EASY KALE, RED PEPPER AND FETA FRITTATA
This kale red pepper and feta frittata is a healthy, delicious dish worthy of breakfast, lunch, or dinner, and ready in just in a few minutes. It also doubles as an easy make-ahead breakfast for the week. (vegetarian, gluten-free)
Provided by Kaleigh
Categories brunch
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously spray or brush a 9 or 10-inch baking dish with oil.
- Spread garlic, red peppers and kale in the baking dish. Sprinkle feta over vegetables.
- In a medium bowl, whisk eggs, milk, pepper and salt.
- Pour egg mixture over kale and feta in the dish.
- Bake 25 to 35 minutes, or until eggs are set. Remove from oven and serve, or cool completely before storing.
Nutrition Facts : Calories 110 calories, Sugar 2.1 g, Sodium 238.4 mg, Fat 6.9 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.5 g, Protein 8.5 g, Cholesterol 194.7 mg
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet-if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Provided by Cookie and Kate
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
- Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
- Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
- Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
Nutrition Facts : ServingSize 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables), Calories 219 calories, Sugar 0.5 g, Sodium 354.3 mg, Fat 12.8 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 10.5 g, Fiber 2.9 g, Protein 14.6 g, Cholesterol 287.5 mg
KALE AND PEPPER FRITTATA
Steps:
- Pre-heat grill on medium, shelf in upper position, but not too close to the heat.
- Break the eggs into a bowl, add the yogurt and beat together well, then season with salt and pepper.
- Heat the oil in a shallow pan.
- Add the spring onions and peppers, sauté for about 5 minutes until soft.
- Add the kale, sauté everything for a further 2 minutes.
- Pour the egg mixture into the pan and distribute it around to cover all the vegetables.
- Cook the frittata without stirring until the bottom is firm and light brown. Do not allow to burn.
- Remove the pan from the heat and sprinkle the parmesan cheese over the top.
- Place the pan under the grill for 4 - 5 minutes until the frittata is golden brown.
- Garnish with the parsley and then serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 8.4 g, Protein 18.7 g, Fat 19.1 g, SaturatedFat 6.1 g, Cholesterol 337.5 mg, Sodium 381.8 mg, Fiber 1.8 g, Sugar 3.9 g, ServingSize 1 serving
COLORFUL PEPPER FRITTATA
Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolk, small sweet potato, water, small yellow onion, extra virgin olive oil, kosher salt, ground pepper, kale leaves, blood orange
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F (230°C).
- In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
- Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
- In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
- Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
- Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
- Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
- Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
- Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
- Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 642 calories, Carbohydrate 64 grams, Fat 27 grams, Fiber 14 grams, Protein 39 grams, Sugar 24 grams
BELL PEPPER FRITTATA
Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.
Provided by LonghornMama
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
- Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
- Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
- Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
- Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
- Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.
Nutrition Facts : Calories 439.7, Fat 30, SaturatedFat 14.2, Cholesterol 205.8, Sodium 1065.7, Carbohydrate 25.5, Fiber 3.2, Sugar 7.6, Protein 18.7
KALE, POTATO, AND ONION FRITTATA
Provided by Georgia Downard
Categories Egg Onion Potato Brunch Dinner Lunch Kale Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.
ROASTED RED PEPPER AND KALE FRITTATA
Kale, roasted red pepper, and scallion make this frittata savory and tasty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.
- Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.
Nutrition Facts : Calories 315 g, Fat 24 g, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, Sodium 439 g
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5/5 (125)Total Time 30 minsCategory EasyCalories 273 per serving
- Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
- Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
- Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.
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