FRITTATA INGREDIENTS RECIPES

PASTA FRITTATA RECIPE - NYT COOKING

Pasta Frittata Recipe - NYT Cooking image

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

Ingredients

1/4 pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
1/4 cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese

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

FRITTATA RECIPE | REE DRUMMOND | FOOD NETWORK

Frittata Recipe | Ree Drummond | Food Network image

The Pioneer Woman fits an entire breakfast spread -- potatoes, onions, roasted vegetables and eggs -- into one pan with her endlessly customizable, easy Frittata recipe.

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 50 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

Olive oil, for drizzling
8 mushrooms, quartered
6 spears asparagus, chopped
Salt and freshly ground black pepper
12 large eggs
1/2 cup grated Monterey Jack
1/4 cup grated Parmesan
2 dashes hot sauce
2 tablespoons butter
1 medium onion, halved and sliced thin
1 cold baked potato, diced
1/4 cup chopped green olives with pimentos
2 jarred roasted red peppers, sliced thin
8 fresh basil leaves, chopped

Steps:

Preheat the oven to 450 degrees F.
Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

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SPINACH & PEPPER FRITTATA RECIPE - BBC GOOD FOOD

A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach
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Total Time 50 minutes
Category Lunch
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Calories 198 calories per serving

Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

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SUNDAY FRITTATA - THE PIONEER WOMAN

I done came home from church yesterday and done made myself a dang frittata!
From thepioneerwoman.com
Total Time 30 minutes
Category breakfast, main dish

Preheat the oven to 375 F.Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top. Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit. NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!

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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.”
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.

See details

FRITTATA RECIPE | REE DRUMMOND | FOOD NETWORK

The Pioneer Woman fits an entire breakfast spread -- potatoes, onions, roasted vegetables and eggs -- into one pan with her endlessly customizable, easy Frittata recipe.
From foodnetwork.com
Reviews 4.2
Total Time 50 minutes
Category appetizer

Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

See details

SPINACH & PEPPER FRITTATA RECIPE - BBC GOOD FOOD

Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

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Reviews 4.6
Total Time 03 hours 30 minutes
Category Breakfast, Brunch
Calories 245 calories per serving

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As long as you have a few vegetables and some eggs on hand, you can have a frittata on the table in about 20 minutes.
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Calories 153 cal per serving

Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

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