Sunrise Frittata Recipes

SUNRISE FRITTATA

Sunrise Frittata image

"My family and friends find this hard to resist. It's an impressive dish to serve to brunch guests and is easy to prepare." Josephine Piro - Easton, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups frozen O'Brien potatoes
2 teaspoons canola oil
1-1/2 cups cubed fully cooked lean ham
8 egg whites
4 eggs
1/2 cup shredded fontina cheese, divided
1/3 cup fat-free milk
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 cup julienned roasted sweet red pepper
3/4 cup salsa
1/4 cup minced fresh cilantro

Steps:

In a large ovenproof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender. Stir in ham; heat through., In a small bowl, whisk the egg whites, eggs, 1/4 cup cheese, milk and oregano; add to the pan. Arrange red pepper strips over egg mixture to resemble the spokes of a wheel. Cover and cook over low heat for 8-12 minutes or until almost set., Uncover; broil 6 in. from the heat for 3-5 minutes or until eggs are set and frittata is golden brown. Sprinkle with remaining cheese; let stand until melted. Cut into wedges., Meanwhile, in a small saucepan, combine salsa and cilantro; heat through. Serve with frittata.

Nutrition Facts :

SUNRISE SAUSAGE FRITTATA

Sunrise Sausage Frittata image

If you think of a frittata as something that can only be served at brunchtime or on weekends, think again. This easy frittata recipe with Jimmy Dean Premium Pork Sausage, cheese, and veggies will brighten up any morning of the week.

Provided by JimmyDean

Categories Breakfast and Brunch Eggs Frittata Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

cooking spray
8 large eggs
¼ cup milk
½ cup shredded mozzarella
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 tablespoon canola oil
1/2 (1-pound) package Jimmy Dean Premium Pork Sausage
1 ½ cups arugula
½ cup grape tomatoes, halved

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a cast iron skillet or 8-inch cake pan with oil and set aside. In a bowl, beat eggs and milk together until they are an even consistency. Add cheese, salt, pepper, and garlic powder, and mix.
In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
Place sausage, arugula, and tomatoes in the sprayed pan and spread into an even layer. Pour the egg mixture over the vegetables and sausage. Put the pan into the oven and cook for about 20 minutes, until the center is set.
Carefully remove the frittata from the oven and let cool for 10 minutes before slicing.

SPRING-VEGETABLE FRITTATA

Spring-Vegetable Frittata image

This frittata is meant to be thin, with just enough egg to bind the filling. Sunchokes are also known as Jerusalem artichokes. Roasting them brings out their nutty essence. Yukon Gold potatoes can be substituted.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

12 ounces sunchokes, scrubbed and cut into 1/4-inch-thick slices
5 fresh or dried bay leaves
1/4 cup extra-virgin olive oil
4 garlic cloves, smashed
Fine sea salt and freshly ground pepper
1 bunch Swiss chard (12 ounces), stems removed
5 large eggs
1 1/4 ounces freshly grated Parmesan cheese (3/4 cup)
3 scallions, thinly sliced crosswise

Steps:

Preheat oven to 500 degrees. Toss together sunchokes, bay leaves, 3 tablespoons oil, and garlic on a rimmed baking sheet. Season with salt and pepper. Roast until tender and dark golden-brown around edges, 15 to 20 minutes. Discard bay leaves. (Leave oven on.)
Bring a pot of salted water to a boil. Add Swiss chard, and cook until tender, about 5 minutes. Drain; let cool slightly. Squeeze out excess liquid.
Whisk eggs with 1/4 teaspoon pepper, the Parmesan, and scallions in a bowl. Heat remaining tablespoon oil in a 12-inch ovenproof skillet over medium-high heat. Add sunchokes and Swiss chard, and spread on bottom of skillet. Add egg mixture, filling in spaces between vegetables. Swirl to distribute (eggs will not cover vegetables completely). Cook, shaking skillet occasionally, until sides are set, about 2 minutes.
Transfer to oven, and bake until puffed and center is set, 4 to 5 minutes. Place a large platter over skillet, and invert. Serve hot, warm, or at room temperature.

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