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.
SKINNY VEGGIE FRITTATA
56% less sat fat • 52% less cholesterol than the original recipe. Want to healthify this recipe even more? Use 2 cups of egg substitute in place of the whole eggs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat broiler. In a medium bowl, whisk together eggs, egg product, the water, green onions, chopped cilantro, salt, and pepper; set aside.
- In a 12-inch broiler-proof skillet with flared side, heat olive oil over medium heat. Add egg mixture. Cook egg mixture, lifting edge as it sets to allow uncooked portion to flow underneath, until edges begin to set (top is soft but not runny). Place skillet under broiler 3 to 4 inches from heat. Broil for 1 minute or just until eggs are set. Top with cheese; return to broiler just until cheese is melted.
- To serve, cut frittata in wedges. Top with carrot, edamame, and additional cilantro.
Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 230 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
VEGGIE FRITTATA
This nutritious recipe is a favourite of egg farmers Mark and Joanie Hamel of Watford. The vegetables can be varied to your preference.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
- While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
- When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
- To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
- Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
- Cut into wedges and serve.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.4 g, Cholesterol 280.5 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 151.6 mg, Sugar 1.4 g
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.
LOW CALORIE VEGETABLE FRITTATA
From Self Magazine! This stays great in the fridge and can be reheated for a healthy and quick breakfast all week long. Self says that eggs can help you drop pounds by revving your calorie burn and curbing cravings. (If you aren't a huge kale fan, even though it is great for you, just sub fresh spinach.)
Provided by Mandrin
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Coat an 8-inch oven-safe skillet with cooking spray.
- Heat oil over medium-high heat and add jalapeño, shallot and garlic.
- Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
- Add kale and cook until it begins to soften, 4 to 5 minutes more.
- Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
- Transfer kale mixture to a plate and coat skillet again with cooking spray.
- Return kale to skillet and pour in egg mixture.
- Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
- Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.
Nutrition Facts : Calories 138.9, Fat 4.3, SaturatedFat 1.2, Cholesterol 72.1, Sodium 346, Carbohydrate 17.2, Fiber 2.5, Sugar 2.5, Protein 9.2
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