HOW LONG COOK FRITTATA RECIPES

Name: Loaded Baked Frittata
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 8 large eggs; 1/2 cup whole milk; Kosher salt andu00A0black pepper; 1/2 cup finely diced bacon; 1 cup diced onion (from 1 small onion); 2 cups diced red or orange bell peppers (from 2 peppers); 1 (5-ounce) package baby spinach; 4 ounces fresh goat cheese

LOADED BAKED FRITTATA RECIPE - NYT COOKING

Loaded Baked Frittata Recipe - NYT Cooking image

Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts — which may not be very long.

Provided by Genevieve Ko

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 large eggs
1/2 cup whole milk
Kosher salt and black pepper
1/2 cup finely diced bacon
1 cup diced onion (from 1 small onion)
2 cups diced red or orange bell peppers (from 2 peppers)
1 (5-ounce) package baby spinach
4 ounces fresh goat cheese

Steps:

Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.
Cut into wedges to serve warm or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 230, UnsaturatedFatContent 7 grams, CarbohydrateContent 8 grams, FatContent 15 grams, FiberContent 2 grams, ProteinContent 15 grams, SaturatedFatContent 7 grams, SodiumContent 502 milligrams, SugarContent 5 grams, TransFatContent 0 grams

MUFFIN PAN FRITTATAS RECIPE | ALLRECIPES

Muffin Pan Frittatas Recipe | Allrecipes image

What an easy way to make eggs for a group.

Provided by OMARILYN

Categories Breakfast and Brunch Eggs Frittata Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
½ cup milk
¼ teaspoon salt
? teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Nutrition Facts : Calories 92.5 calories, CarbohydrateContent 1.5 g, CholesterolContent 103.7 mg, FatContent 7 g, FiberContent 0.3 g, ProteinContent 6.1 g, SaturatedFatContent 3.1 g, SodiumContent 146.5 mg, SugarContent 1.1 g

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