Tasty Frittata Recipes

EASY BREAKFAST FRITTATA RECIPE BY TASTY

Easy Breakfast Frittata Recipe by Tasty image

Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.

Provided by Hitomi Aihara

Yield 8 servings

Number Of Ingredients 10

Ingredients

6 eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
4 strips bacon, diced
1 cup onion, diced
½ cup tomato, diced
4 cups spinach
½ cup shredded cheddar cheese
green onion, for topping

Steps:

Preheat oven to 350°F (180°C).
In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
Add onions to the same pan and cook until translucent.
Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
Add the bacon back into the pan. Blend together.
Add the eggs and cheese into the pan.
Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
Top off with green onions, if desired.
Enjoy!

Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams

ULTIMATE ITALIAN FRITTATA RECIPE BY TASTY

Ultimate Italian Frittata Recipe by Tasty image

Here's what you need: medium russet potatoes, large vidalia onion, medium red bell peppers, large portobello mushroom, extra virgin olive oil, salted butter, salt, pepper, fresh basil, large eggs, half & half, salt, pepper, adobo, fresh basil, parmesan cheese, fresh mozzarella cheese

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 medium russet potatoes
1 large vidalia onion
2 medium red bell peppers
1 large portobello mushroom
4 ½ tablespoons extra virgin olive oil
1 salted butter
2 tablespoons salt
2 tablespoons pepper
2 tablespoons fresh basil, chopped
6 large eggs
2 tablespoons half & half
½ teaspoon salt
1 teaspoon pepper
½ teaspoon adobo
1 tablespoon fresh basil
1 teaspoon parmesan cheese
¼ cup fresh mozzarella cheese, diced

Steps:

On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
Place into a 425°F oven for approximately 35-40 minutes.
Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
Cook on a medium-low flame for 12-15 minutes.
Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
Let cool slightly, slice and serve.
Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 42 grams, Fat 49 grams, Fiber 5 grams, Protein 19 grams, Sugar 8 grams

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