CAST IRON DOUGHNUT PAN RECIPES

Name: Vegetable Frittata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/2 cup chopped sweet red pepper; 1 garlic clove, minced; 3 tablespoons olive oil, divided; 2 medium red potatoes, cooked and cubed; 1 small zucchini, cubed; 6 large eggs; 1/2 teaspoon salt; Pinch pepper

VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT

Vegetable Frittata Recipe: How to Make It image

When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 large eggs
1/2 teaspoon salt
Pinch pepper

Steps:

Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

Nutrition Facts : Calories 177 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 213mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT

Vegetable Frittata Recipe: How to Make It image

When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 large eggs
1/2 teaspoon salt
Pinch pepper

Steps:

Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

More about "cast iron doughnut pan recipes"

VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT

When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Breakfast, Brunch
Calories 177 calories per serving

Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

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