FRITTATA VEGETARIAN RECIPES

VEGETARIAN RECIPES | BBC GOOD FOOD

Vegetarian recipes | BBC Good Food image

Meat-free recipes for entertaining and more. From veggie chillis and pies, to salads and stews, vegetables are the centre of these flavour-packed dishes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SPINACH & PEPPER FRITTATA RECIPE - BBC GOOD FOOD

Spinach & pepper frittata recipe - BBC Good Food image

A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach

Provided by Sara Buenfeld

Categories Lunch

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 8

Ingredients

5 large eggs
300g tub low-fat natural cottage cheese
1 garlic clove, finely chopped
15g finely grated parmesan (or vegetarian alternative)
225g frozen leaf spinach, thawed, squeezed and finely chopped
2 roasted red peppers (not in oil), torn into strips
generous grating of nutmeg
100g whole cherry tomato

Steps:

Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
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.

Nutrition Facts : Calories 198 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 22 grams protein, SodiumContent 1 milligram of sodium

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EASY FRITTATA | SAINSBURY'S RECIPES

Tuck in to this filling meat-free frittata
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 442 calories per serving

Boil the sliced potatoes for 10 minutes until just tender, drain and set aside.

Meanwhile, heat a large frying pan (about 22cm) with a heatproof handle and dry-fry the frozen veg for 5-10 minutes, until cooked through and any liquid has evaporated. Set aside.

In a bowl, whisk the eggs with the milk and half the grated cheese. Tip in the potatoes and veg, and stir to combine. Heat the oil in the pan and pour in the frittata mixture. Scatter the remaining cheese over the top and cook over a medium-low heat for 15 minutes. About 5 minutes before it’s done, preheat the grill to hot.

Place under the grill for 5 minutes, until golden on top and set and cooked through. Serve with the salad.

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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.

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VEGETARIAN RECIPES | BBC GOOD FOOD

Meat-free recipes for entertaining and more. From veggie chillis and pies, to salads and stews, vegetables are the centre of these flavour-packed dishes.
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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
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch
Cuisine Italian
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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EASY FRITTATA | SAINSBURY'S RECIPES

Tuck in to this filling meat-free frittata
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 442 calories per serving

Boil the sliced potatoes for 10 minutes until just tender, drain and set aside.

Meanwhile, heat a large frying pan (about 22cm) with a heatproof handle and dry-fry the frozen veg for 5-10 minutes, until cooked through and any liquid has evaporated. Set aside.

In a bowl, whisk the eggs with the milk and half the grated cheese. Tip in the potatoes and veg, and stir to combine. Heat the oil in the pan and pour in the frittata mixture. Scatter the remaining cheese over the top and cook over a medium-low heat for 15 minutes. About 5 minutes before it’s done, preheat the grill to hot.

Place under the grill for 5 minutes, until golden on top and set and cooked through. Serve with the salad.

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PASTA FRITTATA RECIPE - NYT COOKING

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.

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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

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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
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