SMALL 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

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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