SUMMER VEGETABLE & GOAT'S CHEESE FRITTATA
Frittata is like a dense omelette, and a great way to get your kids eating their greens with gusto. Eggs tend to be a popular ingredient with little ones; good to eat, but also fun to crack into a bowl and whisk! Peas and broad beans are sweet and have a pleasant texture, so they should prove popular, even with fussy eaters. If you grow either of these vegetables in your garden, get the kids involved in picking and shelling them, although defrosted peas and beans from the freezer will work just as well here. If you want to make the dish more substantial, you can always add some cooked and sliced new potatoes. Frittata is a simple, healthy addition to your regular dinner repertoire, but also works as a cold dish on picnics.
Provided by Anna Jones
Categories Mains Jamie Magazine Quick & easy recipes Quick fixes Eggs Vegetables
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat your grill to medium, or your oven to 180ºC/gas 4.
- Bring a pan of water to the boil. Trim the ends of the beans, then cut them into 3cm lengths. Trim the spring onions and chop them up, then pick and chop up most of the mint.
- Cook the beans in the saucepan of boiling water for 5 minutes, adding the peas or the broad beans for the final 2 minutes of cooking time. Drain all the veg in a colander and set aside.
- Beat the eggs together with a whisk, then whisk in a pinch of black pepper and most of the chopped mint.
- Melt the knob of butter in an ovenproof frying pan, add the spring onion and cook gently for about 5 minutes until soft.
- Add the drained veg to the pan, then pour in the minty egg mixture. Cook for 2 minutes, then very carefully take the pan off the heat.
- Crumble and grate the cheeses over the frittata, then grill or bake for 5 to 7 minutes, or until set and golden on top.
- Scatter over the remaining mint and serve the frittata warm or cold with a green salad.
Nutrition Facts : Calories 239 calories, Fat 15.9 g fat, SaturatedFat 6.6 g saturated fat, Protein 17.4 g protein, Carbohydrate 4.9 g carbohydrate, Sugar 2.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SPRING VEGETABLE FRITTATA
This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring's finest vegetables, including asparagus, leek, peas, and spinach. Then, it's sprinkled with creamy goat cheese, and fresh herbs!
Provided by Lisa Bryan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
- Then add the asparagus and saute another 1-2 minutes.
- Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
- In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
- Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
- Garnish with additional herbs before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 7 g, Protein 13 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 213 mg, Sodium 164 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
4-CHEESE GARDEN VEGETABLE FRITTATA
Look no further for a stunning, edible centerpiece for your Easter or spring get-together. Picture a stack of two vegetable and cheese-packed frittatas with a layer of creamy, herbed goat cheese in the middle. Bright green asparagus spears decorate the perimeter of the frittata "cake" for a make-ahead showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
- For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
- For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
- Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
- Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
- Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
- For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
- Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
- To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.
SPRING VEGETABLE & GOAT CHEESE FRITTATA
Loaded with the fresh flavours of spring, featuring asparagus, zucchini, tomatoes and the creamy tang of goat cheese, this frittata is very versatile. It can be served warm or at room temperature and is a great breakfast, lunch, or paired with salad, and quick, light dinner option.
Provided by Stacie
Categories Breakfasts
Time 37m
Number Of Ingredients 14
Steps:
- Preheat oven to 435 F.
- In a large bowl, add eggs and beat well. Add cheese, tomatoes, basil, salt, pepper, garlic powder, oregano, and thyme; whisk well to combine; set aside.
- In a medium ovenproof* skillet sprayed with non stick spray, add onions, zucchini, and asparagus pieces; saute over medium high heat for about 5 minutes or until onions are translucent and zucchini is browned.
- Pour egg mixture into skillet, and stir once or twice to combine with vegetables. Cook for 2 minutes over medium heat, without stirring.
- Cut goat cheese into 1/2 inch slices and place on top of the frittata. Transfer skillet to the oven. Cook for 12-15 minutes or until eggs are set.
- Slice and serve immediately.
- *If your skillet has a plastic or rubber handle, cover it in aluminum foil completely. Most skillets can safely go into the oven this way. Be careful when removing any skillet from the oven, the handle is HOT.
Nutrition Facts : Calories 200 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 262 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 422 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ZUCCHINI AND GOAT CHEESE FRITTATA
Provided by Claire Robinson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.
VEGETABLE + GOAT CHEESE FRITTATA
This frittata is loaded with lots of fresh vegetables and then topped with soft and creamy goat cheese. It's a flavor explosion for your taste-buds and the perfect one skillet breakfast or brunch or dinner.
Provided by Laurie McNamara
Categories Breakfast
Time 1h
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees.
- In a large mixing bowl, crack in the eggs and add in the milk, salt and pepper. Whisk until everything is combined. Try not to beat too much air into the eggs and then set aside.
- In a 10-inch oven safe skillet add 1 tablespoon of oil and heat on medium to medium-high. Add in the onions and cook until translucent and soft, about 4 to 5 minutes. Add in the bell pepper, zucchini and a small pinch of salt, stir and cook for an additional 3 to 4 minutes before transferring to a clean bowl.
- Add the remaining tablespoon of oil to the pan. Drop in the tomatoes and a small pinch of salt. Cook the tomatoes until the skin starts to split. Add in the tomatoes and spinach and cook until the spinach has wilted and the mushrooms are tender, about 2 to 3 minutes.
- Reduce the heat under the skillet to medium-low and temporarily remove the skillet off of the heat. Add the bell pepper mixture to the tomatoes and spinach, stir and then spread the veggies into an even layer. Give the pan a chance to cool a little bit, before pouring in the egg mixture.
- Return the pan to the burner and cook until the eggs start to thicken around the edges. Crumble the soft goat cheese and drop it over top of the frittata before sliding the pan on to the middle rack of your oven and bake for 10 to 12 minutes or until the eggs have set, keep in mind that the goat cheese may be bubbling.
- Cool the frittata for a moment before slicing into wedges and serving with a few small (or thinly sliced) basil leaves and perhaps next to a light salad.
Nutrition Facts : ServingSize 1 g, Calories 205 kcal, Carbohydrate 7 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 254 mg, Sodium 172 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 8 g
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