SPANISH FRITTATA WITH HERBY YOGURT AND GREENS
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop "Spanish" from the name. Serve with a crisp green salad.
Provided by David Tamarkin
Categories #cook90 Brunch Dinner Egg Frittata Potato Herb Leafy Green Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
- Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
- Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
- Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
- Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.
HERBY GREENS AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
- Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
- Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
- Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.
HERB-AND-OLIVE FRITTATA
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
- Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams
PERSIAN HERB AND LEEK FRITTATA
Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.
Provided by Andy Baraghani
Categories Bon Appétit Egg Persian New Year Herb Dill Cilantro Parsley Brunch Leek Spring Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
- Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
- Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
PEA, FETA & SUMMER HERB FRITTATA
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Provided by Lucy O'Reilly
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
HERBS AND GREENS FRITTATA
Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree.
Provided by fluffernutter
Categories Greens
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the chopped vegetables and herbs in a large bowl. Beat the eggs in another bowl.
- In a small bowl, combine the flour and water to form a paste and stir the paste into the egg mixture. Add the baking soda and yogurt (these make the frittata a little lighter and moister, but can be omitted). Season with salt and pepper.
- Pour the egg mixture over the vegetables and mix well. Heat a 9- to 10-inch cast or oter other heavy, ovenproof skillet and add the oil. Remove from heat, pour in the egg mixture and pop into a 325 degree oven. Bake for 35 minutes until set. Serve warm or at room temperature.
Nutrition Facts : Calories 300, Fat 23.1, SaturatedFat 4.5, Cholesterol 423, Sodium 449.2, Carbohydrate 8.7, Fiber 2.2, Sugar 2.4, Protein 16
FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN
This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
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- Preheat the oven to 375°. In a food processor, pulse the spinach, parsley, arugula, chives, and mint until finely chopped. Scrape into a small bowl.
- In a 10-inch ovenproof nonstick skillet, heat the 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the eggs to the skillet and stir in all but 2 tablespoons of the chopped herbs; season with salt and pepper. Cook over moderately low heat, stirring occasionally, until the eggs start to set on the bottom and side, about 5 minutes. Transfer the frittata to the oven and bake until set, about 10 minutes. Slide onto a serving plate and garnish with the reserved chopped herbs. Drizzle with olive oil and serve warm.
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