SUNDAY FRITTATA - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE AND STYLE, ENTERTAINMENT
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!
EASY VEGETABLE FRITTATA - INSPIRED TASTE – EASY RECIPES FOR HOME COOKS
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it’s supposed to be done. Perfectly cooked frittatas look barely set on top and tremble — like jello — after giving the pan a gentle shake.
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
- Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
- Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
- Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it’s ever so slightly wilted and bright green.
- Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
- When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
- Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles — like jello — when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it’s supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
- Serve the frittata hot or cold with fresh herbs on top.
Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, FatContent 21.4g, SaturatedFatContent 9.6g, CholesterolContent 346.2mg, SodiumContent 559.8mg, CarbohydrateContent 4g, FiberContent 0.8g, SugarContent 2.6g, ProteinContent 17.4g
More about "stovetop frittata recipes"
TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS - BROILED SCALLOPS RECIPE: HOW TO MAKE IT
These quick scallops are perfect for two. They look as if they were prepared in a fancy restaurant. —Susan Coryell, Huddleston, Virginia
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Dinner
Calories 296 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Dinner
Calories 296 calories per serving
- In a nonstick skillet, saute onions and garlic in oil until tender. Add the scallops, parsley and basil; cook and stir over medium heat until scallops are firm and opaque. Add the vermouth or broth, salt and pepper; cook, uncovered, over medium-low heat for 1 minute., Divide mixture evenly between 2 ovenproof 1-1/2-cup dishes. Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from heat until scallops are firm and opaque and bread crumbs are golden brown.
See details
FRITTATA RECIPES THAT USE UP LEFTOVER VEGGIES | ALLRECIPES
20/2/2020 · Frittata recipes are always comforting, endlessly versatile, and couldn't be simpler to tweak. In other words, you can substitute the suggested veggies for whatever you have on hand. These recipes call for all the vegetables — fresh, frozen, cooked, and canned — plus meats and cheeses.
From allrecipes.com
From allrecipes.com
See details
STOVETOP MACARONI AND CHEESE RECIPES | ALLRECIPES
Find a favorite recipe for easy stovetop macaroni and cheese on Allrecipes.com. Our 10 Best Chicken and Rice Casserole Recipes of All Time Are Real Weeknight Winners It's no secret that we at Allrecipes love casseroles (so does our community of home cooks ...
From allrecipes.com
From allrecipes.com
See details
GORGEOUS FRITTATA RECIPE: OVEN-BAKED IN 30 MIN! - UNO CASA
24/7/2020 · Frittatas are one of those easy oven recipes that don't require making a mess on the stovetop and can be cleaned up easily. Omelets get flipped and frittatas don't. Omelets need to be flipped halfway through the cooking process, whereas a frittata stays in the skillet, undisturbed until the top is barely set.
From unocasa.com
From unocasa.com
See details
HASH BROWN FRITTATA IS A FLAVORFUL AND EASY RECIPE
9/8/2019 · A frittata is sturdier than an omelet and easier to make. You don't have to worry about folding or flipping or overcooking a frittata. And since this recipe is baked in the oven instead of being cooked on the stovetop, it's even easier!
From thespruceeats.com
From thespruceeats.com
See details
SPINACH FRITTATA - ONCE UPON A CHEF
12/3/2020 · It’s also important to bake the frittata in a low-temperature oven (as opposed to the traditional stovetop-to-broiler method), so the eggs cook gently into a custard without scrambling. This frittata can be served for brunch, lunch, or a light dinner – and since it’s good warm or at room temperature, leftovers can be packed for lunch or taken on a picnic.
From onceuponachef.com
From onceuponachef.com
See details
WHAT'S THE DIFFERENCE BETWEEN A FRITTATA AND A QUICHE? | KITCHN
8/5/2019 · You’ll continue to cook it on the stovetop just until the edges begin to set, then transfer it to the oven to finish cooking. One 10-inch frittata makes four very generous portions, or six smaller slices.
From thekitchn.com
From thekitchn.com
See details
15 HEALTHY BREAKFAST CASSEROLE RECIPES | TASTE OF HOME
20/11/2018 · Calico Pepper Frittata For a dish that fits any meal, you can’t beat the frittata. We add red and green peppers and use the stovetop instead of the oven. —Loretta Kelcinski, Kunkletown, Pennsylvania
From tasteofhome.com
From tasteofhome.com
See details