HOW LONG TO COOK A FRITTATA RECIPES

Name: Sunday Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 12 whole Large Eggs; Salt And Black Pepper; 1/4 c. Grated Parmesan Or Romano Cheese; 1/2 c. Grated Cheddar Or Monterey Jack Cheese (more To Taste); 2 dashes Hot Sauce, Optional; 2 tbsp. Butter; 1 whole Medium Onion, Halved And Sliced Thin; 1 whole Baked Potato, Cooled And Diced; 2 c. Torn Kale Leaves Or Whole Spinach Leaves; 2 whole Jarred Roasted Red Peppers, Sliced Thin; 1/4 c. Chopped Green Or Black Olives

SUNDAY FRITTATA - THE PIONEER WOMAN

Sunday Frittata - The Pioneer Woman image

I done came home from church yesterday and done made myself a dang frittata!

Provided by Ree Drummond

Categories breakfast main dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

12 whole Large Eggs
Salt And Black Pepper
1/4 c. Grated Parmesan Or Romano Cheese
1/2 c. Grated Cheddar Or Monterey Jack Cheese (more To Taste)
2 dashes Hot Sauce, Optional
2 tbsp. Butter
1 whole Medium Onion, Halved And Sliced Thin
1 whole Baked Potato, Cooled And Diced
2 c. Torn Kale Leaves Or Whole Spinach Leaves
2 whole Jarred Roasted Red Peppers, Sliced Thin
1/4 c. Chopped Green Or Black Olives

Steps:

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!

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

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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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Reviews 4
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Calories 230 per serving

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