SLOW-COOKER FRITTATA PROVENCAL
This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 3h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.
Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 338mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
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
EASY VEGETABLE FRITTATA
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it's supposed to be done. Perfectly cooked frittatas look barely set on top and tremble - like jello - after giving the pan a gentle shake.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 40m
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
- Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
- Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
- Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
- Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
- When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
- Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles - like jello - when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
- Serve the frittata hot or cold with fresh herbs on top.
Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, Fat 21.4g, SaturatedFat 9.6g, Cholesterol 346.2mg, Sodium 559.8mg, Carbohydrate 4g, Fiber 0.8g, Sugar 2.6g, Protein 17.4g
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
PRESSURE COOKER FRITTATA PROVENCAL
This recipe means a delectable dinner is ready shortly after I walk in the door from work. The meatless pressure-cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat and heat oil. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer potato mixture to a greased 1-1/2-qt. souffle or baking dish. Wipe pressure cooker clean. , In a large bowl, whisk next 5 ingredients; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Cover baking dish with foil. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.
Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 12mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
SLOW COOKER FRITTATA
This slow cooker frittata is a great breakfast. I mix my own Italian seasoning, but you can use store-bought as well. This is a vegetarian frittata but feel free to add sausage as well.
Provided by KNOEL1414
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Spray a slow cooker generously with cooking spray.
- Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onion and saute until soft, about 5 minutes. Season with salt and pepper and transfer vegetables to the slow cooker.
- Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
- Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 2.3 g, Cholesterol 198.5 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.2 g, Sodium 145.4 mg, Sugar 0.9 g
POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
RUSTIC VEGETABLE FRITTATA
I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner-and is still delicious even as leftovers! -Deborah Jamison, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.
Nutrition Facts : Calories 259 calories, Fat 14g fat (5g saturated fat), Cholesterol 340mg cholesterol, Sodium 448mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges
PROVENCAL VEGETABLE FRITTATA
This frittata artfully layers eggplants, zucchini and tomatoes on top.
Provided by Martha Stewart
Number Of Ingredients 14
Steps:
- Heat oven to 250 degrees. Cut tomatoes in half lengthwise and arrange cut side up on a parchment-lined baking sheet. Brush with olive oil and sprinkle liberally with salt, pepper, and thyme; sprinkle with sugar. Place in oven. If you have a gas oven with a pilot light, turn off heat after 2 hours and leave tomatoes in overnight. If you have an electric oven, bake for 2 hours, then turn to "warm" setting and leave tomatoes in overnight.
- Cut eggplants in half lengthwise and trim tops. Salt liberally and place on a rack cut side down; let sit for 30 minutes. Rinse and pat dry.
- In a 10-inch nonstick pan with an ovenproof handle, heat 1 tablespoon olive oil over medium heat and add onion and garlic. Cook until onion is soft, translucent, and golden brown, about 5 minutes. Remove from pan and set aside. Turn up heat to medium high. Add 2 teaspoons olive oil and sear eggplant, cut side down, until brown, about 5 minutes. Turn and cook until very tender, another 5 to 10 minutes. Remove eggplant and set aside.
- Add 2 teaspoons olive oil and cook zucchini slices until brown on both sides, about 5 minutes. Season with salt and pepper. Cut in half diagonally and set aside.
- Return all but 2 tablespoons of the onion-garlic mixture to pan. Layer eggplant and zucchini on top of onions. Arrange tomatoes over eggplant and zucchini. Season well with salt and pepper.
- In a small bowl, whisk together eggs andmilk or half-and-half; season with salt and pepper. Tear basil leaves into pieces and add to egg mixture. Pour mixture over vegetables. Crumble goat cheese into large pieces and scatter over frittata along with olives.
- Heat oven to 350 degrees. Cook frittata on stove over low heat until set around the edges, about 10 minutes. Transfer to oven and bake until top is set, about 5 to 10 minutes. Garnish with reserved onion and garlic. Remove from pan and cut into wedges.
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HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (184)Total Time 30 minsCategory Breakfast
- Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:
- Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
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