PASTA FRITTATA RECIPE - NYT COOKING
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: “The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension.”
Provided by Mark Bittman
Total Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 286, UnsaturatedFatContent 12 grams, CarbohydrateContent 15 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 15 grams, SaturatedFatContent 6 grams, SodiumContent 322 milligrams, SugarContent 1 gram, TransFatContent 0 grams
LEMON SWEET ROLLS WITH CREAM CHEESE ICING RECIPE - NYT CO…
These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.
Provided by Yossy Arefi
Total Time 1 hours
Yield 12 large rolls
Number Of Ingredients 17
Steps:
- Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
- Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
- With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
- Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
- Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
- Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
- Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you’d like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
- Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
- Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.
Nutrition Facts : @context http//schema.org, Calories 482, UnsaturatedFatContent 6 grams, CarbohydrateContent 68 grams, FatContent 20 grams, FiberContent 2 grams, ProteinContent 8 grams, SaturatedFatContent 12 grams, SodiumContent 278 milligrams, SugarContent 33 grams, TransFatContent 1 gram
More about "frittata cheese recipe recipes"
VEGETABLE FRITTATA RECIPE - FOOD NETWORK
Reviews 4.3
Total Time 35 minutes
Calories 419 per serving
- Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
LOADED BAKED FRITTATA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 230 per serving
- Cut into wedges to serve warm or at room temperature.
SMOKED SALMON FRITTATA RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 1 hours 5 minutes
- In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
ASPARAGUS AND SWISS CHEESE FRITTATA - SKINNYTASTE
From skinnytaste.com
Reviews 5
Total Time 40 minutes
Category Breakfast, Brunch, Lunch
Cuisine American
Calories 243 kcal per serving
- Serve hot, cut into 4 equal wedges.
PASTA FRITTATA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 286 per serving
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
FRITTATA RECIPE - HOW TO MAKE AN EASY FRITTATA | KITCHN
From thekitchn.com
Reviews 4.2
Total Time 0S
Category Main dish, Egg dish, Lunch, Dinner, Frittata, Breakfast
Cuisine Europe, Italian
Calories 153 cal per serving
- Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.
VEGETABLE FRITTATA RECIPE - FOOD NETWORK
Reviews 4.3
Total Time 35 minutes
Calories 419 per serving
- Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
LOADED BAKED FRITTATA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 230 per serving
- Cut into wedges to serve warm or at room temperature.
SMOKED SALMON FRITTATA RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 1 hours 5 minutes
- In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
ASPARAGUS AND SWISS CHEESE FRITTATA - SKINNYTASTE
From skinnytaste.com
Reviews 5
Total Time 40 minutes
Category Breakfast, Brunch, Lunch
Cuisine American
Calories 243 kcal per serving
- Serve hot, cut into 4 equal wedges.
PASTA FRITTATA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 286 per serving
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
FRITTATA RECIPE - HOW TO MAKE AN EASY FRITTATA | KITCHN
From thekitchn.com
Reviews 4.2
Total Time 0S
Category Main dish, Egg dish, Lunch, Dinner, Frittata, Breakfast
Cuisine Europe, Italian
Calories 153 cal per serving
- Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.
POTATO, COURGETTE, BEAN AND GOATS' CHEESE FRITTATA RECIPE
From lovefood.com
MUSHROOM FRITTATA RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BASIC FRITTATA RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
BROCCOLI FRITTATA RECIPE - MARC MURPHY | FOOD & WINE
From foodandwine.com
EASY FRITTATA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED) - COOKIE AND KATE
From cookieandkate.com
15 FABULOUS, FLUFFY FRITTATA RECIPES | TASTE OF HOME
From tasteofhome.com
ZUCCHINI FRITTATA RECIPE - EATINGWELL
From eatingwell.com
MUSHROOM FRITTATA RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BASIC FRITTATA RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
BROCCOLI FRITTATA RECIPE - MARC MURPHY | FOOD & WINE
From foodandwine.com
EASY FRITTATA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED) - COOKIE AND KATE
From cookieandkate.com
15 FABULOUS, FLUFFY FRITTATA RECIPES | TASTE OF HOME
From tasteofhome.com
ZUCCHINI FRITTATA RECIPE - EATINGWELL
From eatingwell.com
SPINACH FRITTATA - ONCE UPON A CHEF
From onceuponachef.com