CRAB AND POTATO FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potato in a pot with enough water to cover. Season the water generously with salt and place over high heat. Bring to a boil and simmer for 10 minutes. Drain well and let cool slightly. Cut into quarters and slice into thin pieces.
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the eggs, half-and-half, lemon zest, paprika and 1 teaspoon salt.
- Grease an 8-inch square baking dish with the olive oil. In the baking dish, combine the crab, arugula and sliced potatoes, making sure the potatoes are all lying flat. Pour the egg mixture over the top.
- Bake until the center is just set and the top is brown, about 30 minutes. Allow to cool for 10 minutes before cutting into 1-inch squares.
BROCCOLI FRITTATA
The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that's been cooked a bit too long into beaten eggs for a light, fluffy frittata.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
- In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
- Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.
CRAB AND ARTICHOKE FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the broiler to high and place a rack in the center of the oven.
- Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
- Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.
SAUSAGE AND BROCCOLI RABE FRITTATA
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Provided by Duane Sorenson
Categories Cheese Egg Breakfast Brunch Broil Sauté Cheddar Sausage Fall Winter Broccoli Rabe Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in 1/2 cup cheddar; season with salt and pepper and set aside.
- Heat oil in a large skillet, preferably castiron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6-8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8-10 minutes longer.
- Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10-12 minutes. Top frittata with remaining 1/4 cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.
- Cut frittata into wedges and serve warm or room temperature.
- DO AHEAD: Frittata can be made 2 hours ahead. Let cool, then cover.
EASY BROCCOLI FRITTATA
Easy-to-make broccoli frittata!
Provided by Yuhui Xu
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
- Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
- Bake in the preheated oven until edges are golden, about 35 minutes.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 6.7 g, Cholesterol 373.2 mg, Fat 10.6 g, Fiber 2.1 g, Protein 15.2 g, SaturatedFat 3.3 g, Sodium 750.8 mg, Sugar 2.7 g
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