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
PASTA FRITTATA
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan.
- In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently.
- Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.
PASTA FRITTATA
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."
Provided by Mark Bittman
Categories easy
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
VEGETABLE FRITTATA WITH ASIAGO CHEESE
Vegetable Frittata with Asiago Cheese
Categories Cheese Egg Tomato Breakfast Brunch Sauté Low Carb Low Fat Vegetarian Basil Spinach Bell Pepper Zucchini Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
- Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
- Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.
PASTA AND VEGETABLE FRITTATAS
This recipe comes from the February edition of Good Taste magazine. Very easy to make and very tasty, although next time I might spice them up a little! Enjoy.
Provided by Alesha
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.
- Preheat oven to 180°C Brush six 185ml (3/4 cup) non stick Texas muffin pans with oil to lightly grease. Combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.
- Whisk together the egg and milk in a jug and pour over the macaroni mixture. Bake in oven for 20 - 23 minutes or until just set. Remove from oven. Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool.
- These frittatas will keep for up to 3 days. Store in an airtight container and bring to room temerature before serving.
CHEESY PASTA AND VEGGIE FRITTATA
We highly recommend making this great frittata recipe for your next brunch. It's filled with sauteed vegetables and pasta. We opted to add shrimp to the recipe but cubed chicken would be tasty too. There are a few steps to this recipe, but completely worth it. Very hearty, this frittata is a complete meal. A creative way to cook...
Provided by nancy mackel
Categories Pasta
Time 30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 425 degrees (F). Warm oil in a 10-inch non-stick skillet over medium-high heat.
- 2. Add onion, zucchini, squash, and mushrooms. Cook for 2- 3 minutes, stirring.
- 3. Add garlic, tomato, and spinach. Cook an additional 2 - 3 minutes, stirring, until spinach wilts.
- 4. Add optional shrimp or chicken. Season with salt and pepper.
- 5. Toss in the spaghetti.
- 6. Mix thoroughly so vegetables and pasta are evenly distributed.
- 7. Whisk milk, shredded Parmesan, 1 tsp salt, and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes.
- 8. Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with the mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet.
- 9. Pour into a 9X9 Pyrex dish.
- 10. Sprinkle with mozzarella cheese on top and place in oven.
- 11. Bake until eggs have set in the center (10 to 12 minutes).
- 12. Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
- 13. Remove from oven, sprinkle with basil, cut into squares, and serve.
PASTA FRITTATA
This well-seasoned frittata, starring ham, eggs, cheese and pasta, is always popular on a buffet. It bakes up a lovely golden brown and slices like a dream. Folks can bring their appetites when this dish is served and walk away satisfied! - Penny McBride Decatur, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 301 calories, Fat 15g fat (5g saturated fat), Cholesterol 251mg cholesterol, Sodium 1107mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
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LEFTOVER PASTA FRITTATA - JUST A TASTE
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5/5 (3)Total Time 20 minsCategory Main CourseCalories 337 per serving
- Heat a large nonstick sauté pan over medium-low heat. Add the olive oil. Once the oil is hot, add the onions and sauté them until translucent then add vegetables and cook them, stirring occasionally, until they're softened slightly. Add the spinach and pasta and cook an additional 1 to 2 minutes.
- Pour the eggs into the pan and increase the heat to medium-high. Cook the mixture, lifting up the egg so that the uncooked egg flows underneath until the eggs are almost fully set. Reduce the heat to low, cover the pan and continue cooking until the eggs are fully set. Uncover the pan and turn off the heat. Sprinkle the cheese atop the frittata then cover the pan again for 1 minute (off the heat) until the cheese is melted.
- Use a rubber spatula to loosen the frittata from the pan then slide it onto a serving dish. Slice into wedges and serve.
PASTA AND VEGETABLE FRITTATA RECIPE | MYRECIPES
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5/5 (2)Total Time 30 minsServings 4Calories 414 per serving
- Preheat oven to 425ºF. Warm oil in a 10-inch nonstick skillet over medium-high heat. Add onion and zucchini; cook for 2 minutes, stirring. Add garlic, tomato and spinach and cook 2 minutes longer, stirring, until spinach wilts. Season with salt and pepper. Toss in spaghetti and mix thoroughly so vegetables and pasta are evenly distributed.
- Whisk milk, 1 tsp. salt and 1/2 tsp. pepper with eggs. Pour into skillet and swirl to coat vegetables and spaghetti with mixture. Cook 1 minute, stirring just until eggs begin to set on bottom. Sprinkle cheeses on top and place skillet in oven. Bake until eggs have set in center, 10 to 12 minutes. Preheat broiler to high and set a rack 4 inches from heat. Broil frittata until golden brown on top, 1 to 2 minutes, watching carefully to prevent it from burning. Sprinkle frittata with basil. Cut into 4 wedges and serve.
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