Farmhouse Frittata Recipes

KITCHEN SINK FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in an 8-inch cast-iron or ovensafe nonstick skillet over medium heat. Add the onions and heat until warm. Add the steak, roasted red peppers and asparagus and heat until warmed through, 1 to 2 minutes, mixing the ingredients in the skillet until evenly distributed.
• Whisk together the milk and eggs in a medium bowl to combine and add some salt and pepper.
• Pour the egg mixture into the skillet and top with the cheese. Transfer the skillet to the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes.

FRITTATA

Steps:

• Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
• In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2-3 minutes until the frittata puffs.

FARMHOUSE FRITTATA

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat until hot.
• Add potatoes, zucchini, bell pepper, 1/2 teaspoon seasoned salt, and pepper. Cook and stir 2 minutes.
• Reduce heat to low, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
• In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon salt. Pour over vegetables.
• Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
• Heat broiler.
• If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned.
• Sprinkle with cheese; broil 1 minute longer until cheese is melted.
• Cut into wedges to serve.