HOW TO BAKE A FRITTATA IN OVEN RECIPES

Name: Easy oven frittata
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: ½ tsp olive oil; 85g fusilli or macaroni; 1 leek or 1 bunch spring onions, chopped; 85g frozen or canned sweetcorn; 85g frozen peas; 1 red pepper , deseeded and chopped; 2 large eggs; 150ml semi-skimmed milk; 1 tbsp fresh thyme leaves (preferably lemon thyme); 50g extra mature vegetarian chedder , grated; 2 tbsp finely grated parmesan (or vegetarian alternative)

EASY OVEN FRITTATA RECIPE - BBC GOOD FOOD

Easy oven frittata recipe - BBC Good Food image

Sure to become a firm family favourite, this dish is packed with peas, sweetcorn and peppers - it'll help you get your 5-a-day

Provided by Good Food team

Categories Dinner, Lunch, Pasta, Snack

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 11

Ingredients

½ tsp olive oil
85g fusilli or macaroni
1 leek or 1 bunch spring onions, chopped
85g frozen or canned sweetcorn
85g frozen peas
1 red pepper , deseeded and chopped
2 large eggs
150ml semi-skimmed milk
1 tbsp fresh thyme leaves (preferably lemon thyme)
50g extra mature vegetarian chedder , grated
2 tbsp finely grated parmesan (or vegetarian alternative)

Steps:

Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.

Nutrition Facts : Calories 277 calories, FatContent 12 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 28 grams sugar, FiberContent 3 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.72 milligram of sodium

COLORFUL BRUNCH FRITTATA RECIPE: HOW TO MAKE IT

Colorful Brunch Frittata Recipe: How to Make It image

A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this brunch frittata recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 270 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 256mg cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 16g protein.

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