Onion Cheese Roast Beef Frittata Recipes
ROAST BEEF AND CHEDDAR FRITTATA
A very easy way to make roast beef and Cheddar cheese into a delicious brunch-style frittata.
Provided by michelep
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
- Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
- Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 7.6 g, Cholesterol 551.6 mg, Fat 37.3 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 17.5 g, Sodium 1582.3 mg, Sugar 2.6 g
ONION, CHEESE & ROAST BEEF FRITTATA
Easy, delicious and healthy Onion, Cheese & Roast Beef Frittata recipe from SparkRecipes. See our top-rated recipes for Onion, Cheese & Roast Beef Frittata.
Categories Beef/Pork Breakfast Beef/Pork Breakfast
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- In a medium non-stick skillet over medium-high heat and spray with cooking spray. When hot add chopped onion, sprinkle with kosher salt. Sauté until onions are fragrant and translucent. Add the roast beef and sauté for a minute.
- Meanwhile, in a medium bowl whisk eggs until well blended, season with salt and fresh cracked pepper.
- Lower heat in skillet to medium, and add eggs. Quickly stir eggs around in the pan with a rubber spatula to incorporate all of the onions and beef.
- Cook for 2-3 minutes to allow the eggs to start to set in the middle of the omelet.
- When the eggs are starting to set in the middle, sprinkle the top with cheese and place it under the broiler for 1 to 2 minutes, until cheese is bubbly and brown.
Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories
ONION FRITTATA WITH ROASTED TOMATO AND CHEDDAR
The Italian version of an omelet, in which the whisked eggs and the other ingredients go into a large pan at the same time, a frittata can be eaten warm or cold. Almost any kind of vegetable works well in a frittata. We love the sweetness and flavor of leeks and roasted onions. The original sandwich at 'wichcraft contained only the frittata and good, aged Cheddar cheese. Ben Bohen, a long-time collaborator, would have this sandwich as his regular breakfast-except that Ben would always add roasted tomato. He encouraged the staff to try it, and he encouraged the customers to try it, until eventually he converted us all and we put it on the menu forevermore with Ben's roasted tomatoes.
Yield makes 4 sandwiches
Number Of Ingredients 12
Steps:
- Preheat the oven to 300°F.
- In a 10-inch ovenproof skillet, heat the oil and sauté the leek over low heat until soft but without color. In a large bowl, crack and whip the eggs and add the cream, Parmesan cheese, salt, pepper, and oregano. Add the leek and the onions. Pour the egg mixture back into the skillet and place in the oven. Bake the frittata for about 30 minutes, until the center is set. Use immediately or allow to cool (keeps in fridge for about 1 day).
- Increase the oven to 350°F or preheat if preparation has been delayed.
- Slice the ciabatta rolls in half and place one slice of Cheddar on each top and bottom slice of bread. Place the bread in the oven and remove once cheese is melted. Simultaneously, reheat the frittata in oven if made ahead of time.
- Cut the frittata into four pieces and place one piece on each bottom slice of bread. Top with the roasted tomatoes. Close the sandwiches and serve.
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