-high heat, melt the butter with the olive oil; add in shallots; saute until softened but not brown, about 3 minutes.
- Add in the mushrooms; saute for 1-2 minutes; add in zucchini and continue cooking 2 minutes; add in garlic and saute 1 minute.
- Arrange the sausage slices around the vegetables and season with remaining salt and pepper.
- Pour the egg mixture over the sausages and vegetables; cook over med-low heat, stirring occasionally, until lightly browned on the bottom, about 5 minutes.
- Arrange the tomato slices around the edge of the skillet; sprinkle with remaining cheese.
- Transfer skillet to the oven and bake until the frittata is puffed and brown, 10-15 minutes.
- Remove from oven and invert onto a plate, invert again onto a serving platter, so the tomato border faces up (or can serve directly from the pan).
- Place sour cream in a large dollop in the center and garnish with the basil; serve immediately.
Nutrition Facts : Calories 800.5, Fat 62.8, SaturatedFat 27.4, Cholesterol 756.1, Sodium 1582.9, Carbohydrate 11.3, Fiber 2.1, Sugar 5, Protein 48
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SUMMER SQUASH FRITTATA WITH HERBS RECIPE | BON APPéTIT
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5/5 (6)Estimated Reading Time 2 minsServings 4
- Preheat oven to 350°. Using your hands and working in batches, squeeze excess liquid out of zucchini (this is key to avoid a soggy frittata—do your best).
- Heat 1 Tbsp. oil in an 8" or 10" cast-iron skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, 5–8 minutes. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until zucchini is cooked through and beginning to brown (mixture will look quite dry at this point), 5–8 minutes. Reduce heat to medium-low and stir in butter until melted.
- Whisk eggs and crème fraîche in a large bowl and season with salt and pepper; pour over vegetables. Cook, stirring egg mixture and swirling pan frequently (be sure to scrape down the sides as well), until edges are just set (the texture of a very soft scramble), about 5 minutes. Dollop with ricotta and sprinkle with Parmesan. Transfer skillet to oven and bake eggs until puffed slightly and the center is set, 12–15 minutes. Let frittata cool in pan at least 10 minutes.
- Meanwhile, combine herbs, lemon zest, lemon juice, and remaining 1 Tbsp. oil in a small bowl. Season herb salad with salt and pepper and arrange over fritatta. Top with red pepper flakes, if using, and slice into wedges before serving.
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5/5 (2)Total Time 20 minsCategory Breakfast, BrunchCalories 307 per serving
- Melt the butter over medium-high heat in a 10-inch, heavy, oven-proof skillet, preferably well-seasoned cast iron.
- Add the onions and smashed clove of garlic and sauté until softened and the garlic is fragrant, about 2 minutes (meanwhile, prep the other veggies).
- Add the zucchini, summer squash, and cherry tomatoes, along with a generous pinch of kosher salt and black pepper. Sauté, stirring occasionally but not too frequently, until veggies are softened and there is almost no liquid left at the bottom of the skillet (5-10 minutes).
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