MEDITERRANEAN VEGETABLE FRITTATA RECIPE
This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It's a comforting vegetarian meal that's easy to make any night of the week!
Provided by Suzy Karadsheh
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
- In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
- Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
- Turn the oven heat down to 400°F.
- In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
- Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
- Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
- Serve with more feta cheese and a garnish of fresh parsley.
Nutrition Facts : Calories 136.3 kcal, Carbohydrate 4.2 g, Protein 7.8 g, Fat 10.2 g, SaturatedFat 2.6 g, TransFat 0.1 g, Cholesterol 147.3 mg, Sodium 280.4 mg, Fiber 1.1 g, UnsaturatedFat 5.3 g, ServingSize 1 serving
RED ONION FRITTATA WITH PARMESAN AND THYME
Make and share this Red Onion Frittata With Parmesan and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a 10-inch nonstick skillet with an ovenproof handle; swirl the oil to coat the bottom of the pan evenly.
- Add in the onions and saute over medium heat until lightly browned, about 10 minutes.
- Preheat the broiler; use a fork to lightly beat the eggs, cheese, thyme, and salt/pepper to taste.
- Add the egg mixture to the pan and stir gently with a fork to incorporate the onions.
- Cook over med-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.
- Continue cooking until the frittata is set, except for the top, about 8 minutes.
- Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes; do not let the frittata burn.
- Invert the frittata onto a large platter; cut it into wedges and serve.
- The frittata may also be cooled to room temperature and then cut and served.
Nutrition Facts : Calories 441.7, Fat 32.1, SaturatedFat 8.9, Cholesterol 644.1, Sodium 439.5, Carbohydrate 12.8, Fiber 1.6, Sugar 5.9, Protein 24.9
ONION, HAM, AND CHEESE FRITTATA
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Position a rack about 8 inches from the broiler and preheat.
- Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
- Stir the onions, ham, herbs and cheese into the eggs.
- Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
- Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
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
WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS
Provided by Carla Snyder
Categories Cheese Dairy Egg Vegetable Breakfast Brunch Broil Vegetarian Dinner Cheddar Legume Pea Green Onion/Scallion Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 13
Steps:
- 1. Preheat the broiler with the rack in the second position from the top.
- 2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
- 3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
- 4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
- 5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.
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ONION FRITTATA RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
4.1/5 (134)Author David DownieServings 4-6Estimated Reading Time 1 min
- Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
- Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
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