HOW TO FRITTATA RECIPES

FRITTATA RECIPES | BBC GOOD FOOD

Frittata recipes | BBC Good Food image

This baked egg dish, similar to omelette, works served both hot and cold and with a vast array of fillings.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Vegetable Frittata Recipe: How to Make It - Taste of Home image

When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 large eggs
1/2 teaspoon salt
Pinch pepper

Steps:

Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

Nutrition Facts : Calories 177 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 213mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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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.

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FRITTATA RECIPE | REE DRUMMOND | FOOD NETWORK

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.

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MUSHROOM AND SPINACH FRITTATA RECIPE - NYT COOKING

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.

From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine spanish
Calories 143 per serving

Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

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FRITTATA RECIPE | REE DRUMMOND | FOOD NETWORK

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.

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MUSHROOM AND SPINACH FRITTATA RECIPE - NYT COOKING

Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

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ALL-DAY BREAKFAST FRITTATA RECIPE - BBC FOOD

We’ve packed loads of extra veggies into this easy frittata so you can get the jump on your 5-a-day from the get go. But it’s also great cold in a sandwich. Each serving provides 290 kcal, 24g protein, 11g carbohydrate (of which 3g sugars), 16g fat (of which 5g saturates), 3g fibre and 1.4g salt.
From bbc.co.uk
Reviews 4.8
Calories 290kcal per serving

Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for maximum veggies.

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