SOUTHWEST POTATO FRITTATA
Tomatoes, potatoes and cheese make this stove-top frittata a standout
Provided by Food Network
Time 20m
Yield 4 servings (1 wedge each)
Number Of Ingredients 6
Steps:
- 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
- 2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
- 3. Sprinkle with cheese. Cut into 4 wedges to serve.
SOUTHWESTERN FRITTATA
This tasty egg dish from Mary Relyea of Canastota, New York makes a great breakfast entree, but could easily be served for lunch or dinner, too! Fresh eggs are jazzed up with red tomatoes, onion and green bell pepper, then treated to a topping of savory mozzarella cheese.
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside., In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through. , Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Cut into four wedges.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
SOUTHWEST CORN FRITTATA
Categories Cheese Egg Breakfast Brunch Sauté Vegetarian Kid-Friendly Quick & Easy Corn Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
- Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.
SOUTHWESTERN FRITTATA
Looking for a skillet meal? Then check out this Southwestern frittata made using eggs, bell pepper and corn - made ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
- Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
- Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.
Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 435 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g
SOUTHWESTERN FRITTATA
Love this recipe . . . it's become our comfort food on the boat. Great for breakfast, late night dinner and so easy to make, even in my little galley. Serve with salsa, fresh fruit and biscuits.
Provided by Galley Wench
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat frying pan with oil.
- Saute onions, potatoes and peppers until tender.
- Add eggs and seasoning.
- Cook on low heat, tilting pan and lifting potatoes to distribute.
- Cook until set.
- Remove from burner.
- Spring with cheddar chees and cover for a few minutes to melt cheese.
Nutrition Facts : Calories 329.2, Fat 21.4, SaturatedFat 7.7, Cholesterol 339.5, Sodium 531.4, Carbohydrate 17.9, Fiber 1.7, Sugar 2.6, Protein 16.3
SOUTHWESTERN FRITTATA
This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.
Provided by Simply Chris
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Lightly spray a 9x13-inch baking dish.
- Mix the onion, garlic and cheeses.
- Mix the chilies and chopped tomatoes.
- Cut or tear the tortillas into 1 inch strips.
- Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
- Top with 1/3 of the tortilla strips.
- Cover with 1/3 of the cheese mixture.
- Repeat layers until all ingredients are used.
- Beat eggs and milk together with the Cumin, Salt and Pepper.
- Pour the egg mixture over the the layers.
- Sprinkle with the paprika.
- Cover with foil and refrigerate overnight.
- Next morning, preheat oven to 350 degree.
- Remove foil and bake for 45 minutes.
SOUTHWESTERN FRITTATA
This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side
Provided by TishT
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large (oven usable) skillet with no-stick spray.
- Add the butter and melt over medium heat.
- Add the onions and red peppers; cook, stirring, for 3 minutes.
- Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
- In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
- Add to the pan and swirl to evenly distribute the mixture.
- Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
- Cook until the eggs are set on the bottom but still moist on the top.
- Remove from the heat.
- Broil for 1 minute, or until the top is golden.
- Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
- Cut into wedges to serve.
Nutrition Facts : Calories 168.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 216.5, Sodium 300.1, Carbohydrate 12.9, Fiber 1.8, Sugar 4, Protein 13.3
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- Heat olive oil in a 10-inch, oven-proof skillet over medium-high heat. Add sliced bell pepper and onion and sauté until just soft, about 3 minutes. Remove from heat.
- In a large bowl beat eggs and add black beans, shredded cheese, salt, cumin and chili powder. Pour into the skillet with the onions and peppers and stir to combine.
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- In a large skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the corn, scallions, and rice, season with garlic powder, chili powder, salt, and pepper, and cook, stirring frequently, for 2 minutes. Add the salmon and cilantro and stir to incorporate with the other ingredients.
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- Vegetable Frittata. Here’s a simple veggie frittata to start you off. It has an abundance of veggies and half a dozen eggs, so it’s very wholesome. Whisk the eggs with milk to make them fluffier and sprinkle sharp cheddar cheese into the mix while you’re at it.
- Sweet Potato Frittata. Fuel up for the day with this nutrient-dense vegetarian frittata. Sweet potatoes are rich in vitamin A and bell peppers are a good source of potassium.
- Bacon and Cheese Frittata. You simply can’t go wrong with bacon and cheese, especially in a frittata. It’s a keto-friendly breakfast that’s comforting and full of protein.
- Asparagus Frittata. Spring just won’t be the same without an asparagus frittata gracing the breakfast table. Fresh asparagus spears get trapped inside a skillet of fluffy eggs with shallots, chives, and a hint of tarragon.
- Frittata with Bacon, Spinach, Tomato, and Swiss. Want a breakfast frittata that has it all? You can stop the search because I have found it. It has your breakfast meat, fresh veggies, and melted cheese.
- Egg White Frittata. Looking to reduce your cholesterol intake? Ditch the yolks for an egg white frittata. Making an egg white frittata is very similar to the standard version.
- Hash Brown Frittata. For brunches, holidays, or lazy Saturdays, a hash brown frittata is good for any occasion. On the bottom of the skillet is a layer of freshly shredded crispy hash browns.
- Garden Veggie Frittata. A garden-fresh frittata is one of my favorite rustic breakfasts. It’s got ample room for improvising, so there are several routes you can take.
- Ham & Potato Frittata. Comfort food takes many forms. Yet when it comes to eggs, it’s all about this ham and potato frittata. The egg mixture is overladen with slices of tender potatoes, deli ham, and green onion.
- Tomato and Basil Pasta Frittata. I love the fresh union of tomato and basil in just about everything. Spring salads, sandwiches, margarita pizzas, and even chicken dinners.
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