TOMATO AND LEEK FRITTATA WITH GOAT CHEESE
We love to give you tasty ways to start your day. Try this never-fail brunch dish!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a 10-inch, ovenproof nonstick skillet, heat 2 teaspoons olive oil over medium. Add 2 cups leeks; season with coarse salt and ground pepper. Cover; cook 2 minutes.
- Transfer to a bowl (reserve skillet). In another bowl, beat eggs with egg whites; season with salt and pepper. Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and goat cheese, pushing down slightly. Cook over medium until edges are set, 3 minutes. Transfer to oven; bake 15 to 20 minutes.
SUN-DRIED TOMATO AND GOAT CHEESE FRITTATA
After having this dish at a local restaurant, I decided to make it at home. Without a recipe and only my taste buds as my guide, I came up with this recipe that uses egg-beaters, but tasted exactly like what I had at the restaurant. Yumm! I won't be paying $9.00 for someone else to make it anymore!
Provided by Chef Luciano
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in an oven-proof skillet.
- Add garlic and onions; cook until tender.
- Add sun-dried tomatoes and sautee for another 2 minutes
- Pour egg beaters into a measuring cup and add salt and pepper.
- Pour over contents in skillet, stir gently to combine.
- Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
- Next put skillet in oven under broiler until eggs are set (2-3 minutes).
- Transfer frittata to a plate and add goat cheese to the top.
Nutrition Facts : Calories 132.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 543.1, Carbohydrate 6.7, Fiber 1.5, Sugar 3.4, Protein 1.7
FRITTATA WITH SUN-DRIED TOMATOES
Make and share this Frittata With Sun-Dried Tomatoes recipe from Food.com.
Provided by NOLA Diva
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Whisk eggs and milk in large bowl to blend.
- Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
- Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
- Add egg mixture; do not stir.
- Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
- Sprinkle with Parmesan cheese.
- Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
- Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
- Slice frittata into wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 445.8, Fat 31.9, SaturatedFat 16.1, Cholesterol 588.6, Sodium 761, Carbohydrate 9.5, Fiber 1.9, Sugar 3.8, Protein 30.5
LEEK, PROSCIUTTO AND GOAT CHEESE FRITTATA
An oven safe nonsrick 12-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
Provided by Chef mariajane
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoons salt, 1/4 teaspoons pepper in medium bowl until well combinedm about 30 seconds. Set aside eggs.
- Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoons salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8-10 minutes. Stir prosciutto, basil, and half of goat cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
- Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes; when cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen from skillet and slide onto platter or cutting board. Cut into wedges and serve.
LEEK AND SUN-DRIED TOMATO FRITTATA
Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.
Provided by Da Huz
Categories One Dish Meal
Time 30m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
- Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
- Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
- Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
- Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
- Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.
Nutrition Facts : Calories 226.8, Fat 13.3, SaturatedFat 3.6, Cholesterol 372, Sodium 218.3, Carbohydrate 12.8, Fiber 2.1, Sugar 4.1, Protein 14.5
SUN-DRIED TOMATO AND GOAT CHEESE PATE
Make and share this Sun-Dried Tomato and Goat Cheese Pate recipe from Food.com.
Provided by Abby Girl
Categories High Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place two thrids of the tomatoes and the goat cheese in a food processor and blend until almost smooth.
- Add remaining tomatoes and blend to break them up, but allow them to remain textured.
- Transfer to a bowl and stir in the nuts.
- To serve, sprinle with fresh basil on top of the pate and serve with a baguette.
Nutrition Facts : Calories 314.4, Fat 26.4, SaturatedFat 12.7, Cholesterol 44.8, Sodium 348.6, Carbohydrate 7.7, Fiber 2.1, Sugar 1.8, Protein 14.1
LEEK, SUN-DRIED TOMATO, AND GOAT CHEESE FRITTATA
Steps:
- P 117 of kitchen express.
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- Heat olive oil In a 10-inch cast iron skillet over medium heat (you can use another size pan and transfer to a pie plate before baking).
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- In a large mixing bowl whisk together the eggs, milk, salt and pepper. Stir in the basil, parsley, crushed red pepper flakes and oregano.
- In a large cast iron skillet or large non-stick skillet {a 10 or 12 inch works fine} heat 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and red bell pepper and continue to sauté for 2 more minutes, or until the bell pepper and onion are soft. Add the sun-dried tomatoes and spinach and stir until the spinach is wilted.
- Slowly pour the egg mixture into the cast iron skillet and gently move the eggs around the skillet until the eggs cover the vegetables. Sprinkle the goat cheese crumbles evenly around the frittata. Cook for 2 more minutes until the eggs just begin to set at the edges.
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